Thursday, June 18, 2009

Strawberry, Pistachio, and Goat Cheese Pizza

Strawberries are in season, and in abundance! They're tempting in pies, jams, shortcakes, cookies, muffins and scores of other sweets. But perhaps this season, you'll try them as part of a savory dish.

Paired with soft cheese and fresh greens top a hot, crispy pizza crust, strawberries find a new home as dinner, not dessert. It's a light and lovely meal for a summer's evening.

Strawberry, Pistachio, and Goat Cheese Pizza

1, 12-inch prebaked pizza crust (store bought or homemade)
1/3 cup (3 ounces) crumbled goat cheese (or other soft cheese)
1 cup sliced strawberries
1 cup greens (watercress, mizzuna, arugula, etc.)
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Dash of salt
Dash of freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
3 tablespoons shelled dry-roasted pistachios, chopped

Preheat oven to 425-degrees. Place crust on a baking sheet and bake for 8 minutes or until hot.

Remove crust from oven and arrange goat cheese evenly over crust.

Combine strawberries, watercress, olive oil, juice, salt, and black pepper; toss gently to coat. Arrange strawberry mixture evenly over goat cheese. Sprinkle pizza with Parmigiano-Reggiano and nuts. Cut into wedges and serve immediately.

Serves 6.


Snooky doodle said...

what a great flavour combination. mreally interesting :)

sutros said...

A good story

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.