Grilled Berry Pizza (Get Cooking)
Creamy vanilla filling, succulent berries and a scattering of almonds top this dessert pizza. A dusting of cinnamon-spiked sugar and a little lemon zest accent the fruity flavors. Pair with a Belgian Lambic beer or Chenin Blanc wine.
Servings and Ingredients
|2 c.||fresh berries (blackberries, raspberries, blueberries, strawberries)|
|1||(6.5 oz) pkg Hy-Vee pizza crust mix|
|½ c.||hot (not boiling) water|
|¼ c.||Hy-Vee flour|
|¼ c.||plus 2 tbsp Hy-Vee vanilla Greek yogurt|
|¼ c.||Hy-Vee powdered sugar|
|¼ tsp.||Hy-Vee vanilla extract|
|1 tbsp.||Hy-Vee canola oil, divided|
|2 tbsp.||cinnamon sugar|
|⅓ c.||Hy-Vee sliced almonds|
|Grated zest of one lemon|
- Prepare a clean grill to medium heat. Rinse and thoroughly dry berries on paper towels.
- In a medium bowl, stir pizza crust mix and hot water. Knead in flour. Cover and let rest 5 minutes.
- In a small bowl, stir together mascarpone, yogurt, powdered sugar and vanilla; set aside.
- On a lightly floured surface, roll dough into a 12-inch-diameter circle. Place on greased baking sheet. Brush with 1/2 tablespoon oil.
- Carefully transfer pizza dough, oiled-side-down, to hot grill grate. Brush top of crust with remaining 1/2 tablespoon oil. Grill 1 to 2 minutes or until bottom is golden and slightly charred, being careful not to burn. Using a pizza peel or large spatula, quickly flip crust; cook 1 to 2 minutes more or until golden.
- Remove crust to serving surface. Spread with mascarpone mixture and sprinkle with cinnamon sugar. Top with berries, almonds and lemon zest. Cut into squares and serve warm.
300 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 35mg
- Sodium: 200mg
- Total Carbohydrates: 29g
- Protein: 6g
Vitamin A 8%
Vitamin C 40%
Hy-Vee Seasons Spring 2013, Chef Andrew from Ankeny #1, KCCI-TV recipe, April 30, 2016.