Grilled Dessert Pizza With Pears Figs And Honey Mascarpone Recipes

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GRILLED DESSERT PIZZA



Grilled Dessert Pizza image

Provided by Trisha Yearwood

Categories     dessert

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

16 ounces prepared pizza dough
Canola oil, for brushing
3/4 cup chocolate-hazelnut spread, such as Nutella
3/4 cup sliced bananas
3/4 cup toasted coconut flakes
1/2 cup chopped roasted and salted macadamia nuts
2 ounces dried mango, chopped (about 1/2 cup)
2 ounces dried papaya, chopped (about 1/2 cup)

Steps:

  • Heat the grill to high heat. Try to get it as hot as possible (500 degrees F). Stretch the pizza dough to fit a baking sheet. Brush the grill and the dough with oil. Slide and flip the pizza dough oil-side down directly on the grill. Grill until the crust is cooked through and golden, 2 to 3 minutes per side, oiling the other side of the dough before flipping.
  • Remove the pizza dough from the grill and, while it is still hot, spread on the chocolate-hazelnut spread, leaving a 1/2-inch border for the crust. Top with coconut, bananas, nuts and dried fruit. Cut into squares and serve immediately.

FRESH FIGS WITH MASCARPONE AND WARM SPICED HONEY



Fresh Figs with Mascarpone and Warm Spiced Honey image

This healthy dessert utilizes fresh figs -- a nutrient-rich fruit popular in Europe and brought to California in the late 18th Century by Spanish Franciscan missionaries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

8 small (or 4 large) fresh, ripe figs, stems trimmed, halved lengthwise
1/3 cup mascarpone, softened
1/3 cup mild honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
4 sprigs fresh mint

Steps:

  • Arrange the figs cut-side up among four plates. Use the back of a teaspoon to gently press into the center of the flesh and create a small indentation.
  • Add a dollop of mascarpone to the center of each fig half and set plates aside.
  • Place honey and spices in a small heat-proof bowl and set over a pan with simmering water. Cook over medium heat, whisking to blend, until the honey is liquefied and warm, 1 to 2 minutes. Drizzle honey over each fig, garnish plates with mint sprigs, and serve immediately.

Nutrition Facts : Calories 230 g, Fat 9 g, Fiber 2 g, Protein 2 g

BOBBY FLAY'S DESSERT PIZZA



Bobby Flay's Dessert Pizza image

Provided by Bobby Flay

Categories     dessert

Time 20m

Yield 1 pizza

Number Of Ingredients 8

1 store-bought pizza dough
Canola oil, for brushing
1 1/2 cups mascarpone cheese
2 tablespoons honey
2 plums, cut in wedges and grilled
1 cup raspberries
1 cup blackberries
Confectioners' sugar, for dusting

Steps:

  • Prepare the grill for direct and indirect cooking.
  • Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), stretch and shape the dough into a 12-inch round on a flat surface. Brush the top with oil and toss on the grill, oil-side down. Cook until the bottom is golden brown, 1 minute. Check the bottom of the dough to see if it is getting browned. If it is on one part, but not the other, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is still not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has browned evenly. (It should only take a couple minutes if you have a hot grill.) The top of the pizza dough will also start bubbling up with air pockets.
  • Once the pizza dough has browned on the bottom, flip over and grill until golden brown and the dough is just firm, another minute or so. Remove to a sheet pan. Cover the grill so it retains the heat for the next step.
  • Combine the mascarpone cheese and honey. Smear the mascarpone over the pizza and scatter the plum wedges and berries on top. Put the pizza on the sheet pan back on the grill, close the cover and cook just to warm the fruit, about 2 minutes. Dust with confectioners' sugar and serve immediately.

GRILLED HONEY-ORANGE FIGS WITH MASCARPONE AND PISTACHIOS



Grilled Honey-Orange Figs with Mascarpone and Pistachios image

Provided by Bobby Flay

Categories     dessert

Time 41m

Yield 6 servings

Number Of Ingredients 6

4 tablespoons buckwheat honey, divided
1/4 cup fresh orange juice
12 fresh figs, halved
12-inch wooden skewers, soaked in water for 30 minutes
1 pint mascarpone
1/4 cup chopped pistachios

Steps:

  • Heat grill to medium. Whisk together 3 tablespoons honey and the orange juice in a small bowl. Brush the honey-orange mixture generously over the figs and then skewer figs. Grill, cut side down, until just starting to caramelize, about 30 seconds to 1 minute. Transfer to a serving plate and drizzle remaining tablespoon honey over top. Dollop with mascarpone and sprinkle with chopped pistachios. Serve.

GRILLED DESSERT PIZZA WITH PEARS, FIGS, AND HONEY MASCARPONE



Grilled Dessert Pizza with Pears, Figs, and Honey Mascarpone image

Pizza makes a fun dessert, and this one can be served for breakfast as well. It's topped with seasonal fruit and a dollop of honey-flavored mascarpone cheese, but you can serve it with vanilla bean ice cream instead, if you prefer. Try other grilled fruits such as peaches or nectarines on this pizza.

Yield makes 4 small pizzas; serves 8

Number Of Ingredients 9

4 pears, peeled, cored, and cut into 1/2-inch slices
6 large firm fresh figs, halved lengthwise
3 tablespoons balsamic vinegar
2 tablespoons turbinado sugar (see page 167), plus more for sprinkling
1/4 cup chestnut or other honey
8 ounces mascarpone cheese
Grated zest of 1 orange
Basic Pizza Dough (page 33)
Blood orange or clementine olive oil (see page 167), for brushing

Steps:

  • Prepare a medium-hot fire (425° to 450°F) in a wood-fired grill.
  • Place the pears and figs in a bowl and gently toss with the balsamic vinegar. Grill the pears until marked but not charred on both sides. Lightly grill the cut sides of the figs. Remove from the heat and toss with the 2 tablespoons turbinado sugar, then set aside to cool slightly. Cut the fruit into bite-sized pieces if desired.
  • Combine the honey and mascarpone in a small bowl. Stir in the orange zest and set aside.
  • Flour a wood pizza peel; shape each dough ball into an 8- or 10-inch round on the peel. Lightly brush the top of the rounds with olive oil. Take to the grill and flip the rounds, oiled side down onto the grill. Cover and cook until puffed and marked from the grill, about 5 minutes. Turn over, brush with orange olive oil, and top sparingly with the pears and figs. Sprinkle more turbinado sugar over the tops of the pizzas, including the edges. Cook for 5 minutes, until the crust is golden.
  • Let cool for 5 minutes, then cut into wedges and serve topped with the mascarpone mixture.

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