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🍕 Sweet Strawberry Pizza with Marzipan and Pistachio Pesto

1680 kcal · 30 min · 4 servings

Ingredients

• 1 cube fresh yeast (approx. 42 g)
• 240 ml lukewarm milk
• 600 g flour
• 1 pinch salt
• 120 g butter
• 100 g sugar
• 1 packet vanilla sugar
• 2 eggs
• flour (for the work surface)
• 250 g marzipan dough
• 3 egg whites
• 4 tbsp almond liqueur
• 600 g fresh, ripe strawberries
• 2 tbsp lemon juice
• 125 g jam sugar (2:1)
• butter (for the baking sheets)
• 1 bunch mint
• 4 tbsp shelled pistachios
• 2 packets vanilla sugar
• 4 tbsp lemon juice

Instructions

1. 1. Dissolve the yeast in the lukewarm milk.
2. 2. Mix the flour with the salt and place the mixture in a bowl.
3. 3. Make a well in the center of the flour mixture.
4. 4. Pour the yeast milk into the well.
5. 5. Cover the yeast milk with a little flour from the edges.
6. 6. Let the mixture rise for 15 minutes.
7. 7. Add the butter, sugar, vanilla sugar, and eggs.
8. 8. Knead everything into a smooth dough.
9. 9. If the dough is too wet, add a little more flour.
10. 10. If the dough is too dry, work in a little lukewarm milk.
11. 11. Knead the dough on a floured work surface for about 10 minutes.
12. 12. Place the dough back into the bowl.
13. 13. Let the dough rise, covered, in a warm place for another 45 minutes.
14. 14. Preheat the oven to 200°C top and bottom heat.
15. 15. Knead the marzipan with the egg white and the liqueur.
16. 16. Wash and hull the strawberries.
17. 17. Halve or quarter half of the strawberries lengthwise.
18. 18. Puree the remaining strawberries finely with the lemon juice.
19. 19. Mix the strawberry puree with the jam sugar.
20. 20. Bring the mixture to a boil in a pot.
21. 21. Let the mixture boil vigorously for 4 minutes.
22. 22. Pour the mixture into a container and let it cool down.
23. 23. Divide the dough into 4 equal portions.
24. 24. Roll out the portions on a floured work surface to the size of the pizza trays.
25. 25. Line the buttered trays with the dough.
26. 26. Spread the strawberry jam over the dough.
27. 27. Dollop the marzipan onto the jam.
28. 28. Bake the pizzas in the preheated oven for about 20 minutes.
29. 29. Wash the mint and shake it dry.
30. 30. Pluck the mint leaves from the stems.
31. 31. Lightly toast the pistachios in a pan without fat.
32. 32. Remove the pan from the heat and let the pistachios cool down.
33. 33. Puree the cooled pistachios with the mint, vanilla sugar, and lemon juice.
34. 34. Remove the fully baked pizzas from the oven.
35. 35. Let the pizzas cool down slightly.
36. 36. Release the pizzas from the trays.
37. 37. Top the pizzas with the strawberry pieces.
38. 38. Drizzle the pistachio pesto over the pizzas.
39. 39. Dust the pizzas with powdered sugar.
40. 40. Garnish the pizzas with mint leaves and serve.

Nutrition per serving

• kcal: 1680
• Protein: 43 g · Fett/Fat: 67 g · Carbs: 219 g