Thursday, October 7, 2010

Margherita: A Pomegranate, Mascarpone & Mint Dessert Pizza

This post is merely the recipe corollary to my Project Food Blog dinner party, Desserts in Disguise. Check out the main entry for more on the flavor profile & other delicious desserts.

My favorite kind of pizza is pineapple and pepperoni. There's just something about the combination of sweet, tangy and salty when paired with cheesy goodness. However, I'm a smart woman--I hold two degrees from top notch schools and a license to practice law--so I understand that some of you are currently scrunching your nose in disgust at my choice. It's okay. Because of my former (and still sometimes present) status as a picky eater extraordinaire, I'll try not to scrunch my nose at you for doing the same at me. I'll try, but I may not succeed.

As an ode to my caring and understanding side (cue maniacal laughter from my mother), when serving foods to others, I try to consider their dislikes and dietary restrictions. Not only did I do that by making non-garlic truffles just-in-case for my dinner party, I also left espresso beans out of my brother's crème brûlée 'cause he's weird and doesn't like coffee. And even though I desperately wanted to add a salty element to these pizzas to replicate the flavors I prefer, I refrained from doing so and stuck to the hard-to-beat deliciousness created when sweet and tangy meet cheesy.

I'd also like to thank the people at POM Wonderful* for sending me a case of pomegranate juice, which inspired the flavors and my choice to model the pizza's visual after the more traditional pizza margherita. Reducing the juice creates the most wonderfully tart and flavorful syrup good for all sorts of desserts and drinks. I've got a cup of it waiting for me in the fridge.

Pomegranate Sauce

1 cup 100% pomegranate juice
2 Tbsp. sugar
1 tsp. cornstarch (optional)

Place juice and sugar in a sauce pan and bring to a boil. Reduce heat and allow to simmer until reduced to 1/3 cup with a syrupy consistency, about 45 minutes. If you're having trouble getting it to thicken up as much as you'd like, mix the cornstarch with a tablespoon of water, add to liquid, bring to a boil for 1 minute, and stir frequently. Allow to cool.

Sauce will hold up for about 2 weeks in refrigerator.


Whip 1/4 cup powdered sugar with 6 oz mascarpone cheese.

Pizza Dough

3/4 cups water
1/2 tsp. yeast
2 cups all-purpose flour
1/2 tsp salt

egg wash (1 egg + 1 Tbsp. water)
granulated sugar

Dissolve yeast in water. Mix salt into flour. Mix together and knead until smooth and slightly tacky. Place in oiled bowl and cover. Let rise for 1-2 hours until doubled. Preheat oven to 450.

To shape pizza, split dough in half and form each into a ball. On parchment paper, flatten ball into a circle. Beginning in the middle, use heel of hand or fingers to push out from the middle to the sides, turning dough bit-by-bit as you go. Dough will stick to parchment, which is fine and will help you stretch it out. Continue this until dough is 10" wide with a slightly thicker crust on edges. Repeat with other half.

Brush the entirety of the pizza dough with the egg wash and then sprinkle with sugar. Bake on baking sheet with parchment for 12-15 minutes, until golden brown.

You can bake these a few hours ahead and keep in tinfoil in a warm oven, or bake them for 8 minutes and finish them off right before serving.


You will need 1/4 cup finely chopped mint leaves.

When pizza crusts are removed from the oven, spread with mascarpone. It will start to melt and separate, and that's okay. Just glob a bunch on. Using a spoon, drizzle pomegranate sauce over the cheese--it's a very strong flavor, so when I mean drizzle, I mean drizzle and don't glob it on. Sprinkle with mint leaves, cut into slices and serve.

*Per FTC guidelines, I have to tell you that they sent me some delicious juice for free. My opinion, however, is my own, and my guests really were looking for more of this sauce as the evening continued on.


A Thought For Food said...

This makes me so happy! It sounds absolutely delicious and IT LOOKS LIKE REAL PIZZA! Great post, my friend!

Isabelle said...

Best. Pizza. EVER.
That is all.

Kim said...

Anyone who doesn't like coffee IS weird in my book. Period. I have a few friends who don't like coffee. I've forgiven them for such an egregious lapse in judgment but still, they're just...odd.

Angie's Recipes said...

olala...these pizzas look fantastic!

Tanantha @ I Just Love My Apron said...

I love this! It sounds so tasty and it looks vibrant. Mascarpone and pomegranate sound like a good marriage to me, and on a "dessert" pizza sold me!

The Cuisinerd said...

I'm seriously baffled by the the Dessert Pizza - way to go outside of the box! I think this is going to be added to my try it list.

Anna said...

Yummmm, I love sweet pizzas, yours looks amazing.

Monet said...

You know I've been waiting for this...thank goodness I didn't have to wait too long! I have a few jars of POM in my fridge that will be making there way onto a pizza crust this weekend. Thanks for sharing. You have my vote!

michelle @ The Domestic Mama and The Village Cook said...

I love this. Yum yum yum. Thank you!

fortheloveofyum said...

I love the colors in this dessert pizza, ruby and jewel-toned, gorgeous!

hehe, I know what you mean about accommodating others, I'm not picky at all so I hate to think that so and so doesn't like this or that.

Evan @swEEts said...

So siked you posted this recipe!! Looks delicious!

themanhattanfoodproject said...

I have to say that I was a little skeptical about this dinner as someone who likes but doesn't love sweets, but hot damn, I want to make that pizza. The mascarpone got you my vote.

Joudie's Mood Food said...

Pomegranate, mascarpone and mint on a pizza.... hmmmmmm. YUUUUMMMM! Whata lovely lovley post. Who would have thought! Sounds fab!

The Food Apprecianado said...

That looks pretty intriguing. I love pizza dough and all the ingredients, so I may just try to whip one up! Creative!

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