Strawberry Shortbread Pizza Recipe

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Strawberry Shortbread Pizza Recipe

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Pizza—it's delicious any time of day, and this dessert option won't disappoint. A crisp pecan crust is layered with a creamy layer of vanilla flavored Mascarpone, then topped with berries, whipped cream and chocolate curls.
MAKES:
18 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.+ cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.+ cooling

Ingredients

  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 cups all-purpose flour
  • 3/4 cup chopped pecans, toasted
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • TOPPING:
  • 1 carton (8 ounces) Mascarpone cheese
  • 1/2 cup plus 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup strawberry preserves
  • 1/4 cup orange juice
  • 1 pound fresh strawberries, sliced
  • Chocolate curls and sweetened whipped cream

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Combine the flour, pecans, cornstarch, cinnamon and salt. Gradually add to the creamed mixture just until combined.
On a greased baking sheet, roll dough into a 13-in. x 9-in. rectangle. Bake at 350° for 20-25 minutes or until edges are lightly browned. Remove to a wire rack to cool completely.
Meanwhile, in a small bowl, cream the mascarpone, confectioners' sugar and vanilla until smooth. Spread over crust.
In a food processor, puree preserves and orange juice until smooth. Add strawberries; toss to coat. Spread over crust. Cut into pieces. Garnish with chocolate curls and whipped cream. Serve immediately. Yield: 18 servings.
Originally published as Strawberry Shortbread Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p226

Nutritional Facts

1 piece (calculated without garnishes): 303 calories, 20g fat (10g saturated fat), 43mg cholesterol, 147mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 3g protein.

  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 cups all-purpose flour
  • 3/4 cup chopped pecans, toasted
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • TOPPING:
  • 1 carton (8 ounces) Mascarpone cheese
  • 1/2 cup plus 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup strawberry preserves
  • 1/4 cup orange juice
  • 1 pound fresh strawberries, sliced
  • Chocolate curls and sweetened whipped cream
  1. In a large bowl, cream butter and brown sugar until light and fluffy. Combine the flour, pecans, cornstarch, cinnamon and salt. Gradually add to the creamed mixture just until combined.
  2. On a greased baking sheet, roll dough into a 13-in. x 9-in. rectangle. Bake at 350° for 20-25 minutes or until edges are lightly browned. Remove to a wire rack to cool completely.
  3. Meanwhile, in a small bowl, cream the mascarpone, confectioners' sugar and vanilla until smooth. Spread over crust.
  4. In a food processor, puree preserves and orange juice until smooth. Add strawberries; toss to coat. Spread over crust. Cut into pieces. Garnish with chocolate curls and whipped cream. Serve immediately. Yield: 18 servings.
Originally published as Strawberry Shortbread Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p226

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