Tuesday, February 9, 2021

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!


 #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.

BreadBakers
 

20 comments:

  1. It looks lovely...not really grilling weather here in Michigan right now but I am saving this idea for when it is.

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    1. Yeah, there is snow forecast this week, but I still have spring fever! Not quite so cold here in Puget Sound as in Michigan!

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  2. This sounds amazing Kelly! I've made fruit focaccia, but not pizza, and your combination of cheeses is divine.

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    1. I do love a fruit focaccia! My pizza was inspired by one I have made a few times before. No cheese on that though.

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  3. I love peaches on pizza so much - this pizza is screaming summer, I can't wait to pull this recipe out when I'm ready to brave the outside!

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    1. I have done peaches/nectarines on focaccia before and it is SO yummy!

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  4. I love that you cooked this outside on the grill! What a fabulous idea to add flavor and a crunchy crust.

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    1. Growing up I always wanted to try one of those sugar cookie based fruit "pizzas", but I think this is much more universally appealing to all ages. ☺

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  5. Everything about this pizza is so pleasing. The fruit topping, cheese and the flavours all sound divine.

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    1. I do love this flavor combo, and I am a sucker for that hint of ginger and lime. Wish I would have had some lemon or lime thyme to go with, now that is wonderful stuff.

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  6. We have snow on the deck, and another couple feet or more coming over the next week. So grilling will have to wait here at our house. But I love this idea! I need to try it in another few months when we can see the grill, LOL.

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    1. LOL, and we're waiting with bated breath to see if we might get an inch or so this weekend! We almost never see feet. Maybe approaching a foot every 6-7 years.

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  7. Amazing and delicious pizza. Peaches, nectarines and mascarpone - they are my faves and would love to try this pizza with them!

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  8. Stunning pizza love the fruit on it!

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  9. This is a good idea to add some fruit for fussy eaters...My daughter runs away from apple, but loves pizza, I will try this recipe.

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  10. This looks perfect for a cookout. I can't wait to dig the grill out of storage and try this.

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  11. I've never done a fruit pizza. They look fun.

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Thanks for commenting, I love hearing from you! If you have any questions I will do my level best to answer them for you.