Categories: Grilling
Ingredients
- 1 cup ricotta cheese
- 1/2 tsp vanilla extract
- 5 tbsp. sugar
- 2 tbsp. finely chopped crystallized ginger
- Zest of 1/2 lemon, finely grated with a microplane or zester
- 2 tbsp. all-purpose flour, for kneading the dough
- 3/4 tsp ground cinnamon
- 1 ball prepared pizza dough, at room temp
- 1/4 cup uncooked grits or polenta, for rolling the dough
- 2 tbsp. vegetable oil
- 1/2 pint fresh blueberries, picked over
- 1/2 pint fresh raspberries, pick over
- 1/4 cup honey
Directions
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Combine the ricotta, vanilla, 2 tbsp. of the sugar, the ginger and lemon zest in a medium bowl. Reserve for topping.
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Sprinkle the work surface with the flour. Mix the remaining 3 tbsp. sugar with the cinnamon and knead it into the dough. Set aside until ready to make pizza.
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Preheat the grill, roll rough and shape the dough, and grill the first side of the crust per the master instructions. Use tongs to turn the crust over. Continue grilling until the bottom crust is well browned.
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Remove from the grill and immediately spread it evenly with the ricotta mixture. Let your inner artist dictate how you arrange the berries over the top. Finish with the generous drizzle of honey. Slice and serve immediately.