Grilled Fruit Pizza #BreadBakers

 

I remember making little English muffin pizzas for an old bachelor neighbor up the road that we had invited over for dinner with our family when I was around 9 or 10.  It was a recipe in a cookbook for boys and girls that my Great Grandmother had given me for Christmas.  

 

I still have that book.  They were something new and I was immensely proud of myself.  I recall being a little crestfallen when he asked what it was, but we enjoyed them nonetheless.  When I saw the theme of Pizzas! chosen by our host at Karen's Kitchen Stories, I figured I would try something new again.

So this month I decided to try out a fruit pizza on the grill!  I would suggest doing this with in-season fruit or perhaps frozen fruit, but the options are many.  I didn't get my barbecue heated up quite screaming hot enough, so I finished mine under the broiler just to get the middle browned, but the crust was perfectly done on my baking stone in our small grill.  I wish I would have had some lime thyme to sprinkle on top, which is fabulous, but mine did not winter over.  It never does, I need to find a more sheltered place to plant some!

Fruit Pizza on the Grill 

makes 2 crusts

1 pound pizza dough (your favorite recipe or store bought)
Polenta, cornmeal or semolina for dusting peel (amaranth, ground up, makes a great corn free substitute!)
⅓ cup mascarpone cheese
⅓ cup whole milk ricotta (set on a paper towel for a few minutes if it looks at all watery)

1 tbsp crystallized/candied ginger, finely minced
2 tbsp honey, apricot preserves or marmalade 

zest of a lime, divided in half

fresh lime or lemon thyme, optional (it does need to be fresh, not dried)
stone fruit of choice, sliced fairly thinly - nectarines, peaches, apricots or plums could work
A handful of fresh berries of choice

Turn up the grill for high, indirect heat. Set a pizza stone so it’s not directly over the flame.  The grill should be heated to at least 500°F to 550°F.   Allow enough time for grill to preheat when assembling the pizza.  (If baking in an oven, set as hot as the oven will go, 500-550ºF.)

Stretch or roll out pizza dough to about 14-inches. Scatter a tsp of cornmeal over a wooden pizza peel or rimless cookie sheet and and move the crust over. Give a little shake to make sure the pizza slides freely. Add a sprinkle more cornmeal if necessary. 

 

Stir together the mascarpone, ricotta, half the lime zest, and the honey or preserves and then spread it over the crust. Arrange sliced fruit over the pizza and then scatter with berries and fresh thyme.
 

Slide the pizza onto the hot pizza stone and close the grill cover for about 8 to 12 minutes (depending on the heat of your grill) or until crust is golden brown and blistered and the cheese mixture is bubbling. Remove from grill and scatter remaining lime zest evenly over and top with a drizzle of honey.  Slice, serve, and enjoy. 

 

Be sure to check out our other pizza participants this month!

• Aglio e Olio Pizza from The Wimpy Vegetarian
• Barley Flour Vegetarian Pizza from Cook with Renu
• Breakfast Biscuit Pizza from A Day in the Life on the Farm
• Deep Dish Hawaiian Pizza from Making Miracles
• Dessert Apple Pizza from Magical Ingredients
• Grilled Fruit Pizza from A Messy Kitchen
• Individual Deep Dish Pizzas from Karen's Kitchen Stories
• Jerk Chicken Sausage Pizza from Passion Kneaded
• Langallo (Hungarian Pizza) from Palatable Pastime
• No-Knead Thin Crust Margherita Pizza from Sneha's Recipe
• Pizza Empenadas from Ambrosia
• Quattro Stagioni Sourdough Pizza from Food Lust People Love
• Sourdough Pizza from Zesty South Indian Kitchen
• Valentine's Hearts from Culinary Adventures with Camilla

 #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.