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Very berry pizza

Servings:
Serves 2 to 4 Servings
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Ingredients

  • 1 cup ricotta cheese
  • 1/2 teaspoon vanilla extract
  • 5 tablespoon sugar
  • 2 tablespoon finely chopped crystallized ginger
  • 2 tablespoon all-purpose flour, for kneading the dough
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon ball prepared pizza dough, at room temperature
  • 1/4 cup uncooked grits or polenta, for rolling the dough
  • 2 tablespoon 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

Preparation

Baking Directions:

Combine the ricotta, vanilla, 2 tablespoons of the sugar, the ginger, and the 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 for gas or 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 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.

Tips:

Drink this: Buy a few extra raspberries and make your own raspberry lemonade.

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