1/2 ounce active dry yeast
1 tablespoon sugar
3-4 cups all-purpose flour
2 teaspoons kosher salt
1 tablespoon olive oil
3 tablespoons white balsamic vinegar
3 tablespoons extra virgin olive oil
1/4 cup aged balsamic vinegar
1/2 cup (4 ounces) softened goat cheese
4 cups fresh California strawberries, hulled and quartered
1/4 cup (2 ounces) crumbled goat cheese
Coarsely ground black pepper
Baby arugula and frisée
- To make pizza dough, in a mixer bowl, sprinkle yeast and sugar over 1 cup warm water; let stand until foamy. Add 3 cups of the flour, the salt and olive oil; mix with dough hook until stretchy and no longer sticky, adding more flour if necessary. Divide dough into 4 equal portions. Refrigerate, covered, until needed.
- To make white balsamic vinaigrette, in a small nonreactive saucepan, simmer white balsamic vinegar until reduced to 1 1/2 tablespoons. Whisk in extra virgin olive oil.
- To make aged balsamic reduction, in a small nonreactive saucepan, simmer aged balsamic vinegar until reduced to about 4 teaspoons.
- Heat oven to 400°F. On lightly floured surface, roll each piece of pizza dough into an 8-inch circle. Place on a baking sheet; bake in 400°F oven 10 minutes or until firm and slightly brown. Spread pizzas with softened goat cheese, leaving a 1/2-inch border. Toss strawberries with white balsamic vinaigrette; arrange strawberries evenly on goat cheese. Bake 10 minutes more. Remove from oven; scatter crumbled goat cheese on top. Drizzle with aged balsamic reduction; sprinkle with black pepper. Garnish pizzas with a few leaves of arugula and frisée.