Recipe, photo, and video by Judy Doherty
Makes 1 pizza
- Handmade pie dough for a single-crust pie (see recipe below)
- ½ cup lemon curd
- 1 cup halved strawberries
- ½ cup raspberries
- ½ cup blackberries
- 2–4 tablespoons raspberry jam
- Sprig of mint
- Dusting of confectioner’s sugar
- Whipped cream for garnish
Preheat oven to 350°F. Cover a sheet pan or pizza pan with parchment.
Roll out the pie dough and place on the parchment-lined pan. Bake the crust until golden brown, about 20–25 minutes. Remove from the oven and allow to cool.
Spread the cooled crust with lemon curd. Top with strawberry halves and fill in the negative spaces with raspberries and blackberries.
Heat the raspberry jam in the microwave or on the stovetop, then brush the top of the pizza with the jam, covering most of the berries. Garnish with fresh mint leaves. Sprinkle the edges with confectioner’s sugar. Serve immediately or refrigerate until ready to serve. Offer freshly whipped cream on the side.
Handmade Pie Dough
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons sugar
- 2 sticks unsalted butter
- 6 tablespoons of ice water (approximately)
Mix half the flour with all of the salt, sugar, and butter to form a paste. Then add the rest of the flour and the ice water, stirring gently until it comes together in a ball. Chill until ready to roll out.
Click here for Judy’s video on making pie crust.