Strawberry and Goat Cheese Pizza

This nontraditional take on pizza will have your taste buds exploding with savory goat cheese and strawberries marinated in a white balsamic vinaigrette.

Strawberry and Goat Cheese Pizza

Strawberry and Goat Cheese Pizza

Pizza Dough

  • ½ ounce (two 0.25-ounce packets) active dry yeast
  • 1 tablespoon sugar
  • 3 to 4 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil

Pizza Toppings

  • 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 strawberries (hulled and quartered)
  • ¼ cup (2 ounces) crumbled goat cheese
  • coarsely ground black pepper
  • Baby arugula and frisée (for garnish)
  1. 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.
  2. 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.
  3. To make the aged balsamic reduction: In a small nonreactive saucepan, simmer the aged balsamic vinegar until it reduces to about 1½ tablespoons.
  4. 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.
  5. 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.
  6. 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.

Enjoy this Recipe? Share on Social Media

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

    Take A Look Inside Bounty from the Box: The CSA Farm Cookbook

    Explore the contents of Bounty from the Box: The CSA Farm Cookbook. Download free sample chapters, including the complete table of contents.

    Sample Chapters (Stacked)

    Your privacy is important and your information will never be shared. Fields marked with an * are required.

    ©2024 Bounty from the Box. All Rights Reserved.

    This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.