Strawberry Balsamic & Goat Cheese Pizza is a fresh vegetarian pizza recipe loaded with sweet strawberries and basil, creamy goat cheese and tangy balsamic reduction for a unique and flavorful pizza unlike any other!
Strawberry Balsamic & Goat Cheese Pizza
You guys, strawberries finally taste good again and you have no idea how happy that makes me feel! Those darned winter strawberries sometimes trick me into thinking they are going to be soft and sweet from their nice red color, only to disappoint me with a hard bland strawberry. With the warm weather here, the produce is starting to take a serious turn for the better and I couldn’t be more excited about it.
This pizza combines so many of my favorite things, fresh fruit, soft honey goat cheese, basil and my all-time favorite balsamic reduction. The flavors meld together in an amazing vegetarian meal that is perfect for a Meatless Monday, light summer meal or a fun way to change up Friday night pizza.
Not only does this make for a great meal but it is also a fun way to serve up dessert with a twist!
Strawberry Balsamic & Goat Cheese Pizza
Equipment
Ingredients
- 1 Pillsbury thin pizza crust in a tube
- 1 qt strawberries quartered
- 4 oz. goat cheese
- 1 c. shredded parmesan
- 1/3 c. basil chiffonade
- Balsamic Reduction
Instructions
- Preheat your oven to 400° with the pizza stone or pan inside the oven, warming up. While the oven is heating, roll out your crust on the counter so it is ready to toss on the pizza stone. Once the oven is preheated, remove the stone, give it a quick spray of non-stick spray and place your crust in the center of the stone. Return the crust to the oven for 10 minutes. NOTE: By allowing the pizza stone to heat up before you place the crust on it, it will give you a nice crispy bottom. If you prefer a softer crust, feel free to skip that step.
- Remove the crust from the oven and quickly top it with strawberries, goat cheese and Parmesan. Immediately return the pizza to the oven for an additional 5-7 minutes until the crust is completely baked and the cheese is melted. Drizzle the top of the pizza with the balsamic reduction and sprinkle with basil. Serve immediately.
Nutrition
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Lea says
Hi, you mentioned in your Blog that the pizza has so many of your favorite things soft honey goat cheese I wondered if there is a particular brand because in the recipe itself you only say 4oz goat cheese and there is no reference to honey. Is the honey something you drizzle over top? Would crumbled feta cheese also work with this? I was thinking of the Cracker Barrel bags of feta cheese it’s not in any brine and it would warm up nice in the oven adding the layer of salt that you are probably getting from the grated parmesan cheese? I was wondering if this is dry parmesan cheese that is bought in a container or if it is the wedge of parmesan that you would grate yourself? Just curious. Lots of variations I can see with this and im sure they would all be delicious! Thank you for the fantastic inspiration. Thank you for the balsamic reduction instructions, I always wondered how to make it and was too intimidated to give it a try but with your direction and words of wisdom(keep a close eye around the 30min mark to avoid tossing utensils in pots out…It was funny to read but it brought to light exactly my fear in a tongue in cheek sort of way). I will make it and use it with this recipe. I look forward to it. I love your blog! Just an FYI I tried to give your recipe 5stars below the comment but when I clicked on it, it wouldnt work.
Danielle Green says
Hi Lea, when I talk about honey goat cheese, I am referring to a honey flavored goat cheese. The honey is already incorporated into the store bought goat cheese. You could just use regular goat cheese and add a drizzle of honey as well. I think feta would be a great option as well. I’m not sure Parmesan would work so well. Thanks for the heads up on the comment rating issue as well!!!
KBec says
Itneresting. Sounds good actually. 2 points on procedure tho, why pull out the stone and put it back in? If you just leave it in you avoid potential burns and drops. Most pizza process have you slide pizza off a peel or upside down sheet pan. Better yet, I roll out my pizza dough on parchment so it slides off easily.
Secondly, pizza stones, heated, shouldn’t need greased as they will release the dough as it cooks. Aagin, this is where parchment comes in handy.
Thanks for the inspiration!