When we moved in to our condo, the patio had a little paved slab, a few abandoned rhododendrons, and a very sad plot of extremely rocky dirt. I like to pretend like I’ve had something to do with the transformation that’s occurred out there over the past 2 years, but that would just be a lie. Last summer Ryan spent hours upon hours digging out the rocks (we live right next to a mountain, so lots of rocks ’round here) and making plenty of trips to Lowe’s to get fresh dirt and plants. Sometimes I contribute by watering, but usually Ryan just takes care of everything because he can’t tolerate my inefficiency (read: laziness). Lucky for me as long as I keep cooking and baking, I don’t get many complaints from him. So now we have a beautiful little garden complete with a mini picket fence, a nice patio set, and central Connecticut’s entire population of finches thanks to our two bird feeders. One thing’s missing though – a grill! We still haven’t invested in one so when Independence Day came around last week we headed over to our friend Colleen’s for some grilled patriotic fare. Of course I brought dessert, and decided to take full advantage of her grill with this fruit pizza complete with nutella sauce, berry toppings, and white chocolate “cheese”.
This recipe starts out with a normal pizza dough recipe for the base. Yes, it does involve using yeast which can scare some people, but I promise this recipe is really easy! And if it’s hot outside where you live (which is 90% of the country these days), placing your bowl of dough in a nice shady spot outside will be the perfect warm environment for the dough to rise. But of course you could go ahead and use a store-bought ball of pizza dough if you wanted. The rest of the recipe isn’t really a recipe at all – just a healthy spread of Nutella, berry toppings of your choice (I chose the patriotic combination of raspberries and blueberries), and grated white chocolate. For the “cheese” I just threw a handful of white chocolate chips in the food processor and processed them until they literally resembled cheese. Looked just like goat cheese crumbles to me! This is a great summertime recipe because it’s so easy to put together and if you already have the grill going for dinner – just prepare the dough ahead of time, put your pizza stone on as you finish eating dinner and have your fruit pizza dessert done by the time the dishes are done.
We brought our trusty pizza stone over to help grill the pizza and I was so impressed with how it worked on the grill – it’s going to be a hard adjustment going back to using the stone in our oven! The stone got nice and hot and crisped the crust perfectly. We use a cheapo stone and it works great – so don’t feel like you need anything super fancy. As you can see in the picture below, compared to the one above, after you leave the pizza on the grill (with the top closed) for a few minutes, the blueberries start darkening and oozing and everything becomes one melty delicious pie. I was definitely ready to dive in at this point! And I think I’ve certainly come up with a good enough reason for us to finally invest in a grill for our patio – add it to our registry perhaps??
Grilled Berry Pizza
Recipe adapted from Donal Skehan
Yield: 2 small fruit pizzas
2 cups all purpose flour, plus more for dusting
1 (0.25 oz) package active dry yeast
1/2 tsp salt
3/4 cup warm water
1 tsp honey
1 tbsp olive oil
6 tbsp Nutella
1/2 cup white chocolate chips, grated or processed in food processor/blender
Berries of your choice
In a large bowl, whisk together the flour and salt.
In a medium bowl, whisk together the yeast, water, and honey and allow to stand for a few minutes until frothy. Then stir in the olive oil.
Pour the wet mixture into the flour and use your fingers to slowly bring the flour in from the sides and continue to mix until a dough forms.
Turn out the dough onto a lightly floured surface and knead for about 5 minutes. Form the dough into a ball and place into an oiled bowl. Cover with a damp towel and set aside in a warm spot for about 45 minutes, or until it has doubled in size.
When the dough is ready, punch down on a lightly floured surface and knead again for a minute. Then place the dough back into the bowl to rise for another 10 minutes.
Divide the dough into two and roll out each as thinly as possible on sheets of parchment paper. Spread Nutella over each base as desired and top with berries and grated white chocolate.
Place the pizza stone on the grill and allow it to heat up for about 20 minutes.
Transfer one dough base to the pizza stone using a pizza peel or just by picking up the corners of the parchment paper. Cover the grill with a lid and bake the pizza for 8-10 minutes, or until the crisp becomes crisp. Repeat with the second pizza.
Here’s one last photo of a slice of the pizza, one day later. During the festivities I managed to drop my bag, with camera inside, on the floor and I ended up breaking my favorite lens. Good thing it’s a cheap one, but I wasn’t able to get a picture of the sliced product until I went home and switched my lens out. So below you’ll see that all the melty goodness has seeped into the crust a bit so it might look messy, but it was even more delicious at this point. Enjoy!!