Yield: 6 servings
- ½ cup (114g) water
- 3 Tbsp (38g) olive oil
- 1 Tbsp (25g) Dansukker Ljus Sirap (Light Syrup)*
- 1 ½ cups (180g) all-purpose flour
- 1 tsp active dry yeast
- ¼ tsp salt
- 6 ounces (170g) strawberries
- 5 Tbsp (71g) honey goat cheese**
- 3 Tbsp (43g) crème fraîche
- Eliovi Fig Balsamic Glaze
*You could also use 1 Tbsp (21g) wildflower, clover, or other mild honey.
**Plain goat cheese is a-okay, too.
- In a small pot over low heat, combine the water, olive oil, and light syrup (or honey), stirring gently until honey is dissolved. Remove from heat and allow mixture to cool to lukewarm (around 120°F).
- In the bowl of your stand mixer, whisk together flour, yeast, and salt.
- Add liquid mixture. Attach dough hook, then mix on low until the dough starts to come together.
- Increase speed to medium and knead dough until it’s smooth and cleans the sides of the bowl, about 10 minutes.
NOTE: Your dough should be tacky but not super sticky. If it’s too sticky, add flour 1 tablespoon at a time, kneading after each addition. You shouldn’t have to add more than a couple extra tablespoons.
- Tip dough out onto a clean work surface and form into a ball. Lightly grease inside of your mixer bowl with olive oil. Place dough back into bowl and roll around to coat all sides with oil. Cover bowl with beeswax wrap or cotton bowl cover and place in a warm, dry spot and leave undisturbed until dough has doubled in bulk, about 1 hour.
- While your dough is proofing, hull strawberries, then cut into ¼" thick slices. Gently dab off excess liquid from sliced strawberries.
- In a medium bowl, use a handheld mixer to combine goat cheese and crème fraiche. Set aside.
- Towards the end of your proofing time, heat oven to 450°F. Line a baking sheet with parchment paper.
- After dough has doubled in size, punch it down to release excess gas build-up. Knead dough a few times, then allow to rest for 5 minutes.
- Place dough on prepared baking sheet and roll out to an 8- to 10-inch circle. (We like to use metal binder clips to hold the parchment in place.)
NOTE: If you too have been struck by Cupid’s arrow, roll the dough into a 7- or 8-inch circle. Then gently pat into a heart shape that is roughly 10" tall and 9" wide.
- Very lightly brush dough with olive oil. Using an offset spatula, spread goat cheese mixture over dough, leaving at least a ½" bare border.
- Place strawberry slices all over goat cheese mixture.
- Bake pizza for 11–15 minutes or until crust is a lovely golden brown.
- Let cool for just a couple minutes so you don’t burn your fingers, then cut pizza into slices. Drizzle with fig balsamic glaze. Enjoy immediately.