Happy Summer! Aren’t you glad that the sun is finally out, the flower are in bloom, and the market are becoming infinitely more colorful with the addition of new produce?! I certainly am. Let’s celebrate the season with an altogether unconventional but surprisingly delightful pizza!
Truth be told, this isn’t so much a pizza as it is my favorite salad baked onto a pizza crust. Nonetheless, I threw it together and called it dinner. I thought it seemed like a good idea (and was later proven correct), but my sister, being somewhat of a skeptic when it comes to mixing sweet and savory flavors in unusual manners, was not so convinced. However, she had the good grace to try it, and told me that it tasted more like dessert. All the better! I love eating dessert first.
For all of its crazy colors, this is actually a rather healthful (not to mention exceptionally colorful) pizza. Not only are there strawberries, which are, of course, bombshells of nutrients, there’s also arugula (gotta get those leafy greens in somehow), olive oil, balsamic vinegar, goat cheese, almonds, and a bit of spinach to give it just a little more substance. As more and more fruits come into season, I think it’d be fun to try this with some other flavors, say peaches or something of the like? Sadly, Washington state’s stone fruits have kind of a late season, so I may have to wait a while to test that theory. In the mean time, let’s enjoy a pizza with strawberries on it!
Strawberry Arugula Pizza
1 pizza crust (may be either par-baked or fresh dough)
1 lb. fresh strawberries, sliced
4 oz. crumbled goat cheese
2 Tbs. olive oil
2 Tbs. balsamic vinegar
1 cup arugula
1 cup spinach
1/2 cup sliced almonds
1 pizza stone or cookie sheet
1 pizza cutter
Preheat oven to 425F. If using a pizza stone, allow the stone to warm up in the oven.
If using fresh pizza dough, stretch the dough out into a 12″ diameter circle. If using a par-baked crust, no worries, as this has already been done for you. Using your fingers, spread the olive oil across the top of the pizza dough. Sprinkle the arugula and spinach across the dough, topping with the sliced strawberries, almonds, and goat cheese. Drizzle balsamic vinegar across the top of the pizza.
Allow the pizza to bake for 14-18 minutes, or until the crust and cheese start to lightly brown. Allow the pizza to cool for a few minutes before cutting. Share with friends and family, or save the rest of the pizza for lunch the next day. Enjoy!