Smoky Fruit Pizza
Serve this not-too-sweet pizza with wedges of Camembert, Port Salut, Gouda, and Cheddar cheese for a unique cheese-course dish.
Makes two 12-inch pizzas
- ½ recipe Pizza Crust for the Grill dough
- Cornmeal and flour for dusting
- Vegetable oil
- 3 tablespoons melted butter
- 1 cup apricot preserves, warmed
- 2 cups sliced fresh peaches
- 1 cup sliced fresh plumbs
- 1 cup pitted fresh cherries
- 1 cup fresh blueberries
- 4 tablespoons brown sugar
On a lightly floured board or on parchment, roll out two 12-inch dough circles. Place one circle of dough on a metal pizza peel or rimless baking sheet generously sprinkled with flour and cornmeal.
Prepare a gas or charcoal grill so that one area is hot while another side or corner is medium-hot. Brush the grill rack with vegetable oil. Slide the pizza onto the grill rack over the hot coals or heating element. Close the lid immediately and grill for 2 to 3 minutes or until pizza dough is cooked on the bottom and grill marks appear. Remove dough to peel or baking sheet, turning the grilled side up.
Brush the grilled pizza side with half the butter, then quickly spread half the apricot jam over the top. Cover the sauce with half the slices of peaches and plums, half the cherries, and half the blueberries. Sprinkle the fruit with 2 tablespoons brown sugar. Carefully slide the pizza back onto the grill, placing it over the medium-hot area. Close grill cover and cook 3 minutes. Check to make sure crust isn't browning too quickly. If it is, move some coals to the opposite side of the grill or lower gas grill thermostat to reduce heat. Continue to cook for another 4 to 5 minutes or until crust is browned and fruit is softened. Remove from heat, cool slightly, and serve. Repeat cooking process with second pizza.