Strawberry & Mascarpone ‘Crumble’ Pizza

Recipe by Joe Boiling
Oven temp. 450 ℃
  • For the crumble topping;
  • 125g Diced Unsalted Butter
  • 125g Demerara Sugar
  • 125g Plain Flour
  • 125g Ground Almonds
  • 1 Vanilla Pod, split and seeds scraped out
  • Zest of 1 small orange
  • For the poached strawberries;
  • 300g Strawberries
  • 50g Caster Sugar
  • 50ml Water
  • 1/3 of a Cinnamon Stick
  • For the Pizza;
  • 4 x Pizza Dough Balls
  • 500g Mascarpone
  • 300g Strawberries, quartered
  • Pizza for dessert?! It may sound odd, but you’ll have to trust us – this is delicious! Make the crumble a few days before – the recipe will make a lot, but it’ll keep in a sealed container for 3 months.

    To make the crumble topping, rub all the crumble ingredients together until a breadcrumb consistency is achieved, lay out on a lined baking tray and bake at 170 degrees for 25-35 minutes, breaking up with a wooden spoon regularly.

    Fire Roccbox up to cook the pizzas. As it’s coming up to cooking temperature, combine the sugar, water and cinnamon in a cast iron pan and pop it into Roccbox.

    Once the sugar has dissolved, add the 300g of strawberries and return to Roccbox for a further minute or two, or until the strawberries begin to soften. Set to one side.

    Open the dough balls into pizza skins and divide the mascarpone between the four bases. Divide the raw, quartered strawberries, and the poached strawberries between the pizzas, drizzling over a bit of the poaching syrup as well.

    Cook the pizzas under Roccboxes rolling flame and generously top with the crumble topping as soon as the pizza comes out of Roccbox. Finish with a sprinkling of chopped mint.

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