Strawberry Goat Cheese Pizza

Strawberry Goat Cheese Pizza
One bite of this sweet and savory pizza and you will never forget it. As a big fan of any kind of pizza, I found this one to be especially delightful.

There’s something extra special about adding strawberries in dishes and recipes that are mostly savory. Strawberries, because of their sweet and slightly tart flavor (and beautiful red color) are ideal for pizza – especially when combined with a salty goat or feta cheese.

One of the best parts of this pizza is the balsamic drizzle. All these flavors dance around a like a party in your mouth!
Enjoy!

Strawberry Goat Cheese Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 2 small pizzas
 
Ingredients
  • ½ ounce active dry yeast
  • 1 tablespoon sugar
  • 3-4 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • 3 tablespoons white balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • ¼ cup aged balsamic vinegar
  • ½ cup (4 ounces) softened goat cheese
  • 4 cups fresh California strawberries, hulled and quartered
  • ¼ cup (2 ounces) crumbled goat cheese
  • Coarsely ground black pepper
  • Baby arugula and frisée
  • ½ cup (4 ounces) softened goat cheese
  • cups fresh California strawberries, hulled and quartered
  • ¼ cup (2 ounces) crumbled goat cheese
  • Coarsely ground black pepper
  • Baby arugula and frisée
Instructions
  1. To make pizza dough, in a mixer bowl, sprinkle yeast and sugar over 1 cup warm water; let stand until foamy. Add 3 cups of the flour, the salt and olive oil; mix with dough hook until stretchy and no longer sticky, adding more flour if necessary. Divide dough into 4 equal portions. Refrigerate, covered, until needed.
  2. To make white balsamic vinaigrette, in a small nonreactive saucepan, simmer white balsamic vinegar until reduced to 1½ tablespoons. Whisk in extra virgin olive oil.
  3. To make aged balsamic reduction, in a small nonreactive saucepan, simmer aged balsamic vinegar until reduced to about 4 teaspoons.
  4. Heat oven to 400°F. On lightly floured surface, roll each piece of pizza dough into an 8-inch circle. Place on a baking sheet; bake in 400°F oven 10 minutes or until firm and slightly brown. Spread pizzas with softened goat cheese, leaving a ½-inch border. Toss strawberries with white balsamic vinaigrette; arrange strawberries evenly on goat cheese. Bake 10 minutes more. Remove from oven; scatter crumbled goat cheese on top. Drizzle with aged balsamic reduction; sprinkle with black pepper. Garnish pizzas with a few leaves of arugula and frisée.
Notes
Nutrition Information Per Serving (1/2 pizza): 389 calories; 12 g fat; 10 mg cholesterol; 364 mg sodium; 58 g carbohydrate; 4 g fiber; 12 g protein


Barbecue Ribs with Strawberry BBQ Sauce

Barbecue Ribs with Strawberry BBQ Sauce 1024Not too long ago I heard from a chef that strawberries could be used in place of tomatoes in almost any dish. I’ve made strawberry goat cheese pizza several times and love it, but had never tried strawberry barbecue sauce.

That changed recently during a strawberry farm tour and blogger event I attended when we had the most amazing baby back ribs prepared by Chef Jasmine from the Los Lobos Food Truck in LA. It was then that I became an immediate fan.

If you love to grill, or you’re just a fan of ribs, this recipe from Chef Brian Malarkey is a must-try. It’s perfect for any summer barbecue or festivity you are planning.
Enjoy!

Barbecue Ribs with Strawberry BBQ Sauce
 
Ingredients
  • Strawberry Brandy BBQ Sauce
  • 1 tablespoon olive oil
  • 2 shallots – chopped
  • 2 garlic cloves - crushed
  • 1 jalapeno – seeds removed and chopped
  • 2 pounds California strawberries – cleaned and halved
  • 1 cup brandy
  • 2 tablespoon brown sugar
  • 1 cup ketchup
  • ⅓ cup strawberry jam
  • ½ teaspoon Worcestershire sauce
  • 1 cup water
  • Salt and pepper, to taste
  • BBQ Ribs
  • 2-4 racks baby back ribs – skinned, extra fat removed
  • Salt and pepper, to taste
  • ½ cup apple juice – placed in a squirt bottle
  • Strawberry Brandy BBQ Sauce (recipe below)
Instructions
  1. Strawberry Brandy BBQ Sauce
  2. In a large sauce pot over medium heat add the olive oil, shallots, garlic and jalapeno. Cook until they just start to caramelize.
  3. Add the strawberries and brandy. Note: Be careful and stand back when adding alcohol to heat as it might flare up.
  4. Cook until the alcohol has reduced by half and then add all remaining ingredients.
  5. Turn the heat down and cook slowly for about 30 to 45 minutes until the strawberries are “broken down” and the flavors have really started to combine.
  6. Once combined, remove from heat and use an immersion stick blender to blend until smooth. Use more water to adjust the consistency if needed. *If you don’t have an immersion blender, you can pour in batches into a normal blender to combine.
  7. Once cooled, pour into a container for storage. Good for up to 1 week in the refrigerator or up to 3 months in the freezer.
  8. Ribs
  9. Preheat the grill, smoker or oven to about 225 degrees F.
  10. Place ribs on a rack and sprinkle both sides evenly with salt and pepper.
  11. Start cooking slowly, spraying with apple juice every 15 minutes to keep the ribs sweet and moist.
  12. After about 1 ½ hours, start “basting” the Strawberry Brandy BBQ sauce on every 15 minutes. As the sauce contains sugar in it, we don’t want it to get too dark (burn) – if at any point it starts to get dark, simply cover the meat with aluminum foil.
  13. Continue cooking for another 30 or so minutes – until the meat is tender and falling off the bone.