AT A GLANCE
Red, white and blue grilled fruit pizza
Start to finish » 30 minutes (10 minutes active)
Servings » 6
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 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.