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Photo by: Christopher Hirsheimer
Now you can enjoy all your favorite antioxidants and eat your pizza too.
Combine the ricotta, vanilla, 2 tablespoons of the sugar, the ginger, and lemon zest in a medium bowl. Reserve for topping.
Sprinkle the work surface with the flour. Mix the remaining 3 tablespoons sugar with the cinnamon and knead it into the dough. Set aside until ready to make pizza.
Preheat the grill, roll out and shape the dough, and grill the first side of the crust per the Master Instructions for gas or for charcoal (see Notes). Use tongs to turn the crust over. Continue grilling until the bottom crust is well browned. (Since you’re not melting cheese or warming toppings, you don’t need to switch to indirect heat.)
Remove from the grill and immediately spread it evenly with the ricotta mixture. Let your inner artist dictate how you arrange the berries over the top. Finish with a generous drizzle of honey. Slice and serve immediately.
Sweet Pizza Doughs:
When making dessert pizzas, we thought it would be fun to experiment with sweet-flavored pizza dough. When we tried to knead cinnamon sugar and chocolate chips into the dough, the taste was great but it didn’t give it the texture we were looking for. To solve this problem, add a touch of sugar and the flavorings to the flour before adding any of the wet ingredients.
Add 2 tablespoons sugar and ¼ cup unsweetened cocoa powder to the flour. Stir and follow the recipe as written.
Add 2 tablespoons sugar and 4 teaspoons ground cinnamon to the flour. Stir and follow the recipe as written.
Adventure Club: Add the pulp from 2 fresh passion fruits to the ricotta cheese mixture.
Drink This: Buy a few extra raspberries and make your own raspberry lemonade.
Master Instructions: The Charcoal Grill Method
Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes), move them all to one side of the grill.
Meanwhile, sprinkle your work surface with the grits or polenta. Place the dough in the middle of the surface. You can either roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Ideally, you want a 12-inch by 6-inch, organically shaped piece of dough-a rectangle-1/8 to ¼ inch thick (err on the thinner side for thin-crust pizza and on the thicker side for thick-crust pizza). Drizzle or brush both sides generously with oil. Our recipes call for 2 tablespoons, but we tend to use more oil when making our own pizzas, which results in a thinner and crispier crust.
Pick up the dough by the two corners closest to you. In one motion, lay it down flat-over the side without briquettes-on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.
Remove from the grill, garnish, and season as directed. Slice and serve immediately.
Nutritional information is based on 4 servings and using a 9 oz prepared pizza dough.
Nutrients per serving (% daily value)
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