Strawberry Sauce and Mascarpone Cheese, oh boy.
Local strawberry season is upon us! Since I haven’t put them on a pizza yet, nor tried a dessert pizza, I had to remedy that, asap. The recipe below features products from vendors at the NIH Farmers Market that we attend. Here’s what I did:
I grated the zest of half a lemon and mixed it with about a third of a cup of mascarpone cheese. To that, I added a couple teaspoons of honey from Randalia Farm. You can taste it to see if you want to add more lemon zest or honey. I put this mixture in the fridge to keep it cold and allow the mascarpone to infuse with the lemon zest.
I chopped up about a cup to one-and-a-half cups strawberries that I got from Linda Vista Farm. I put the strawberries in a small saucepan, and added about one tablespoon of honey. The sweetness level is to my taste, and if you want it sweeter, that’s your call, but it also depends on how sweet the strawberries might be. I cooked the strawberries and honey on medium high heat until the mixture had thickened. At first the juice from the strawberries was pretty thin, but after about 10 minutes it started to look syrupy, like I wanted it.
I preheated my oven to 400 degrees, then applied the strawberry “sauce” to one of our small Classic pizza crusts. I baked it in the oven for about 10 minutes until the crust was golden brown on the edges. I dolloped the mascarpone mixture after removing the pizza from the oven, and it melted quickly into creamy-rich pools that resembled fresh mozzarella!
My husband and I had planned to share this with Ben… but that didn’t happen. 😉 It was decadent, but not super sweet. A warm dessert, served right out of the oven at a dinner party, sounds special and really unique.
I think this would be great with blueberries prepared the same way. Next time, I will make cashew cream instead, as a non-dairy version, maybe flavored with cinnamon or nutmeg.