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Dessert Pizza with Mascarpone

Here is the recipe for the Dessert Pizza we made at 10 Speed Press.


Dessert Pizza Dough (four dough balls, for up to 16 desserts)

  • 500gr Caputo pizza flour
  • 300gr water (60% hydration)
  • 1 Tbs olive oil
  • 1 tsp salt
  • 2 tsp instant dry yeast
  • Rind of one lemon
  • The lemon gives the dough a nice, tangy flavor that comes through on the finished dessert.

The toppings

  • Mascarpone
  • Pine nuts
  • Olive oil
  • Powdered sugar
  • Crème fraiche
  • Fresh fruit


Make your dough as you would regular pizza dough, and then shape into four dough balls.

Shape each ball into 6’-7’ rounds, leaving finger impressions. Keep them thick, like a fat little Focaccia.

Cover with olive oil, and then top with 6-8 dollops of Mascarpone. You don’t have to spread them out. Top that with 2 Tbs of pine nuts.

Bake in an oven that has fallen from high pizza heat to around 600ºF, with a live fire.

Quarter or halve the pizza, then top with crème fraiche and powdered sugar. Then top with fresh fruit.

It’s almost like a bread pudding below the fruit and cream. The fruit isn’t cooked, and stays fresh.

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