Rustic Dessert Pizzettes with Strawberries and Pignoli
By Brett Youmans
Rustic Dessert Pizzettes with Strawberries and Pignoli
By Brett Youmans
Yield/Serves:
Maked 4 servings
- 2 tablespoons olive oil
- 3 ounces mascarpone cheese, room temperature
- 2 ounces crème fraiche
- 2 tablespoons raw honey, divided
- 1 teaspoon finely grated orange peel (orange zest)
- ½ cup ripe fresh strawberries, rinsed and patted dry, hulled and thinly sliced lengthwise (top to tip)
- ½ pound store-bought pizza dough, room temperature
- All-purpose flour, for dusting
- ¼ cup toasted pignoli (pine nuts)
- 2 teaspoons balsamic syrup/glaze (optional)
- 4 fresh mint sprigs, for garnish (optional)
- Heat grill to low. Brush a large rimless baking sheet with 1 tablespoon olive oil and set aside. In a small bowl blend mascarpone cheese, crème fraiche, 1 tablespoon honey and orange zest and set aside. In another small bowl, toss strawberries with remaining honey and set aside.
- Divide dough into 4 equal pieces. On a lightly-floured work surface, roll and stretch dough to form thin, 12”-long rough ovals. Transfer to prepared baking sheet and brush tops with remaining olive oil.
- Carefully slide dough onto grill. Cook without turning until firm and lightly charred on bottom, 2–4 minutes. Carefully remove from grill and place on baking sheet, grilled side up. Using a spatula, spread each with equal amounts of cheese mixture. Next, randomly arrange strawberries on top of cheese and sprinkle with pine nuts. Slide back onto grill, cover, and cook until brown and bubbling on top and bottoms of crusts are charred, 4–6 minutes.
- If desired, drizzle each with ½ tablespoon of balsamic glaze and garnish each with a mint sprig.