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!
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)
2 tbsp honey, apricot preserves or marmalade
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.
- 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.