Mini Strawberry Mascarpone Tarts with Balsamic Vinegar

1 – 13.8 oz. Refrigerated Pizza Crust
1/2 C. sugar, plus 1 tablespoon
1 pint strawberries, hulled and diced
1-8 oz. container “tiramisu” flavored mascarpone cheese (you can use plain if tiramisu flavor is unavailable)
Pinetop/Gilbert’s Traditional Balsamic Vinegar “Mamma” Balsamic Vinegar or Strawberry Balsamic
To Purchase the Balsamics -CLICK HERE!

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Adding 1/4 cup of the sugar to the dough and roll out onto surface into a flat disk about 1/2″ thick. Sprinkle remaining 1/4 cup of the sugar evenly over the top of the dough and press it a few times to adhere.
Roll the dough to a 1/8″ thickness, turning and flipping to incorporate sugar and to keep it from sticking to surface.

With a 3″ round cutter, cut out 12 dough rounds and arrange them on the lined baking sheet.
Bake until crisp and golden, about 20 minutes. Remove from oven and allow to cool on the pan.

Put diced strawberries in a small bowl and add the remaining 1 tablespoon of sugar and let stand until juicy, about 15 minutes.

To assemble the tarts, spread about 2 teaspoons mascarpone on each crisp dough round.
Using a spoon to drain liquid, put approximately 1 tablespoon of diced strawberries on top of each “frosted” crisp.
Drizzle a little Balsamic over the strawberries. Serve immediately and enjoy!

Any leftover strawberries and balsamic are great to put over ice cream!

Adapted from a Food Network Recipe by Claire Robinson, 2009