Serves 8

Apricot and Blueberry Pizza

  • 1 pound pizza dough
  • Polenta or cornmeal for dusting peel
  • 1/3 cup mascarpone cheese
  • 1/3 cup whole milk ricotta
  • 3 tablespoons apricot preserves
  • 6 apricots, sliced in to 1/8ths
  • A handful of fresh blueberries
  • Extras:
    Wood pizza peel or rimless cookie sheet
    Indirect with pizza stone

    Crank up grill for high indirect heat. Set pizza stone so it’s not over the flame. and heat the grill to at least 400°F to 450°F. It will take some time to get it that hot, so don’t get too far ahead of yourself.

    Stretch or roll out pizza dough to about 14-inches. Scatter a big pinch of cornmeal over a wooden pizza peel or rimless cookie sheet and lay down your crust. give the peel a little shake to make sure the pizza slides. If not add a little more polenta under the crust. Stir together the mascarpone, ricotta, and apricot preserves and then spread it over the crust. Arrange apricot slices over the pizza and scatter with blueberries.

    Slide the pizza onto the hot pizza stone and close the grill cover for about 8 to 12 minutes (depending how hot your grill is) or until the crust is golden brown and blistered and the cheese mixture is bubbling. Remove from the grill, slice, serve, and enjoy!