Grilled Dessert Pizza
Need a dairy free dessert? Grilled Dessert Pizza could be a spectacular recipe to try. One serving contains 351 calories, 8g of protein, and 12g of fat. This recipe serves 8. It is a rather inexpensive recipe for fans of Mediterranean food. Head to the store and pick up almonds, chocolate chips, strawberries, and a few other things to make it today. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes about 30 minutes.
Instructions
Preheat grill to medium. Lightly mist a rimmed baking sheet with cooking spray and dust with flour.
Place white chocolate in a bowl and set over a small pan of simmering water (do not let bottom of bowl touch water). Cook, stirring often, until white chocolate has melted.
Press and stretch dough to form a 14- to 15-inch round.
Place dough on prepared sheet, place on grill, cover and cook for about 5 minutes, until crust is puffed and golden. Using tongs, flip dough over and cook for about 3 minutes longer.
Sprinkle dough evenly with chocolate chips, leaving a 1/2-inch border. Cover grill and cook 2 minutes, until chocolate chips have melted. Using an offset spatula or butter knife, spread chocolate evenly over dough. Using tongs or spatula, transfer pizza to a large cutting board.
Scatter berries and orange segments over pizza.
Sprinkle with almonds, if desired. Dip a fork into bowl with melted white chocolate and drizzle over pizza.
Recommended wine: Chianti, Trebbiano, Verdicchio
Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Castellani Chianti Annata. It has 4.6 out of 5 stars and a bottle costs about 14 dollars.
![Castellani Chianti Annata]()
Castellani Chianti Annata
Bright ruby red colored. The nose is intense and fruity with a violet fragrance and a slight hint of cherries and red currant. The palate is dry and balanced, lightly tannic which turns into velvety softness.Pairs well with delicious pastas to spicy pasta dishes. Ideal with roasts, steaks, and grilled veal.Blend: 90% Sangiovese, 10% Ciliegiolo