Strawberry Spinach Salad Pizza
Topped with fresh spinach and strawberries and a balsamic honey reduction after, this is a refreshing summer pizza. The pizza is cooked with a little fresh goat cheese added at the last minute to create warm and creamy counterpoint to the other toppings.
To make the balsamic honey reduction, bring the balsamic to a simmer over medium heat in a small, non-stick sauce pan (greater surface area will speed the reduction). Continue simmering until the balsamic is reduced to 1/2 cup, about 10 minutes. Remove from heat. Stir in the honey until fully-incorporated. Return to the heat and bring back to a simmer. Remove from the heat immediately. Store covered until ready for use. This makes about 1/2 cup of reduction. It will keep in the refrigerator almost indefinitely.
Form the dough to roughly a 12-inch pizza crust. Transfer the dough into the oven or directly onto a hot grill grate. For the oven, cook for 2 minutes, add small dabs of the chèvre to the crust and then finish for about 1 minute more. For the grill, cook the dough for about 1 minute or until the bottom of the dough is marked by the grates. Remove from the grill and flip it so the grill marks are on top. Add dabs of chèvre all over and return it to the grill to finish cooking the crust and melt the cheese, about 1 minute more.
Top the warm pizza with spinach and then strawberries. Drizzle about a tablespoon of balsamic honey reduction over the top.
How to make pizza in the Artisan Fire Pizza Oven
(3 minute cooking time)
Preheat the oven with the upper and lower burner controls set to HIGH for 35 minutes. Turn the lower burner control to LOW before cooking your first pizza. Your total cooking time should be 2 to 3 minutes. Note: you can begin cooking in as little as 20 minutes, but your total cooking time will increase to as much as 5 minutes.
Transfer the pizza to the oven. The edge of the pie near the fire will cook the most quickly. Rotate the pizza a quarter turn as the crust near the fire reaches your desired color, about every 30 seconds. Check the bottom of the dough at every turn to evaluate the color. If the bottom of the dough reaches the desired cooking point, insert a pizza screen under the pizza to keep the crust from browning further. I like the bottom of my pizza to be golden brown with a smattering of black, caramelized accents. If you do find yourself using the screen, you may wish to switch to using a Tipo 00 Italian flour in your dough recipe. This flour, traditionally used in Neapolitan pizza, has a much higher burning point than conventional flour.
Remove and serve when the perimeter is golden brown and beginning to blister.
How to make pizza on the Grill
(2 minute cooking time)
Follow our guide to pizza on the grill using technique two, “Directly on the grate.”
- 1 cup (8 ounces) balsamic vinegar
- 2 tablespoons honey
- 1/2 batch White Wine Pizza Dough, about 14 ounces
- 4 ounces chèvre fraîche (soft, fresh goat cheese)
- 1 to 2 ounces fresh spinach
- 6 fresh strawberries, cut up
- Flour or corn meal for transferring the pizza