2 c. fresh berries (such as blackberries, raspberries, blueberries, strawberries)
1 (6.5 oz) pkg pizza crust mix
½ c. hot water (not boiling)
¼ c. flour
½ c. mascarpone
¼ c. plus 2 tbsp vanilla Greek yogurt
¼ c. powdered sugar
¼ tsp. vanilla extract
1 tbsp. canola oil, divided
2 tbsp. cinnamon sugar
⅓ c. 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.


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