Fresh Berry Pizza Tart

1 pizza dough ball

Vanilla sugar (to taste – I use Penzey’s)

8 oz marscarpone cheese

1 tablespoon heavy cream

½ vanilla bean

1 ½ tablespoon freshly squeezed lemon juice (½ lemon)

2 tablespoons sugar

Fruit Compote -

2 tablespoons unsalted butter

2/3  cup fresh blueberries

½ cup fresh blackberries

1/3 cup fresh raspberries

¼ cup strawberry jam

½ cup sugar

Preheat oven and pizza stone for one hour at 500 F.

For the compote, melt the butter in a medium sauce pan over medium heat. Add the berries, jam and sugar and stir until warmed through. Reduce the heat to low, and simmer until the berries burst, or about 5 minutes. Set aside to cool.

Slice the vanilla bean lengthwise and scrape the seeds from the inside. In a mixing bowl, combine the marscarpone, cream, vanilla seeds, lemon juice, and sugar. Set aside.

Roll out the pizza dough and brush with melted butter. Sprinkle a light coat of vanilla sugar on the dough, and place on the pre-heated stone and bake for 5 - 7 minutes, or until dough starts to crisp. Remove from the oven and spread the cheese mixture evenly on the warm crust. Drop spoonfuls of the compote on the dough (you will use about ¼ of the compote, reserving the rest for ice cream, smoothies, or other frozen treats). Place the pizza back on the stones for about 3 to 5 minutes, or until cheese and compote starts to bubble. Let rest for 3 to 5 minutes and serve as is, or with a scoop of vanilla ice cream.