Strawberries roasted on top a mozzarella and goat cheese pizza, topped with fresh basil and a drizzle of balsamic reduction. This pizza is outrageously good. Trust me.
16 ounces prepared whole wheat pizza dough
1 1/2 cups (6 ounces) shredded mozzarella
5 ounces goat cheese
1 1/2 cups (about 1/2 pound) chopped strawberries, leafy ends removed and sliced into 1/4-inch thick rounds
1 tablespoon fresh basil, chiffonade into short little strips
freshly ground black pepper
1/2 cup balsamic vinegar
2 tablespoons honey
Preheat your oven to 350 degrees Fahrenheit.* Roll out your pizza dough into a 12 to 14-inch round on a floured surface. Top the pizza dough with the shredded mozzarella, big crumbles of goat cheese, and strawberries. Bake on a lightly oiled baking sheet (or on a pizza stone, if you have one) until the cheese is bubbling and golden and the crust is crisp underneath, about 35 to 40 minutes.
Meanwhile, make the balsamic reduction. In a small saucepan, combine the vinegar and honey. Gently simmer the mixture on medium-low heat until it is reduced in volume by half (this should take about 10 to 15 minutes) and set aside.
Once the pizza is done baking, top it with a sprinkle of basil and freshly ground black pepper. Slice it and use a spoon to lightly drizzle balsamic vinegar on top, as shown in pictures. Serve!
You’ll end up with lots of extra balsamic reduction, which you can use in salad dressings, on crostini, yogurt, ice cream, tomatoes…
The instructions for my pizza specified to bake at 350 degrees, which I know is low for pizzas. I went ahead and baked at 350 until the cheese was bubbling all over and the crust was crisp throughout and the strawberries were juicy and roasted and I don’t think it could have turned out any better. If you want to crank up the heat and keep an eye on your pizza, though, go for it.
If you don’t like goat cheese… that is unfortunate. Just add extra mozzarella. Feta may also be good.