As somebody who spends a whole lot of time thinking about grilling, I love that so many Americans celebrate July Fourth by busting out the grill.
So many of us are eating the same thing cooked in the same way, it’s kind of like summer’s version of Thanksgiving. Hamburgers, hot dogs and ribs rule the day.
But dessert is your opportunity to switch it up.
This pizza — aptly named a red, white and blue pizza — is not some gimmicky colored icing kind of dessert. It’s quick, easy, fresh, healthy and delicious!
The dough is grilled crisp on both sides to give the dessert a hearty crust that is more substantial than pastry dough and can be grilled hours in advance, then assembled just before serving. This is the best way to make the pizza so the crust stays crisp and crunchy.
The ricotta cheese base is sweetened with just a touch of sugar, some vanilla, lemon zest and slivers of crystalized ginger. You could top the lemony-ginger ricotta with fruit and serve it in a bowl, but atop a crisp, crunchy, slightly smoky crust, it becomes an addictive dessert.
When grilling the dough for this dessert pizza, follow these pizza making tips (many of which apply whether your pizza toppings are sweet or savory).
n Always start with very clean cooking grates
n Ensure the grill is hot before adding the dough
n Roll the dough as thinly as possible, about 1/8 inch thick
n Brush the dough liberally with olive oil on both sides, then sprinkle with coarse polenta or grits
n Grill the crust over direct medium heat, usually for 2 to 3 minutes per side (or until golden)
Red, white and blue grilled fruit pizza
Start to finish: 30 minutes (10 minutes active)
1 cup ricotta cheese
1/2 teaspoon vanilla extract
5 tablespoons sugar, divided
2 tablespoons finely chopped crystallized ginger
Zest of 1/2 lemon
2 tablespoons uncooked grits or coarse polenta, for rolling the dough
3/4 teaspoon ground cinnamon
20-ounce ball prepared pizza dough, at room temperature
2 tablespoons canola or vegetable oil
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries
1/4 cup honey
Heat the grill to high.
In a medium bowl, stir together the ricotta, vanilla, 2 tablespoons of the sugar, ginger and lemon zest. Set aside.
Sprinkle your work surface with the grits or polenta. Set the dough on top.
Mix together the remaining 3 tablespoons of sugar and the cinnamon, then sprinkle this mixture over the dough. Knead the cinnamon-sugar into the dough until well mixed. Let the dough rest for 20 minutes. Gently roll or stretch the dough out into a 14-inch rectangle or circle about 1/4 inch thick. Brush the top of the dough with 1 tablespoon of the oil.
For a gas grill, reduce all burners to medium. Pick up the dough by the 2 corners closest to you and carry it to the grill. In one motion, lay the dough down flat on the grill grate. Close the lid and grill for 3 minutes, then check the crust and, if necessary, continue grilling until the bottom is well marked and evenly browned.
For a charcoal grill, bank all of the gray-ashed briquettes to one side. Pick up the dough by the 2 corners closest to you and carry it to the grill. In one motion, lay the dough down flat on the grill grate on the cooler side of the grill. Close the lid and grill for 3 minutes, then check the crust and, if necessary, rotate the dough and continue grilling until the bottom is well marked and evenly browned.
Spread the remaining 1 tablespoon of oil over the top of the dough, then use tongs to flip it and grill until the second side is well browned.
Transfer the crust to a baking sheet, then immediately spread the ricotta mixture evenly over the top. Arrange the berries over the ricotta, then finish with a generous drizzle of honey. Slice and serve immediately.
Nutrition information per serving: 420 calories; 110 calories from fat (26 percent of total calories); 12 g fat (2.5 g saturated; 0 g trans fats); 15 mg cholesterol; 75 g carbohydrate; 5 g fiber; 28 g sugar; 12 g protein; 370 mg sodium.