Last year we installed a huge strawberry garden, 800 plants or so in a 1,600 square foot space. And then I got pregnant with Violet and found myself unable to help with any of the farm maintenance. Our strawberry patch became overrun with waist high weeds and most of our plants didn’t make it over the winter.
I think it’s important to try everything 3 times before thoroughly giving up, so this spring we replanted 90% of the patch. It is now a medley of varieties we picked up from a few different garden centers. Some are June bearing, some are ever bearing, which means we are still picking berries right now!
Food & Wine Magazine posted this strawberry tart last week: https://www.instagram.com/p/BH7Wpchhao-/ which inspired us to make Strawberry Pizza for dinner at Pretty Bird Farm. It was my idea, but really John did all the work, since he’s the one that has mastered the perfect pizza crust.
For the Toppings
- 1 handful of fresh picked strawberries cored and chopped in big pieces
- 1 container micro arugula (Ours bolted in the heat so I ripped it out, but Blue Moon Acres always has fresh greens at the Stockton Market http://bluemoonacres.com
- ¼ lb. Midnight Moon Goat Cheese http://www.cypressgrovechevre.com/cheese/aged-cheeses/midnight-moon.html
- Olive oil
- Balsamic Vinegar Glaze
For the Crust
- Antimo 00 flour
- a few pinches of sugar, salt, and a splash of water
- 1 package dry yeast: I also think it is worth mentioning, that when you buy packaged yeast, make sure the ingredients just say yeast! I don’t know who came up with the idea to add artificial flavors to packaged yeast, but it just isn’t necessary. Good thing John reads food labels!
Preheat the oven to 500+ Degrees F
The Crust: John has never written down the recipe for the dough and it comes out a bit different each time he puts it together, but here is a rough idea how he does it: First, mix a packet of yeast, a pinch or two of sugar, salt and water. Let the mixture double or so in size. Then slowly mix in the flour – a bit at a time until the newly formed ball of dough is elastic and moist but no longer wet. Allow the dough to rise and when you are ready to make the pizza, remove from the bowl and work it with a bit of flour on the pizza board. Be sure not to add too much flour or it will dry out. Roll or press out the dough into the shape of a pizza. The dough at Pretty Bird Farm isn’t an exact science, so take your time. Making a good dough takes plenty of practice and the good news is that even if it isn’t perfect, it should be delicious.
Toppings: Cut the green tops off the strawberries and chop them up a bit. Sauté about ¾ of the arugula in olive oil. Crumble or roughly chop up the cheese into small chunks.
Assembly: Roll out the dough on a floured pizza board and slide it onto a preheated pizza stone. Cook until the crust barely sets and then take it back out of the oven. Drizzle a bit of olive oil over the crust and spread it out with a basting brush. Spread the toppings evenly over the crust: sautéed arugula, chopped strawberries, cheese chunks. Top with the rest of the fresh arugula and cook until you see the crust start to brown and/or bubble – and make sure the cheese melts! Drizzle with balsamic vinegar glaze (and I like to add salt and hot pepper) before serving!
Optional: Enjoy with a cold glass of sparkling wine!
Tiffany & John
Strawberries! I’ve had nectarines on pizza but never strawberries. Great suggestion.
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