Jul 28, 2014
Mostly Cloudy

Sweet and Salty Dessert

You want a unique treat? This dessert pizza combines all the best of salty and sweet in a combination that is sure to delight.

Sweet and Salty Dessert Sweet and Salty Dessert

Sweet, salty ... Salty sweet. I just could not make up my mind this week. I wanted to make a dessert; however, I did not want to eat dessert, which I would have because I have no will power. Of course, I blew that as well after making  — thank you so much they were worth all the extra Pilates!

Anyway, she got me thinking. I saw the little decorative shimmer she put on the truffles and that made me think salty and sweet because it looked a little like Kosher salt. Well, I love salty-sweet treats. I also love running through the grocery in some sort of altered, manic state throwing random things into the cart and finding out if somehow they come into a decent recipe ... hey, we all need a hobby.

Well, this time, although not every time, it came together perfectly. This pizza’s main ingredients are all fruits, which, of course, means healthy dessert right? Wrong, you should know me better than that by now. I mean really? We are talking about the girl who suggested you add a quarter pound of bacon to a fat-free cream sauce. So, because I would hate to disappoint you, I will also be fattening up the berries with Mascarpone cheese, Goat cheese and prosciutto.
The  flavors of this pizza come together perfectly. The light bite of the blackberries and fresh sweet taste of the strawberries and raspberries compliment the salty kick of the Goat cheese and prosciutto perfectly. Once it is all topped off with the balsamic fruit reduction it is perfect, truly perfect.

Let’s cook, break away from the ordinary and have a unique treat!

Equipment List

Pizza pan or stone
Pizza cutter
Bowl for mixing berries
Small sauce pan for glaze

Ingredient List

Your favorite pizza crust, store bought or make your own
¼ c Mascarpone cheese
1 c sliced strawberries
1 c blueberries
1 c raspberries
1 c blackberries
½ c goat cheese crumbles
5 strips prosciutto, diced
5 tbsp berry-infused balsamic glaze
¼ fresh mint, use whole leaves unless they are freakishly big then chop them
1 tsp cinnamon
1 tbsp powdered sugar
1 tbsp white sugar

For the glaze

1 c balsamic vinegar
1 c sugar
½ c blackberries and raspberries

Putting It All Together

If you go with a store-bought crust for the pizza then you only need to heat it until it is warm. If you made your own or bought a half-baked crust then heat according to the package instructions until the crust is golden brown. Pull it out of the oven and let cool slightly before moving on. The first step is important — Mascarpone cheese is very rich and you do not want globs of it on the pie. Take the cheese and swirl it around the warm crust until it has melted completely and soaked into the crust. While the crust is still warm, sprinkle with the cinnamon and the powdered sugar. Now set it aside and let it cool while you prepare the rest of the ingredients.

In the small sauce pan pour in the Balsamic vinegar and the sugar. Let simmer over medium heat, stirring often, until it starts to thicken (when it holds onto your spoon). Add the berries and continue to simmer until the glaze is thick and rich and the berries have almost dissolved. Set aside.

Place all of the berries in the bowl. You can skip this step when the berries are in season. Right now they are not as sweet so we will be adding a little sugar and macerating the berries. Toss the white sugar in the with the berries and give them a gentle stir. Do not let them sit for more than a few minutes or they will start to produce a lot of juice and that will soak the crust. Just toss them in the sugar and then go back to the cooled crust. Spread the berries evenly over the crust. Next add the diced prosciutto, spreading it out over the berries so you get a little in every bite. Sprinkle with the goat cheese and drizzle the balsamic glaze over the top. Right before serving, top the pizza with the fresh mint leaves.

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