Pizza Gypsy Lemon Drop Pizza

Here's a great dessert pizza recipe featured at this year's Expo by The Pizza Gypsy.

Pizza Gypsy Lemon Drop Pizza

This recipe is reminiscent of a "lemon square" dessert. It's both sweet and tart.

Ingredients:

8 oz. dough ball
Mascarpone cheese - room temperature
2-3 whole lemons, completely zested of all rind, then sliced extremely thin
2 TBLS sweet butter
Approx 1.5-2 heaping cups of confectioners' sugar

Steps:

Prepare your dough ball into a 12"-14" pie.
Spread a thin layer of mascarpone cheese across the entire pie, leaving a thin edge of the pie exposed at the outer circumference (just like you make a traditional pie). You don't need much cheese; you're simply using it as a binding agent for the lemons.
Now layer your thinly sliced lemons. Starting at the center of the pie and, building outward, create a spiral and cover the mascarpone cheese. You'll likely need 2.5 lemons to cover the pie.
Cook your pie in your screaming hot oven. It should take 90-120 seconds.
Now brush a thin layer of butter onto the pie, covering all of the lemons.
Now for the insanity: Using a flour sifter, gently sift confectioners' sugar throughout the surface of the pie. Cover it with a good amount. Don't be shy, but don't "dump it on." Completely cover with a single layer, then wait. You'll notice that the sugar will appear to "melt." It will look like a liquid. That's good. Now repeat the process of covering the pie with another layer. Repeat this process - it will take at least 4 layers (perhaps more) - until the sugar no longer liquefies, but instead starts looking like powder.
You're done. Slice and serve. Enjoy!

Variations:
One could add pickled ginger and/or thinly julienned fresh mint.

Source:
The Pizza Gypsy of Santa Cruz, Calif.: Home Page

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