Blueberry Lemon Pizza in a Brioche Crust

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2021. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Slice of Blueberry Lemon PizzaBlueberry Lemon Pizza is fantastic for breakfast, brunch, or anytime of the day including dessert.  You can’t miss with a brioche crust, blueberries, lemon and mascarpone cheese.  If mascarpone isn’t your first choice, cream cheese can be substituted.

This very accommodating crust can be made, baked, and frozen or the crust can be shaped in the pan, frozen and baked off when you need it.   The blueberries can be made and refrigerated days ahead.  There is also a reduced balsamic drizzle that can be reduced days ahead.  It listed as optional but I encourage you to drizzle it on as it makes a world of difference when you taste it.  If in doubt, just drizzle it on a small piec

Since the crust is the only part that needs to be baked, this is a really easy treat for those that love Danish or fruited coffeecakes.

I found that the mascarpone filling in the Blueberry Lemon Pizza was very flat so I added a bit of salt which brought the flavor up.

Brioche Pizza Crust

1/2 teaspoon instant yeast
1 tablespoon warm water (105 to 115 degrees)
Pinch of sugar
1 cup + 2 tablespoons bread flour (155 grams or 5 1/4 ounces)
1 3/4 teaspoons sugar
1/4 teaspoon salt
6 tablespoons butter* (85 grams or 3 ounces)
1 egg, room temperature
1 egg yolk
2 tablespoons light cream or half and half, room temperature

*The butter has to be refrigerator cold for the processor method.

It should be softened for the mixer method

You will need a 12” pizza pan for the finished pizza.

In a small bowl, place 2 tablespoons of flour from the measured flour above, the yeast and a pinch of sugar.  Stir in 1 tablespoons of warm water. Cover with film and allow to double in bulk – about 15 to 20 minutes.

Processor Method

In a food processor fitted with the steel blade, place the remaining flour, salt and sugar.

Process 5 seconds to mix.

Cut the cold butter into small pieces and place in a circle over the dry ingredients.

Place the butter, in a circle over the flour mixture.

Process until the butter is indistinguishable in the mixture, about 20 seconds.

Scrape down and process 20 seconds more.  Place the eggs in a circle over the dry ingredients, pour the cream over the eggs, and add the sponge, also in a circle.

Process approximately 25 seconds until the ball which initially forms breaks down into a creamy, evenly dispersed batter in the processor bowl.  Do not stop processing until this batter is formed, as the motor may stall when you try to restart it.

For an easy way to clean the blade place it back in the processor and pulse it several times.  The centrifugal force will throw most of the dough off.

The batter will be very sticky and that is as it should be.  Remove it from the processor bowl and place in a sprayed bowl.  The batter has very little elasticity and is easily managed with a large plastic bowl scraper.

Cover securely with plastic wrap directly on top of the batter and cover with a towel.  Let rise at room temperature 2 1/2 to 3 hours, longer if the room is cool until doubled in bulk.  Stir down with a spoon, re-cover with plastic wrap and refrigerate overnight.  The dough may or may not rise again in the refrigerator.  It doesn’t make a difference. 

Mixer Method

If you use the mixer method, a stand mixer should be used.  A hand mixer doesn’t have the power to mix the dough.

All the ingredients are the same.  The butter should be softened for this method.

Place the flour, sugar and salt in the mixer bowl.After the sponge is ready, add it in 3 or 4 pieces to the dry ingredients.

Add the eggs and half and half.Mix with the dough hook to bring the dough together.
Then mix for 3 minutes to knead the dough

Switch to the paddle and add the butter 1 to 2 tablespoons at a time.  Mix until each addition has been mixed into the dough.
Scrape the bowl often to get all of the butter incorporated.  Continue until all of the butter has been used.

Place the dough in a container that has been sprayed and let it rise until doubled.  Stir down and refrigerate for up to 3 days.

