INGREDIENTS
1 Venice Bakery gluten-free vegan flatbread
4½ cups strawberries, halved and stems removed, divided
6 oz. apricot honey goat cheese (or another sweet or plain chevre)
Extra virgin olive oil for drizzling
6 to 8 slices fresh or dried blood orange
PREPARATION
• Preheat the oven to 475 degrees. Bake the flatbread directly on the middle oven rack and bake 3 to 4 minutes until light brown. Place the flatbread on a baking sheet and set aside
• Puree 4 cups of strawberries in a blender. Place the goat cheese and Œ cup strawberry puree** in a small mixing bowl and mix together until a paste forms.
• Spread the cheese mixture on the flatbread crust to the edges. Reserve the remaining cheese mixture.
• Press dried blood orange slices into the paste to cover the flatbread. Lightly drizzle a bit of extra virgin olive oil on each slice and rub the oil into them.
• Bake 9 minutes, until the oranges begin to brown.
• Garnish the pizza with the remaining œ cup strawberries. Serve with remaining strawberry cheese mixture on the side.
*Venice Bakery gluten-free flatbreads are available online.
**Reserve the strawberry puree for a cocktail or other use.
This article appears in Guide to Beer 2014.