Mixed Berry Cheesecake Dessert 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
- 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).
- 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.
- 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.
- Flatten and stretch dough into a 15-16″ circle, sprinkling bread flour on the dough as needed to avoid sticking.
- 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.
- 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).
- Let pizza cool for one minute on a wire rack or cutting board.
- Top with a mix of fresh berries and mint. Slice and enjoy!