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Photo credit: Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More

by eliZAbeTh kArmel




INGrEDIENtS Serves 2 - 4 1 cup ricotta cheese 1/2 teaspoon vanilla extract 2 tablespoons granulated sugar 2 tablespoons crystallized ginger, finely chopped grated zest of half lemon 1/4 cup uncooked grits or polenta (for rolling dough)

1 4-inch ball of prepared pizza dough, at room temperature

2 tablespoons vegetable oil, such as canola, or a nut oil such as walnut

1/2 pint blueberries, washed and dried 1/2 pint raspberries, washed and dried 1/2 pint strawberries, washed, dried, hulled, and sliced 1/4 cup of your favorite honey

Variation: add store-bought or home-made passion fruit puree to the ricotta cheese mixture


Gas grill: preheat to high Charcoal grill: build fire

  • 1.

    For the base: mix ricotta cheese with vanilla, sugar, ginger, and lemon zest. reserve for topping.

  • 2.

    sprinkle work surface with grits or polenta. Place dough directly in the middle of the work surface. gently roll or stretch out dough into a 12-inch rectangle or circle, about 1/4-inch thick. brush both sides generously with oil and set aside. When ready to grill:

Gas grill: reduce heat to medium Charcoal grill: move all of the gray-ashed briquettes to one side

  • 3.

    Pick up the dough by the two corners closest to you. in one motion, lay it down flat—directly over the heat sourceonto the cooking grate from back to front. immediately close lid and grill for 3 minutes (no peeking!), check crust, and if necessary, continue grilling until the bottom of the crust is well marked and nicely browned.

  • 4.

    use tongs to transfer crust from grill to peel and close lid. Flip crust and grill until second side is well browned. (since we are not melting cheese or warming any toppings, you do not need to switch to indirect heat). remove crust from grill and immediately spread it evenly with ricotta cheese spread.

  • 5.

    let your inner artist dictate how you arrange the blueberries, raspberries and strawberry slices on top of the pizza. Finish with a generous drizzle of honey. slice and serve immediately.

Elizabeth Karmel is a nationally known grilling and barbecue expert. She is the executive chef of Hill Country Barbecue Market, the award-winning Texas barbecue restaurant and live music venue in Manhattan, and the new Hill Country Chicken. Elizabeth has written three award-winning grilling and barbecue cookbooks, including Soaked, Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill. She is the creator of the Grill Friends™ and Kitchen Friends™ line of cooking tools and www.GirlsattheGrill.com.

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