Strawberry Goat Cheese Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 2 small pizzas
Pizza Dough
  • ½ oz active dry yeast
  • 1 Tbsp sugar
  • 3-4 cups all-purpose flour
  • 2 tsp kosher salt
  • 1 tsp olive oil
White Balsamic Vinaigrette
  • 3 tsp white balsamic vinegar
  • 3 tsp extra virgin olive oil
Aged Balsamic Reduction
  • ¼ cup aged balsamic vinegar
Strawberry Goat Cheese Pizza
  • ½ cup (4 oz) softened goat cheese
  • 4 cups fresh California strawberries, hulled and quartered
  • ¼ cup (2 oz) crumbled goat cheese
  • Coarsely ground black pepper
  • Baby arugula and frisée
To make Pizza Dough:
  1. 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.
To make White Balsamic Vinaigrette:
  1. In a small nonreactive saucepan, simmer white balsamic vinegar until reduced to 1½ tablespoons. Whisk in extra virgin olive oil.
To make Aged Balsamic Reduction:
  1. In a small nonreactive saucepan, simmer aged balsamic vinegar until reduced to about 4 teaspoons.
To make Strawberry Goat Cheese Pizza:
  1. 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.
Nutrition Information
Serving size: ½ pizza Calories: 645 kcal Fat: 12 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 116 g Sugar: 14 g Sodium: 1074 mg Fiber: 8 g Protein: 19 g Cholesterol: 26 mg
Recipe by California Strawberries at