Feeling patriotic?! Well, you’re in luck. Grill up a few of these strawberry and blackberry brie pizzas and fireworks will be going off in your mouth (Gotta be careful here in Los Angeles, they’re illegal;-))!
I’m already a huge pizza fan. I’d say if I had to live off only one thing for the rest of my life, pizza would be number one on the list. And this one is even kinda healthy;-).
If you are going to a BBQ this Fourth of July, I would highly suggest making these pizzas as your contribution. The pizza dough and brie help mellow out the sweetness of the strawberries and the blackberries and mixes together into something that just melts in your mouth with every bite.
Plus they are super fun to decorate in the form of an American Flag! Yay America!
ingredients: (makes about 6 rectangle pizzas)
½ cup warm water
1 ½ teaspoons active dry yeast
¾ tablespoons honey
1 tablespoon olive oil
1 ½ cups all-purpose flour
¾ teaspoons kosher salt
¼ cup olive oil
16 basil leaves, chopped and divided
8-12 ounces brie, sliced
1 ½ cups strawberries, chopped
¾ cup blackberries
½ teaspoon pepper
Balsamic Honey Glaze
½ cup balsamic vinegar
3 tablespoons honey
Pizza dough (make at least 2 hours ahead of time)
In a large bowl, mix together water, yeast and honey. Let sit until foamy, about 10 minutes.
Add in 1 cup of flour and the olive oil, stirring with a spoon until the dough comes together but is still sticky.
Now, using your hands, form the dough into a ball and work the additional 1/2 cup flour into the dough, kneading it on a floured surface for a few minutes.
Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
Toppings and Balsamic Glaze
As the dough is rising, now is a perfect time to cut up your fruit and basil and make the glaze.
I cut the strawberries into chunks and the blackberries in half and then quarters.
To make the balsamic glaze, add the vinegar and honey into a small saucepan. Let simmer over medium-low heat for about 10-15min. The liquid should have reduced to half of what was there at the beginning. Set aside.
Turn on your grill to medium/low and let it heat up for about 10min.
Once the pizza dough has risen, roll out onto a floured surface as thin as you can, without ripping the dough.
Cut into six rectangles (or more depending on how big you want to make your flag) and brush on olive oil to both sides.
Place each piece of dough on the grill for 2 min. The dough will begin to bubble.
After two minutes take dough off the grill. On the grilled part of the dough add a layer of brie topped with blueberries and strawberries in the design of a flag.
Put the dough back on the grill and let cook for another 3-5 min or until the brie is melted.
Remove from the grill, add basil and drizzle on the balsamic glaze.