Strawberry Goat Cheese Pizza

Strawberry Goat Cheese Pizza is a delightful blend of sweet and savory flavors, featuring a crisp crust topped with creamy goat cheese and fresh strawberries. The combination of the tangy cheese and juicy berries creates a unique and delicious taste that’s perfect for a gourmet twist on pizza night. Ideal for a special treat or a fun appetizer, this pizza offers a refreshing and elegant flavor experience.

5 from 1 vote

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Course: Appetizer

Cuisine: American

Diet: Vegetarian

Prep Time: 20

Cook Time: 20

Resting Time: 30

Total Time: 1 10

Servings: servings

Calories: 120kcal

Author: Michelle

Ingredients

1/3 cup hot water
1 tablespoon yeast
1/2 teaspoon sugar
1 cup flour
1/2 teaspoon salt
1 tablespoon olive oil divided
1 tablespoon white balsamic vinegar
1/4 cup regular balsamic vinegar
4 ounces goat cheese divided
1 cup strawberries hulled and quartered
1/2 cup arugula
Pepper

Instructions

In your bowl, add the water and sprinkle the yeast atop it. Add the sugar and 2 teaspoons of oil over it. Stir briefly, then add half the flour and stir until combined.
1/3 cup hot water, 1 tablespoon yeast, 1/2 teaspoon sugar, 1 tablespoon olive oil, 1 cup flour
Add the salt and mix again until it’s incorporated. Add the remaining half cup of flour slowly, stopping when you have reached a good consistency. Keep mixing on low with your dough hook for five minutes until it feels soft (or knead by hand for 10 or so minutes). Let it rest, covered, for 20 to 30 minutes while you prep the remaining ingredients.
1/2 teaspoon salt
Set out 2 ounces or a little more of the goat cheese on the counter to begin softening. In a nonreactive saucepan, place the white balsamic and regular balsamic and heat simmering until it’s reduced by half. Whisk in the remaining 1 teaspoon of olive oil into the balsamic.
1 tablespoon white balsamic vinegar, 4 ounces goat cheese, 1/4 cup regular balsamic vinegar
Pour this over the hulled and quartered strawberries. Stir to ensure they’re all coated, then let them sit. Reduce the balsamic the same way, simmering until it’s reduced into a nice thick syrup, a little over halfway reduced.
1 cup strawberries
Remove your dough from the bowl and roll it into the shape you desire on a lightly floured surface. The dough shouldn’t be too thin, but you want the rectangle to stretch about 8×14 inches or so. Bake in a 400 degree oven for ten or so minutes.
Once removed from the oven, immediately spread the softened goat cheese on the crust to within a half inch of the edge. Do this while it’s still hot, and the goat cheese will spread much more easily.
Arrange the strawberries on the goat cheese crust, not perfectly, but no clumps either. Putting them cut side down helped in cutting the pizza later – and it looked nice. Bake this again for another seven or so minutes.
While the pizza is baking a second time, get your arugula ready. To make arugula chiffonaded, simply gather your arugula together in a pile then roll it into itself so that it makes a nice log. Once you have it like this, use one hand to hold it and the other to slice it like you would a roast.
1/2 cup arugula
Once the pizza comes out of the oven, sprinkle it with the remaining goat cheese that you’ve kept cold. Just crumble it with your fingers over the pizza. If you need more, go for it. Add a little black pepper atop this, then distribute the arugula.
Pepper
This works to serve immediately, although it can also be held a couple hours and served room temperature or cold from the fridge.

Equipment

Measuring Spoons and Cups

Pizza Stone

Pizza Wheel

Notes

The water for the yeast should not be steaming, but 110 or so degrees.
Set out 2 ounces of goat cheese or slightly more to soften. Keep the rest cold.
Depending on humidity, you may need more or less flour – you want it not sticky but not dry.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.