photo courtesy of Christopher Hirsheimer
Ribs, chicken, hot dogs and hamburgers are probably what you think of when you hear the word “grilling.” These days not only is grilling popular, but people are finding whole new categories of things to grill–like pizza! There are several pizza grilling book out at the moment and they even include desserts.
Check out this luscious berry pizza from Pizza on the Grill by Elizabeth Karmel and Bob Blumer. It’s a great end to a casual dinner party on the patio.
Very Berry Pizza
1 cup ricotta cheese
1/2 teaspoon vanilla extract
5 tablespoons sugar
2 tablespoons finely chopped crystallized ginger
Zest of ½ lemon, finely grated with a micro plane or zester
2 tablespoons all-purpose flour, for kneading the dough
3⁄4 teaspoon ground cinnamon
1 ball prepared pizza dough, at room temperature
1/4 cup uncooked grits or polenta, for rolling the dough
2 tablespoons vegetable oil (such as canola) or nut oil (such as walnut)
1/2 pint fresh blueberries, picked over
1/2 pint fresh raspberries, picked over
1/4 cup honey
Combine the ricotta, vanilla, 2 tablespoons of the sugar, the ginger, and lemon zest in a medium bowl. Reserve for topping.
Sprinkle the work surface with the flour. Mix the remaining 3 tablespoons sugar with the cinnamon and knead it into the dough. Set aside until ready to make pizza.
Preheat the grill, roll out and shape the dough, and grill the first side of the crust per the master instructions on page 10 for gas or page 12 for charcoal. Use tongs to turn the crust over. Continue grilling until the bottom crust is well browned. (Since you’re not melting cheese or warming toppings, you don’t need to switch to indirect heat.)
Remove from the grill and immediately spread it evenly with the ricotta mixture. Let your inner artist dictate how you arrange the berries over the top. Finish with a generous drizzle of honey. Slice and serve immediately.
——-Amy Sherman
Technorati Tags: pizza, grill, berry, dessert
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