Recipes › Bread & Pizza › Strawberry Pizza Recipe

Strawberry Pizza Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired strawberry pizza features a thin, crispy crust topped with a light mascarpone cream and fresh strawberries, finished with a drizzle of honey and basil. Drawing from Italy's tradition of pairing fresh fruit with simple, quality ingredients, this elegant dessert pizza is perfect for warm summer gatherings. The combination of creamy, fruity, and floral notes makes it a sophisticated alternative to traditional pizza.

Ingredients

• 250g all-purpose flour (1¾ cups plus 2 tablespoons)
• 7g instant yeast (2¼ teaspoons)
• 5ml extra virgin olive oil (1 teaspoon)
• 150ml warm water (⅔ cup)
• 5g salt (¾ teaspoon)
• 200g mascarpone cheese (7 oz)
• 30g granulated sugar (2½ tablespoons)
• 5ml vanilla extract (1 teaspoon)
• 400g fresh strawberries (14 oz), hulled and halved
• 45ml acacia honey (3 tablespoons)
• 10g fresh basil leaves (⅓ oz)
• Pinch of sea salt for finishing

Instructions

1. Combine warm water, yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy, indicating active yeast.

2. In a large bowl, whisk together flour and salt. Create a well in the center and pour in the yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms.

3. Knead the dough on a lightly floured surface for 6-7 minutes until smooth and elastic, then shape into a ball. Place in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 hour until doubled in size.

4. Preheat oven to 220°C (425°F). Punch down the dough and stretch it to fit a 30cm (12-inch) round pizza pan, creating a slight lip at the edges. Prick the surface lightly with a fork.

5. Bake the crust for 10-12 minutes until light golden and crispy. Remove from the oven and let cool for 2 minutes.

6. While the crust cools, whisk together mascarpone, sugar, and vanilla extract in a small bowl until smooth and spreadable.

7. Spread the mascarpone mixture evenly over the cooled crust, leaving a 1cm (½-inch) border around the edges.

8. Arrange the halved strawberries cut-side up across the pizza in a decorative pattern, distributing them evenly.

9. Drizzle honey evenly over the strawberries and sprinkle with torn fresh basil leaves and a pinch of sea salt.

10. Cut into 4 wedges using a sharp knife or pizza cutter and serve immediately at room temperature.

Substitutions

• Use crème fraîche or ricotta cheese instead of mascarpone for a tangier flavor and lighter texture
• Replace honey with a balsamic reduction for a more savory-sweet finish
• Substitute fresh basil with fresh mint for a cooler, more refreshing herbal note
• Use whole wheat flour for half the all-purpose flour to add nuttiness and increase fiber

Tips

• Ensure the pizza crust is completely cool before adding the mascarpone topping to prevent it from melting
• Select ripe strawberries that are fragrant and deeply red, as they provide the best flavor and visual appeal
• Assemble and serve the pizza within 2 hours of topping to maintain the crispness of the crust
• For a firmer crust, increase the oven temperature to 230°C (450°F) and reduce baking time to 9-10 minutes

While pizza is traditionally savory in Italy, dessert pizzas have gained popularity in modern Italian cuisine as a creative way to showcase seasonal fruit. This style reflects Italy's centuries-old tradition of combining simple, high-quality ingredients—particularly fresh produce, quality fats like olive oil, and herbs—prepared with minimal intervention to let natural flavors shine.

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