Mixed Berry Cheesecake Dessert Pizza

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Mixed Berry Cheesecake Dessert Pizza

  • Author: Pala Pizza


I know what you’re thinking: Did I read that correctly?

You sure did! This dessert pizza made on the Versa16 pizza oven uses a combination of mascarpone and ricotta as the base layer, nicely merging the idea of pizza and dessert. It gives the dessert pizza a creamy and slightly sweet base without getting into cheesecake territory. Kids love to get creative by decorating with a mix of berries!


420 g NY style pizza dough

2 cups Frozen Blueberries

1/3 cup Sugar

1/2 Lemon Juiced

1 tsp Lemon zest

4 oz Mascarpone

4 oz Ricotta Preferably Whole Milk

1/4 cup Powdered Sugar

3 tbsp Honey

Salt To taste

1 cup Fresh Berries To drizzle

Mint Chopped, to taste


  1. In a medium pot over medium heat, add frozen blueberries, cooking for 2 minutes. Reduce heat to low, add sugar, and mix well, continuing to simmer for 10 minutes or until it coats the back of a spoon (contrarily, add 1-2 tbsp of water at a time if it’s too thick).
  2. Add lemon juice and lemon zest. Crush the berries with the back of a spoon or pulse with an immersion blender. Set aside to cool.
  3. In a the bowl of a stand mixer fitted with a whisk attachment, add mascarpone, ricotta, powdered sugar, and honey. Whisk on medium-high for 2 minutes. Add salt to taste, and mix again for 30 seconds. Set aside.
  4. Flatten and stretch dough into a 15-16″ circle, sprinkling bread flour on the dough as needed to avoid sticking. 
  5. Using an icing spatula, evenly spread the cheese mixture across the pizza dough. Using a ladle or spoon, spread the blueberry compote around the pizza.
  6. Preheat your Halo Versa 16 on medium-high until the stone reaches 675F. Using a peel, launch pizza in oven and cook for ~5 minutes (+/- 30 seconds depending on color).

Finishing Touches

  1. Let pizza cool for one minute on a wire rack or cutting board.
  2. Top with a mix of fresh berries and mint. Slice and enjoy!

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