To make the pizza dough: In a mixer bowl, sprinkle the yeast and sugar over 1 cup of warm water; let stand until foamy, about 10 minutes. Add 3 cups of the flour, the salt, and olive oil; mix with a dough hook until the dough is stretchy and no longer sticky, adding more flour if necessary. Divide the dough into 4 equal portions. Refrigerate, covered, until needed.
To make the white balsamic vinaigrette: In a small nonreactive saucepan, simmer the white balsamic vinegar until it reduces to 1½ tablespoons. Whisk in the extra-virgin olive oil.
To make the aged balsamic reduction: In a small nonreactive saucepan, simmer the aged balsamic vinegar until it reduces to about 1½ tablespoons.
Heat the oven to 400°F. On a lightly floured surface, roll each piece of the pizza dough into an 8-inch circle. Place on a baking sheet; bake in the oven for 10 minutes, or until firm and slightly brown.
Spread the pizza crusts with the softened goat cheese, leaving a ½-inch border. In a bowl, toss the strawberries with the white balsamic vinaigrette; arrange the strawberries evenly on the goat cheese. Bake for 10 minutes more.
Remove the pizzas from the oven; scatter the crumbled goat cheese on top. Drizzle with the aged balsamic reduction; sprinkle with black pepper. Garnish the pizzas with a few leaves of arugula and frisée.
— Recipe and photo courtesy of the California Strawberry Commission.