This elegant strawberry dessert pizza has a chocolate chip shortbread crust, topped with sweetened marcapone cheese and glazed strawberries.
If the thought of making a cheesecake on Valentine’s Day for your beloved intimidates you, then this recipe has all the pizzazz without all the work. You can even simplify the recipe a step further and use refrigerated cookie dough for the crust rather than making your own from scratch. I promise I won’t tell and no one will be the wiser.
This “pizza” is basically a big giant chocolate chip cookie smothered with sweetened mascarpone cheese and glazed, fresh strawberries. I can think of nothing better to smother a giant cookie with.
A word of caution, make sure your beloved doesn’t have any nut allergies before serving this. I almost killed my neighbor on Saturday night. Okay, that is an exaggeration. I didn’t almost kill her. But I completely forgot she told me she was allergic to nuts and I served her up a big ol’ piece in the middle of our dominoes game. Luckily, she figured it out after the first bite. Crisis averted. However, do double check or leave the nuts out altogether. I would much rather you spend Valentine’s Day in each other’s arms than sitting by their side in the emergency room.
For the crust:
- 2 cups all-purpose flour
- 1/4 cup chopped pecans
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 sticks unsalted butter softened
- 1/2 cup packed brown sugar
For the topping:
- 1/2 cup strawberry preserves
- 1/4 cup orange juice
- 1 pound sliced fresh strawberries
- 8 ounces marscapone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Spray a 10" x 2" tart pan or cookie sheet with cooking spray.
Whisk together flour, pecans, chocolate chips, cornstarch, cinnamon, and salt in a medium mixing bowl. Set aside.
In a large mixing bowl, cream butter and brown sugar until mixture is fluffy, about five minutes. If using a stand mixer, use the whisk attachment to cream butter and brown sugar, then switch to the paddle attachment.
Add half of the flour and beat on low until flour is combined. Mix in remaining flour and continue to stir until incorporated.
Spread dough evenly on the bottom and up the sides if using a tart pan or pat into an 11-inch wide circle on a cookie sheet.
Bake for 20-25 minutes, until the edges begin to turn brown and the center starts to feel firm. Allow to cool completely before applying the toppings.
Whisk together preserves and orange juice. Bring to a boil in a small pot over medium high heat. Boil one minute until glaze begins to thicken. Remove from heat and allow to cool.
Mix together marscapone, powdered sugar, and vanilla until fluffy, about 1 minute. Do not over mix or the spread will separate.
Spread marscapone mixture over the cooled cookie crust.
Add sliced strawberries to glaze and stir to combine. Spread glazed strawberries over marscapone.
Allow to refrigerate for 1 hour.