When Cale asks "What's for dinner?" One of his favorite responses is: homemade pizza. The only thing that might furrow his brow would be...homemade pizza almost never means traditional pizza with mozzarella cheese and pepperoni. I've always got a few tricks up my sleeve, even when I'm making a standard dish.
This pizza is different, but really good. It is a refreshing departure from a traditional pizza. It is like having pizza and your favorite strawberry salad with vinaigrette dressing in each bite. Feel free to substitute your favorite soft cheese or greens. I love arugula and wanted to have a peppery bite with the pizza.
I have a couple pizza crust recipes in the works, but for now use your personal favorite or buy a pre-baked crust from the store.
adapted from Culinary in the Country
1 (12 oz) prebaked pizza crust, use your favorite recipe or storebought pizza crust
1/3 cup (3 oz) crumbled goat cheese
1 cup sliced strawberries
1-2 cups spinach/arugula mixture (I used spinach on Cale's half arugula on my half)
1/2 teaspoon fresh lemon juice
1/2 teaspoon extra-virgin olive oil
dash of salt
dash of ground black pepper
1/4 cup shaved fresh Parmigiano-Reggiano cheese
3 tablespoons shelled dry-roasted pistachios, chopped
Preheat oven to 425ºF. Place pre-cooked crust on a baking sheet. Bake at 425º for 8 minutes OR if baking the crust from scratch; bake it until completely cooked and then follow the following directions.
Remove the crust from oven; arrange goat cheese evenly over crust.
In a separate bowl while pizza is heating up/baking. Combine strawberries, spinach/arugula mix, olive oil, lemon juice, salt and pepper; toss gently to coat. Arrange strawberry/greens mixture evenly over goat cheese. Sprinkle pizza with Parmigiano cheese and nuts. Cut into 12 wedges and serve immediately.
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