Fruit Pizza Recipe - Cooking Index
Fruit Pizza Recipe - Cooking Index
| 1/4 | Pizza Dough recipe - see * Note | |
| 4 tablespoons | 60ml | Butter - melted |
| 3 tablespoons | 45ml | Sugar |
| 1 tablespoon | 15ml | Light brown sugar - (packed) |
| 1/4 teaspoon | 1.3ml | Nutmeg |
| 1/2 cup | 118ml | Blueberries |
| 1/2 cup | 118ml | Raspberries |
| 1/2 cup | 31g / 1.1oz | Pitted, halved, sliced cherries |
| 1 | Peach - sliced | |
| 1 | Nectarine - sliced | |
| 1 | Apricot - sliced | |
| 1 cup | 237ml | Mascarpone - for garnish |
* Note: See the "Pizza Dough III" recipe which is included in this collection.
In a small bowl, combine melted butter, 2 tablespoons of sugar, brown sugar and the nutmeg. Stir to combine and set aside.
Prepare a hardwood charcoal fire and set the grill rack 3 to 4 inches above the coals. Or preheat a cast-iron grill pan on the stove top.
On a large, lightly oiled unrimmed baking sheet, spread and flatten the dough with your hands to form a 12-inch free-form round, about 1/16 inch thick. Do not make a lip. Gently drape the dough on the hot grill. After about a minute, the dough will puff slightly, the underside will stiffen and grill marks will appear.
Using tongs, immediately flip the crust over onto a warmed baking sheet. Brush with the butter sugar mixture and arrange the sliced fruit near the edge of the dough, leaving a half inch border. Place the berries over the center part of the dough. Sprinkle with 1 tablespoon of granulated sugar.
Slide the pizza back toward the hot coals (not directly over them), or onto the grill pan. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it does not char. The pizza is done when the fruit begins to bubble, about 3 to 4 minutes.
Serve immediately. Garnish with a dollop of masscarpone.
This recipe yields one 12-inch pizza.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Al Forno Restaurant in Providence, R.I. - From the TV FOOD NETWORK - (Show # CL-8919)
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