I never thought to put strawberry on pizza... until today!
The pizza started out pink and purple with purple radishes (from my CSA), strawberries, and red onion. After baking, I topped it off with arugula, balsamic reduction, and some vegan goat cheese. Such a great combo!
It's like a spring salad on a pizza, so it's a win-win. I wanted to make sure this didn't taste like a dessert pizza, as I wanted it to be savory. Adding the radish, onion, fresh arugula, and salt and pepper helped to balance out the sweetness of the berries.
Oh and by the way, it's incomplete without the cheese! I used Violife vegan feta which in my opinion (and almost 10 years removed from dairy haha) tasted a lot more like goat cheese than feta. It's actually really good, made with coconut oil and potato starch, and I found it at a regular supermarket! But it really doesn't matter which you use - just as long as you have something creamy like that to bring it all together!
5 cups flour
2 cups lukewarm water
2 1/4 tsp active dry yeast or 1 packet
1.5 TBSP olive oil
2 tsp salt
1/4 cup cornmeal
TOPPINGS (before baking)
thinly sliced radish
thinly sliced red onion
salt and pepper
TOPPINGS (after baking)
drizzle of balsamic reduction
goat of feta cheese (I used Violife vegan feta but it's more like a goat cheese!)
To make the dough: Simply throw all the dough ingredients in a stand mixer and let it do it's thing for 8 minutes. Then, drape a towel over the bowl and let it rise for a bit. After at least 30 minutes, cut the dough into 6 equal size pieces. Each one will make a perfect sized personal pizza. Roll or stretch the dough into a circle(ish), using flour to avoid sticking.
Assemble the ingredients on your pizza as desired. I started by laying down radish slices, followed by red onion and strawberries.
Bake at 425 F for 12-15 minutes.
Let cool for a few minutes, then top with arugula, cheese, and a drizzle of balsamic reduction. Mmmm!
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