Strawberry ricotta pizza with reduced balsamic and basil

So I decided to make cooking a regular feature on this blog: more specifically I decided to share recipes that we've come to know and love as a family which can be made in Tunisia.  The deal is that I've heard a ton of stress coming from some of my friends and acquaintances who are new here to Tunisia and from abroad: it is like they are suddenly thrown into the cooking deep-end with no warning or preparation.  To make matters worse, when you google something like "chocolate cake recipes" it seems that the vast majority liste "chocolate cake mix" in the ingredient list.   In Tunisia produce is seasonal and there is almost nothing pre-fab.  Now, this is stressful for us Americans initially but in the end think of it as joining the slow-foods movement stress-free.  You don't have to fight against the current of junkfood, out-of-season forced food, or chain fastfood.  That said, it certainly does increase the time spent at the market or in the kitchen.  Personally, it's not a change I'm sad about.  I once heard a foreigner say that Tunisia was for the rest of her life her "Arab mother" and in many ways I totally agree.  Cooking something my time in Tunisia has taught me.  It will forever now be an interest and hobby to enjoy fresh and creative foods.  So, know that if I share a recipe on this site and you happen to be reading this in Tunisia you will find nothing on the ingredient list that you will see and say "dang, we can't get that here."  If you're joining us from elsewhere of course you will be able to make this, but might I add "neener neener neener...our produce is fresher than yours."  Sorry, just had to gloat for a wee second.  So without further delay, today we enjoyed a strawberry ricotta pizza with reduced balsamic and fresh basil.  Please, please, please stay with me.  Do not freak out about the idea of fruit on pizza...just try this once with me (or try it later on in the season with peaches or nectarines) and you really, really won't be sorry.

Here's a photo representation of what you need (if you're in Tunis that is) minus the basil and random cheese:

The recipe:
Strawberry Ricotta Pizza with Reduced Balsamic and Basil

For the dough: tried and true pizza dough without stress
1 2/3 cup warm water
2 t sugar or honey
1 pack yeast
2 t salt
1 1/4 cup whole wheat flour
2 1/2 cup all purpose flour
2 T olive oil

1.  In a small bowl put the warm water, sugar, and yeast...mix them together and then let them sit for about 5 minutes until the mixture is a bit foamy.
2.  In a large bowl mix the flours and the salt.  Note here, you can play with the mix of whole wheat and white flours.  This is a mixture I like, sometimes I use all whole wheat but the texture of the pizza crust isn't quite as good.  Of course you can use all white if you want to.
3.  Mix in the water yeast mixture, now add the olive oil.  Start mixing this with your hands.  You may need to add a bit more flour or a bit more olive oil until you get a nice dough consistency.  This is where most dough recipes would tell you to knead the dough for 10 minutes, I find this isn't necessary. Try to need it for a few minutes until you feel the dough is holding together but beyond that, don't bother.
4.  Cover your dough with plastic wrap or a cloth and let sit.  Ideally you're planning dinner a bit ahead of time and so you can let it sit for 1 hour...on the fly you can cook it right away or even after sitting for 15-20 minutes, of course it's better with the rise time.  Also, supposed to rise in a warm place...see cooking in Tunisia is easy.

The pizza topping:
1 cup ricotta cheese
1 cup mixed grated cheeses: I used fresh mozzarella, gruyere, and a smoked cheese.  This is a good way to use up various cheese in your fridge.  PLEASE NOTE: the pre-grated cheese you buy in Tunisia is...well...I'm not sure it's real cheese and it certainly doesn't melt.  If you don't actually have a block of real cheese to grate better to stick to the ricotta and call it good.  The pizza will only be as good as its cheese.
20 strawberries
1/4 cup balsamic vinegar
a few leaves of fresh basil

note: this is enough topping for about two 12 inch pizzas...the dough makes enough dough for 3.  If you're like me the 3rd pizza has tomato sauce and plain cheese on it because there is no way that kiddo is going to try something like this.

1.  After letting dough rise divide it into 3 portions.  Preheat your oven to 400 F or 220 C (oven quality and cook time will vary, please monitor cook time the first time you bake pizzas).
2.  On a sheet of parchment roll out one section of pizza dough very thin till it's about 1/8-1/4 inch thick and 12 inches circumference.
3.  Mix your cheese together and spread 1/2 of the mixture over the dough.  Wash and slice your strawberries and place all over the pizza about 1 inch apart.
4.  Bake for 10-15 minutes until you see the cheese and crust are brown.
5.  In the final 2 minutes of bake time, place the balsamic vinegar in a sauce pan on the stove on medium high heat and begin to cook...about 3-5 minutes until the vinegar reduces (becomes slightly thick).  Please watch your vinegar closely and whisk it around as it goes from runny to reduced to burnt in a matter of 30 seconds.  Remove from heat.
6.  Take your pizza out of the oven.  Drizzle with the reduced vinegar.
7.  Take a few fresh basil leaves, mince them and sprinkle them on top.  Voila!  You're a gourmet!