Sweet Strawberry Pizza with Marzipan and Pistachio Pesto

Ingredients

• 1 cube fresh yeast (ca. 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 base
• 3 egg whites
• 4 Tbsp almond liqueur
• 600 g fresh ripe strawberries
• 2 tbsp lemon juice
• 125 g gelatin sugar (2:1)
• butter (for the pans)
• 1 bunch mint
• 4 tbsp shelled pistachios
• 2 packets vanilla sugar
• 4 tbsp Lemon juice

Instructions

1. 1.

   Dissolve the yeast in lukewarm milk. Mix flour with salt, place in a bowl, make a well in the center, pour in the yeast mixture, cover edges with a little flour and let rise for 15 minutes. Add butter, sugar, vanilla sugar and eggs, knead into a smooth dough. If too wet add more flour; if too dry fold in some lukewarm milk. Knead on floured surface for about 10 minutes, return to bowl, cover and let rise another 45 minutes in a warm place.

2. 2.

   Preheat oven to 200°C (400°F) with upper and lower heat.

3. 3.

   Knead marzipan with egg whites and liqueur.

4. 4.

   Wash, trim strawberries; halve or quarter half the lengthwise, puree remaining with lemon juice. Mix strawberry puree with gelatin sugar, bring to boil in a pot, simmer for 4 minutes, pour into a container and cool.

5. 5.

   Divide dough into four equal portions, roll out on floured surface to pizza pan size, line buttered pans with dough.

6. 6.

   Spread strawberry jam, dot marzipan across top, bake in preheated oven for about 20 minutes.

7. 7.

   Meanwhile wash mint, shake dry, pluck leaves from stems. Lightly toast pistachios in a skillet without oil, remove from heat, cool, then blend with mint, vanilla sugar and lemon juice.

8. 8.

   Remove baked pizzas from oven, let cool slightly, lift from pans, top with strawberry slices, drizzle pesto, dust with powdered sugar, garnish with mint leaves and serve.