Place crust on a baking sheet. Bake at 425° for 8 minutes. Remove from oven; arrange goat cheese evenly over crust.
Combine strawberries, watercress, olive oil, juice, salt, and black pepper; toss gently to coat. Arrange strawberry mixture evenly over goat cheese. Sprinkle pizza with Parmigiano-Reggiano and nuts. Cut into 12 wedges. Serve immediately.
Decided to make this when my mother was gone since I love strawberries and pistachios and she's allergic to strawberries. Loved the flavors, but I should have used soft goat cheese instead of feta. I found the toppings fell off a little more than I would have liked, so I ended up eating about half of the topping salad style. Still, very good flavors!
I expected to like this better than I did, but I made a number of substitutions (feta for goat cheese, arugula for greens, and a homemade crust). Since my crust wasn't pre-baked, I inadvertently undercooked it. I ended up putting the pizza back in the oven after I added the toppings to finish cooking. Probably would have been better if I had followed directions.
I made this over the summer and loved it! My friend and I helped ourselves to seconds (and thirds!). I used Pillsbury pizza dough and substituted spinach for the watercress. Will definitely make this again.
This is a delicious recipe that would be ideal for summer and spring menus. I found it a bit tedious to put together by myself with the pistachios needing shelling and trimming the watercress. Next time I will do the prepwork earlier so it will come together easier under pressure.
Made this for lunch this afternoon and it was well received. I've been a fan of Mama Mary's pizza crusts for over a year. My only substitution was spinach for the watercress. Loved the sweet/tart combo of strawberries and goat cheese. Will definitely make this again. Beautiful presentation.