Save This grilled dessert pizza transforms summer strawberries into an elegant treat that balances sweet and tangy flavors. The warm, crispy crust provides the perfect canvas for creamy mascarpone and juicy berries, while the balsamic reduction adds sophisticated depth that elevates this beyond ordinary dessert fare.
I first created this dessert pizza for a summer backyard gathering when I wanted something special but didn't want to heat up the kitchen with baking. The combination of grilled dough with fresh berries became an instant hit that friends now request whenever they visit during strawberry season.
Ingredients
- Pizza dough: 250g store bought or homemade provides the perfect crispy yet chewy base
- Fresh strawberries: 200g bring natural sweetness and vibrant color look for fragrant berries with deep red color
- Mascarpone cheese: 150g creates a luxurious creamy layer similar to cream cheese but with richer texture
- Powdered sugar: 2 tbsp sweetens the mascarpone without graininess
- Vanilla extract: 1 tsp enhances the sweetness with aromatic depth
- Honey: 2 tbsp adds floral sweetness and helps balance the tanginess
- Lemon zest: from 1 lemon brightens all flavors with citrus notes
- Fresh basil leaves: 2 tbsp optional adds unexpected herbaceous notes that complement strawberries beautifully
- Balsamic vinegar: 60ml forms the base of the glaze choose a good quality one for best flavor
- Granulated sugar: 1 tbsp helps thicken the balsamic into a syrupy glaze
- Olive oil: 1 tbsp prevents dough from sticking to the grill
Instructions
- Prepare the grill:
- Heat your grill to medium high heat around 400°F. Allow at least 10 minutes for the grill to reach proper temperature. Clean grates thoroughly to prevent sticking.
- Shape the dough:
- On a floured surface stretch or roll pizza dough to a 10 12 inch round about 1/4 inch thick. Work from the center outward using gentle pressure to maintain an even thickness throughout.
- Grill the crust:
- Brush both sides of dough with olive oil. Place dough directly on clean grill grates and close lid. Cook for 2 3 minutes until bottom develops grill marks and bubbles form on top. Flip using tongs and grill another 2 3 minutes until fully cooked with nice char marks. Remove to a cutting board.
- Make the mascarpone spread:
- In a bowl combine mascarpone powdered sugar vanilla extract honey and lemon zest. Mix until completely smooth and creamy with no lumps. The mixture should be spreadable but not runny.
- Prepare the balsamic glaze:
- In a small saucepan combine balsamic vinegar and granulated sugar over medium heat. Bring to a gentle simmer stirring occasionally to dissolve sugar. Reduce heat to medium low and simmer 4 5 minutes until mixture thickens enough to coat the back of a spoon. Remove from heat as it will continue thickening while cooling.
- Assemble the pizza:
- Spread the mascarpone mixture evenly over the grilled crust leaving a small border around the edge. Arrange sliced strawberries in an overlapping pattern on top of the cream layer.
- Finish and serve:
- Drizzle the cooled balsamic glaze in a zigzag pattern over the strawberries. Sprinkle with fresh basil if using. Cut into wedges and serve immediately while the contrast between warm crust and cool toppings is at its best.
Save Strawberries and balsamic vinegar have been paired in Italian cuisine for centuries, and for good reason. The acidity in the balsamic actually enhances the natural sweetness of the berries, making them taste even more vibrant. I discovered this combination years ago at a small trattoria in Tuscany and have been obsessed with recreating that perfect balance ever since.
Make Ahead Options
The beauty of this dessert pizza lies in its flexibility for entertaining. You can prepare components separately up to 24 hours before serving. Grill the pizza crust and store at room temperature wrapped in foil. The balsamic reduction keeps well in the refrigerator for up to a week simply warm slightly before using to restore its pourable consistency. Even the mascarpone mixture can be made ahead and refrigerated just bring to room temperature before spreading for easier application. Only slice the strawberries shortly before assembly to maintain their freshness and prevent excess moisture.
Seasonal Berry Variations
While strawberries create the classic version of this dessert pizza summer offers abundant opportunities for delicious variations. Blackberries provide intense jammy flavor and dramatic color contrast against the white mascarpone. Blueberries burst with sweetness when paired with a touch of lemon zest in the cream mixture. Mixed berry combinations create beautiful mosaic patterns and complex flavor profiles. For autumn versions try thinly sliced figs with a drizzle of honey or even grilled peach slices with a sprinkle of cinnamon.
Indoor Cooking Method
No outdoor grill? No problem. Achieve similar results using a cast iron grill pan on your stovetop. Heat the pan over medium high heat until very hot. Brush dough with olive oil and cook 2 3 minutes per side until marked and cooked through. Alternatively bake the dough in a preheated 450°F oven on a pizza stone or baking sheet for 8 10 minutes until golden. The texture will differ slightly but the flavors remain delicious.
Perfect Pairing Suggestions
This dessert pizza bridges the gap between sweet treat and cheese course making it versatile for entertaining. Serve with glasses of Prosecco or sparkling rosé whose bubbles cut through the richness of the mascarpone. For a non alcoholic option elderflower cordial mixed with sparkling water complements the floral notes in the honey. If serving as part of a dessert spread pair with simple vanilla ice cream on the side to create a complete dessert experience.
Save Success Stories
When I brought this dessert pizza to a neighborhood potluck last summer it disappeared within minutes with everyone asking for the recipe. One friend who claimed to dislike desserts with fruit was converted after just one bite of the strawberry balsamic combination. Another guest has since made it for her book club gathering where it sparked a lively discussion about unexpected flavor pairings. The simple yet sophisticated presentation makes people feel like they are enjoying a restaurant quality dessert without complicated techniques.
This dessert pizza offers a delightful blend of textures and flavors that are sure to impress. It’s a celebration of fresh seasonal ingredients enhanced by skillful grilling and a touch of culinary magic.
Recipe FAQ
- → Can I use store-bought pizza dough for the base?
Absolutely! Store-bought or homemade dough both work well. Aim for a dough that grills up crisp and golden.
- → What’s the best way to grill the crust?
Roll the dough evenly, oil both sides, and grill over medium-high heat until each side is golden and cooked through.
- → Can I substitute mascarpone with another cheese?
Yes, cream cheese or ricotta are good options for a similar creamy texture and mild flavor.
- → How do I make the balsamic glaze?
Gently simmer balsamic vinegar with sugar for a few minutes until thick and syrupy, then let it cool before drizzling.
- → Are there other fruit toppings I can use?
Try blueberries, raspberries, or a berry mix for variety. Adjust toppings to your seasonal favorites.
- → What drinks pair well with this dessert?
Pair with sparkling rosé, Prosecco, or lemonade for a refreshing complement to the flavors.