Strawberry and Mascarpone Dessert Pizza

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Strawberry Mascarpone pizza paired with Rombauer Pinot Noir

Difficulty:

Easy

Prep Time:

35 mins

Cook Time:

10 mins

Total Time:

45 mins

Pairs well with...

Ingredients

For the Whipped Mascarpone

1 cup mascarpone cheese, softened
2 tbsp powdered sugar
1 tsp vanilla extract
Zest of ½ lemon

For the Toppings

1 portion pizza dough (approx. 230–250g)
1½ cups fresh strawberries, sliced
1 tbsp sugar, for macerating
Handful of fresh basil, torn or julienned
Aged balsamic vinegar (or balsamic glaze), for drizzling
Olive oil, for brushing
Cornmeal or flour, for dusting peel or board

1Macerate the strawberries

Thoroughly wash and dry berries before slicing. In a bowl, toss sliced strawberries with 1 tbsp sugar. Let sit at room temp for 20–30 minutes until juicy.

Strawberries can be washed, dried, and sliced up to a day ahead and refrigerated. Add sugar and macerate for 20-30 minutes at room temperature just before assembly.

2Whip the mascarpone

In a small bowl, stir together mascarpone, powdered sugar, vanilla, and lemon zest until smooth and creamy. Refrigerate until ready to use – up to a day in advance.

3Preheat your grill or oven

Heat to 500°F with a pizza stone or steel inside. Allow 30 minutes for the stone to fully heat.

4Prepare the dough

On a cornmeal-dusted peel, stretch dough into a 12″ circle. Brush lightly with olive oil.

5Bake the crust

Slide onto the hot stone and bake for 6–8 minutes until puffed, golden, and lightly crisp. Remove and let cool for a few minutes.

6Add the toppings

Spread a generous layer of whipped mascarpone over the cooled crust. Top with macerated strawberries (drained of excess juice), scatter with basil, and finish with a delicate drizzle of aged balsamic.