For the crust:
- 1/2 cup of unsalted butter, at room temperature
- 3/4 cup of granulated sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 and 1/2 cups of all-purpose unbleached flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 and 1/2 teaspoons of cornstarch
In a large mixing bowl, beat (or stir vigorously) the butter till fluffy. Stir in the sugar and beat or stir again, until creamy. Add the egg and the vanilla and beat or stir again, until creamy and all the ingredients are mixed together (any clumps of butter need to be incorporated into the batter).
In a small mixing bowl, combine the flour, baking powder, baking soda, salt, and corn starch. Gradually add the dry ingredients to the wet ones, carefully beating/stirring until the batter is all combined to form a dough. Cover with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
Preheat your oven to 350 degrees Fahrenheit. After the dough has chilled, spread it out gently with your fingers onto a lightly greased 12-inch pizza pan. If you don’t have one (like me), you can use a regular cookie sheet, and just shape the dough into a circle on that. Press it gently down so it is evenly distributed. Bake in your 350 degree oven for about 18-20 minutes, or till the crust is just lightly browned. You don’t want to over-bake it. Remove the crust from the oven and allow it to cool completely before continuing. (Your can work on your frosting and chopping the fruit while the dough is chilling and also while the crust is cooling.)
The recipe for the crust is adapted from Sally’s Baking Addiction.
For the frosting:
- 4 ounces of cream cheese, softened (low-fat versions do not work well for this frosting)
- 1 tablespoon of butter, at room temperature
- 1 and 1/2 cups of confectioner’s sugar
- 1-3 teaspoons of lime juice, depending on your preference, and depending on the desired thickness of the frosting
- 1 teaspoon of lime zest
If you are using an electric mixer, combine all the ingredients in a large bowl and beat until all is smooth and fluffy, adding the lime juice as needed.
If you are using a hand mixer (I love using a hand mixer), cream the cream cheese and butter together first. It makes is much easier if the cream cheese and butter are very soft. Add the confectioner’s sugar 1/2 cup at a time, mixing after each addition. Finally, beat in the lime zest and lime juice as desired, till the frosting is light and fluffy. If it’s too watery, add more sugar. If it’s too thick, add more lime juice till it’s the texture you like.
The recipe for this frosting is adapted from Food52 via Two Red Bowls.
For the strawberries and mint:
- 1 pound of fresh strawberries, washed and sliced
- a handful of fresh mint leaves, washed and finely chopped
When the crust is baked and cooled and the frosting is made, spread the frosting evenly over the crust, leaving a small rim around the pizza that is unfrosted. Place the chopped strawberries and mint all over the top of the pizza, as much or as little of the toppings as you like. Slice and serve. Enjoy!
Leftovers will keep in the refrigerator for up to 3 days.
To plan ahead, you can make the crust and frosting a day in advance. Just cover the crust with plastic wrap and store the frosting in the refrigerator. Chop the fruit and assemble the pizza the next day.