|400 g||pizza dough (store-bought)|
|250 g||mozzarella (shredded)|
|140 g||goat cheese (soft)|
|80 ml||balsamic vinegar|
Merlot rosé, Veneto
With a hint of tropical fruit and an intriguing creaminess, this sophisticated wine will balance out the acidic balsamic and underline the sweetness of the strawberries and hearty flavors of the cheeses.
Preheat oven to 190°C/375°F. Hull and slice strawberries into rounds. Chiffonade basil into long ribbons.
Roll pizza dough out onto a parchment-lined baking sheet. Top with shredded mozzarella, large crumbles of goat cheese, and strawberry rounds. Bake at 190°C/375°F for approx. 20 – 30 min., or until the cheese is bubbling and the crust is golden-brown.
Meanwhile, make the balsamic reduction by combining balsamic vinegar and honey in a small saucepan. Simmer over medium-low heat until reduced by half, approx. 10 min.