Go Back
–+ servings
Print Recipe
No ratings yet

Grilled Berry Pizza with Whipped Ricotta

Throw this easy honey whole wheat pizza dough on the grill and top it with a lightly sweet and fluffy whipped ricotta and fresh summer berries! It’s a beautiful and delicious summer snack or dessert.
Prep Time40 minutes
Cook Time5 minutes
Resting Time:10 minutes
Total Time45 minutes
Course: Appetizer, Breakfast, Brunch, Dessert, Main Course, Snack
Cuisine: American
Keyword: berry, grilled, pizza, ricotta, whipped
Servings: 8 servings
Calories: 377kcal

Ingredients

  • 1 cup all-purpose flour
  • 1/4 ounce active dry yeast (1 packet)
  • 3/4 teaspoon kosher salt
  • 2/3 cup warm water (not hot)
  • 3 tablespoons neutral-tasting oil (such as vegetable oil or grapeseed oil)
  • 2 tablespoons honey
  • 3/4 cup whole wheat flour (you may need as much as 1 1/4 cup)
  • Semolina for dusting the pan
  • 2 ounces cream cheese
  • 1/2 cup powdered sugar (plus more for garnish)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (zest of 1 lemon)
  • 1/8 teaspoon kosher salt
  • 2 cups whole-milk ricotta
  • 2 tablespoons heavy cream
  • 16 ounces fresh strawberries, hulled and quartered
  • 8 ounces fresh blueberries
  • 4 ounces fresh raspberries
US Customary - Metric

Instructions

For the crust

  • Place the all-purpose flour, yeast, and salt in a large mixing bowl, and stir together.
  • In a separate bowl, combine the water, oil, and honey. Pour the liquid ingredients into the dry ingredients and mix until combined.
  • Gradually add the whole wheat flour, just until the dough pulls together into a ball and no longer sticks to the sides of the bowl. 
  • Knead the dough for 3 to 5 minutes, or until it feels smooth and elastic. Allow the dough to rest for 10 minutes.
  • Preheat the grill to 550°F.
  • Flatten/stretch the rested dough to a thickness of about 1/4″. Transfer it to a cookie sheet dusted with semolina. Slide the dough onto the grates of the hot grill, and cook for 3 to 5 minutes on medium heat, or until browned on the bottom. Flip the dough over and cook the other side for an additional 2 to 3 minutes.

For the topping

  • Place the cream cheese, sugar, vanilla, lemon zest, and salt in a large bowl,  and whip together until smooth. Add the ricotta and cream, and whip until fluffy.
  • Spread the cheese mixture over the warm flatbread, top with fresh berries, and dust with powdered sugar.

Nutrition

Calories: 377kcal | Carbohydrates: 44g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 333mg | Potassium: 270mg | Fiber: 4g | Sugar: 18g | Vitamin A: 445IU | Vitamin C: 40.8mg | Calcium: 157mg | Iron: 1.8mg