How did I not notice that last week's was the 100th Thursday Night Pizza blog post?! To celebrate (belatedly), here's my very first dessert pizza, topped with juicy macerated strawberries, lemony whipped cream, torn fresh basil leaves . . . and best served with a glass of bubbly.
Strawberry Shortcake Pizza
Makes one 12-inch pizza
- 1 quart (1 to 1½ pounds) fresh strawberries, hulled and sliced
- 2 to 3 tablespoons plus 2 teaspoons sugar, divided
- 1 sheet frozen puff pastry, thawed
- 1 cup heavy cream, chilled
- 1/4 teaspoon pure vanilla extract
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon freshly grated lemon zest
- Handful of fresh basil leaves, torn
Preheat the oven to 400°F. Place the bowl of an electric mixer and the whisk attachment in the freezer.
Place the sliced strawberries in a medium bowl and sprinkle with 2 or 3 tablespoons of the sugar. If the strawberries are fully ripe (extra-juicy and red all the way through), you'll only need 2 tablespoons; if they're white in the middle and have a more bland flavor, use 3 tablespoons. Toss well and set the strawberries aside to macerate (a.k.a. soften and release their juices).
Meanwhile, place the puff pastry on a floured work surface and roll it out to a 12-inch circle. Transfer it to a pizza pan or rimmed baking sheet, prick it all over with the tines of a fork (to prevent bubbling), and bake for 10 to 15 minutes or until the pastry is golden brown. Remove from the oven and place it on a wire rack to cool completely in the pan / baking sheet.
Take the electric mixer bowl and whisk attachment out of the freezer. Pour the cream into the bowl and add the vanilla, the remaining 2 teaspoons of sugar, and the lemon juice. Beat just until semi-stiff peaks form, then fold in the lemon zest.
When the pastry crust has cooled to room temperature, use a slotted spoon to top it with the strawberries. Spoon the whipped cream on top, and scatter on the torn basil leaves. Slice and serve.