Strawberry Pizza Recipe

Preheat and combine dry ingredients

Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the flour, 2 tbsp sugar, baking powder, and salt until evenly combined.

Cut in butter

Add the cold cubed butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Add yogurt and form dough

Add the Greek yogurt (or sour cream) and 1/2 tsp vanilla. Stir until a soft dough forms. If dough seems too dry, add 1 tsp water at a time until it holds together. Do not overwork.

Shape and bake crust

Press the dough into a 9-10 inch ovenproof pizza pan or rimmed baking sheet into an even round about 1/4–1/3 inch thick. Bake for 14–18 minutes or until the edges are golden and the center is set. Remove from oven and let cool on a rack while preparing toppings.

Macreate strawberries

Place the sliced strawberries in a bowl with 2 tbsp sugar and 1 tbsp lime juice. Toss gently and let macerate for 10 minutes to release juices.

Thicken the juices

In a small cup, mix the cornstarch with 1 tsp water to make a slurry. Pour the slurry into the strawberries and gently toss. If you prefer a slightly saucier topping, transfer strawberries and their juices to a small saucepan and warm over medium-low heat for 1–2 minutes until the mixture thickens slightly; cool to room temperature before using.

Make the glaze

In a small bowl, whisk together the powdered sugar, Elske tonic syrup, lime zest, and 1 tsp lime juice until smooth. Adjust thickness with additional powdered sugar (to thicken) or a few drops of tonic syrup (to thin). The glaze should be pourable but slightly thick so it holds on the fruit.

Prepare the creamy base

In a small bowl, beat the mascarpone (or cream cheese) with the heavy cream and 1/4 tsp vanilla until smooth and spreadable. Taste and add a pinch of sugar if desired.

Spread base on crust

When the crust has cooled to warm/room temp, spread the mascarpone mixture evenly over the crust, leaving a small border like a pizza crust.

Arrange strawberries

Spoon or arrange the macerated strawberries over the creamy layer, distributing both fruit and some thickened juices evenly. Reserve a few attractive slices for the very top if you like.

Drizzle glaze and optional gin

Drizzle the tonic-lime glaze over the strawberries in a thin, even layer. If using the optional gin for a grown-up aroma, very lightly brush or spray the gin (about 1 tsp total across the pizza) over the surface—do this sparingly and only for adult consumption.

Garnish and rest

Garnish with lime zest and fresh mint leaves. Let the assembled strawberry pizza rest 10–15 minutes so flavors meld, or chill briefly (15–20 minutes) if you want a firmer set.

Slice and serve

Slice like a pizza into 8 slices and serve. Leftovers (covered) keep 1–2 days refrigerated; bring to room temperature before serving if chilled.