Strawberry and Goat Cheese Pizza

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This non-traditional version of pizza will blow away your taste buds with this delicious goat cheese and strawberries marinated in a white balsamic vinaigrette.

  • 1 1/3 tbsp (0.5 oz) active dry yeast
  • 1 tbsp sugar
  • 3-4 cups all-purpose flour
  • 2 tsp salt
  • 1 tbsp olive oil
  • 3 tbsp white balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • 1/4 cup mature balsamic vinegar
  • 1/2 cup softened goat cheese
  • 4 cups fresh strawberries, peeled and cut into quarters
  • 1/4 cup shredded goat cheese
  • Coarsely ground black pepper
  • Baby arugula and iceberg lettuce

Nutritional information per serving (1/2 pizza): 389 calories; 12 g fat; 10 mg cholesterol; 364 mg sodium; 58 g carbohydrates; 4 g fiber; 12 g protein

Makes four 10-inch pizzas.


To make the pizza dough, sprinkle yeast and sugar onto 1 cup of warm water in a bowl; allow to rest until foamy. Add 3 cups of flour, the salt, and olive oil; mix the dough until stretchy and non-sticky, adding more flour if necessary. Divide the dough into 4 equal portions. Chill, covered, until necessary.

To make the white balsamic vinaigrette, simmer the white balsamic vinegar in a small pot until reduced to 1 1/2 tablespoons. Mix in the extra virgin olive oil.

For the mature balsamic reduction, simmer the mature balsamic vinegar in a small pot until reduced to 4 teaspoons.

Heat the oven to 400°F. On a slightly floured surface, knead each piece of dough and form 10-inch circles. Put on an oven tray, and bake at 400°F for 10 minutes or until firm and slightly brown. Smear the softened goat cheese over the pizzas, leaving a 0.5-inch border. Mix the strawberries with white balsamic vinaigrette; arrange the strawberries evenly over the goat cheese. Bake for 10 more minutes. Take out of the oven; scatter the shredded goat cheese on top. Cover with the mature balsamic vinegar reduction; sprinkle with black pepper. Decorate the pizzas with arugula and iceberg lettuce leaves.