Brioche Pizza Shell

Brioche Dough above

Preheat the oven to 400 degrees.  Adjust the oven rack to the lowest position.  Spray a 12 inch pizza pans or grease lightly.

Lightly flour the surface and roll the dough into a 14 inch circle.

Place the dough in the pan with the excess dough overhanging the rim of the pan.

Turn the excess dough under all the way around so the finished crust comes to the top edge of the pan.

Refrigerate or freeze for a few minutes until firm if it has warmed up.  Do not let the crust rise before it goes into the oven.

Place in the oven and bake for 10 to 12 minutes until the top is golden browned.  It may have puffed up and if it does, flatten it at this point.

Cover loosely with foil and continue baking until the bottom is also golden brown.

If you are not going to immediately finish the pizza and bake it, slide the crust onto a rack so it doesn’t condensate on the bottom.  Use when completely cooled or wrap on the pan and freeze up to 3 months.

 Blueberry Sauce for the Blueberry Lemon Pizza

Go here for how to photos.

1/3 cup sugar (60 grams or 2 ounces)
2 teaspoons cornstarch
2 tablespoons water
1 tablespoon lemon juice
1 1/2 cups fresh or frozen blueberries (340 grams or 12 ounces)

Combine the sugar and cornstarch; stir in the water and lemon juice and mix well.  Add the blueberries.  Cook over medium heat, stirring constantly, until mixture comes to a boil.  Continue cooking and stirring until thickened, about 1 minutes.

Transfer to bowl, cover with plastic wrap and cool.

This can be made a week ahead and stored in the refrigerator.  Bring to room temperature to use.

Balsamic Drizzle, optional

1/3 cup balsamic
1 tablespoon sugar

Bring to a boil and reduce by 1/2.  Store at room temperature if using in the next few days. Or refrigerate if storing longer.

Mascarpone Filling for the Blueberry Lemon PizzaFilling ingredients for the Blueberry Lemon Pizza

This is the only part to make at the time of assembly.

8 ounces mascarpone or cream cheese* (225 grams)
1/4 cup powdered sugar
1 teaspoon vanilla
Zest of 1 large lemon
1/8 teaspoon salt
1 tablespoons cream

*The mascarpone should be used from the refrigerator.  The cream cheese needs to soften a bit.

Place all in the bowl of a mixer and beat until smooth, scraping often

Assembly

Brioche Crust
Mascarpone filling
Blueberry Topping, room temperature (microwave briefly from refrigerator)
Balsamic Drizzle, optional
Lemon Slices

Spread the mascarpone filling over the crust. Mascarpone filling on Blueberry Lemon Pizza
Top with the Blueberries.  Drizzle with the balsamic reduction.  Slice the lemons about a scant quarter inch.  Cut from one edge to the middle.  Twist and lay on top of the Blueberry Lemon  Pizza.Finished Blueberry Lemon Pizza

Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
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8 thoughts on “Blueberry Lemon Pizza in a Brioche Crust

  1. Mary

    Ahah! I made too much frangipani the other day, and have left-over berries as well, and was wondering what to do with them. Your brioche crust and my left-overs should make for an excellent dessert. Thanks so much, Helen – you’ve knocked it out the park yet again :)

  2. CelloChick

    In the mise-en-place mascarpone filling photo above, it looks as if icing sugar is being used. The recipe instructions merely indicate sugar. Could you clarify?

  3. Lynette Pruett

    Oh, my, this looks wonderful! It hits all the right spots in the summer dessert category, and I like the idea of making it for a brunch, too! Will be making it soon. Thanks, Helen.
    One question: if there is more than will be consumed when first served, is there any way to hold it over for a later serving? With the cornstarch in the filling, freezing won’t be an option, and I can imagine that the mascarpone filling would soften the crust unacceptably if refrigerated. Maybe I’ll just have to make the crust, divide in half, freeze one shell, and finish them one at a time! Any other ideas?

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