* I used chopped, dark choc chips for the top and next time I will definitely follow the recipe and use a grater to shave curls off a dark chocolate bar for the top. It comes out much nicer
For the shortbread crust:
2 cups flour
3/4 cup chopped pecans
2 Tbsp cornstarch
1 tsp cinnamon
1/2 tsp salt
1 cup butter, softened ( use real butter, not margarine)
1/2 cup packed brown sugar
For the topping:
1/2 cup strawberry preserves
1/4 cup orange juice or orange liqueur
1 lb fresh strawberries, sliced
8 oz Marscapone cheese
1/2 cup powdered sugar
1 tsp vanilla
Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.
Whisk together flour, pecans, cornstarch, cinnamon and salt in a small bowl. Set aside.
Using a hand mixer on med speed, cream butter and brown sugar until light and fluffy (about 5 min)
Add half the flour mixture to the creamed mixture; beat on low until ingredients are combined.
Add remaining flour and beat ONLY until flour is incoorporated into the dough.
Turn dough onto prepared cookie sheet. Pat dough evenly into an 11 inch wide circle.
Bake shortbread crust until edges are firm and beginning to brown, 20-25 min.
Cool shortbread on a rack till thoroughly cooled.
Puree preserves and liqueur in a blender.
Bring preserve mixture to a boil in a pot over high heat and cook for 1 min.
Transfer preserve mixture to a bowl and refrigerate until cool.
Combine cooked preserves with sliced strawberries.
Using a hand mixer, on med speed, cream marscapone, powdered sugar and vanilla for the topping just until it is light and fluffy (1 min). (avoid overbeating as it can seperate)
To assemble pizza: Spread marscapone mixture evenly onto crust with a spatula. Arrange glazed strawberries (without the extra juice) onto the marscapone layer. Completely cover the top with berries.
Use a vegetable peeler to shave curls of dark chocolate over top of the pizza.
Slice and serve