Everywhere you look you see clamshells of strawberries popping up in the supermarkets. We were greeted with a wall of 2.99 per 2lb pack when we entered into Whole Foods. Without thinking, we grabbed a pack and rushed home to celebrate the first strawberries of the season.
Instead of the usual shortcake, we decide to try out a recipe we saw for Strawberry, Pistachio & Goat Cheese pizza. Hop over here if you want the details on this one.
The directions called for a pre-made pizza dough like you see in the refrigerated case, but I went ahead and kneaded up my own...I substituted about 1/4 of the all-purpose flour with whole wheat flour to give the dough a more refreshing, graham-crackery feeling that you might expect with a dessert-gone-savory pizza.
Bake off your dough in the oven following whatever directions you typically use, then, while it's still hot, dollop on your goat cheese...you could probably substitute a ricotta for a fresher flavor or light cream cheese here if you're watching your weight.
I brushed this dough in olive oil as well to really add some character and avoid dryness, like a white pizza.
Next, crush your nuts...we couldn't locate unsalted roasted pistachio so went with cashews.
Slice your strawberries up, mix in with your greens and drizzle with olive oil...maybe a splash of lemon juice.
Also, shave some Parmesan cheese into small strips.
You're ready to build your pizza!
The strawberry salad is sprinkled liberally about the pie...avoid adding too much to the center so you don't get a sloppy serving with topping strewn about. Here's the final result...a bit heftier than the dainty cousin pictured in the original recipe...I blame the abundance of berries on this overloading.
Next, finish with a few tosses of crushed cashews and the cheese shavings. The strawberries mimic the role of fresh-cut tomatoes while the salad, cheese and toppings complete the salad/pizza effect.
Next thoughts on modifying the toppings include adding oven-crisped prosciutto.