Summer is finally here.
I think I have probably said this twenty times since Memorial Day, but it officially arrived on Friday and to celebrate I made us pizza crisps.
Hopefully by the time you guys read this post I will be in hot, hopefully sunny, South Carolina. Currently though? I am sitting in Cleveland. Okay, technically I am not sitting in Cleveland. I am actually to the west, in Rocky River, OH. I’m sitting in my grandparent’s back room which has been called, “the loggia” since it was first built during WWII. What the heck is a loggia you ask? I actually looked it up and the dictionary gave this answer – “A gallery or room with one or more open sides, esp. one that forms part of a house and has one side open to the garden”. Well this one is a room with an inside fountain (currently filled with pictures – not water) and one side of the room does indeed have doors going out to a patio. There is also another door going out to a greenhouse. So now you know what a loggia is!
Why the very back room were there is not a single person around? Because it is the only place in their giant house that gets any internet. It is an older house and the walls must be built of some insane substance that will just not allow any internet to travel through.
Craziness! Oh well, I’ll survive. I am only here for a few short hours anyway. From here I get to board a private plane and head to South Carolina.
Yes, I did say private plane.
Now that? That is crazy!!
My grandparents are well, awesome and decided to fly the whole clan (all five children , spouses and grandchildren – 26 in all!) down on one. Total luxury!
I am SO not used to that.
Seriously, who flies on private planes! I am still kind of like, “wait what?” No really, that was my reaction when my mom told me. I was like, “what? did you just say we get to go an a private plane? Like us? The Gerards?” I am still in shock and obviously a little too excited about it.
Anyway, let’s talk about these pizza crisp.
I told you, I had a fruit problem.
I am also telling you this is one of the best pizzas.
Melty brie and fresh summer berries are made for each other and the crispy grilled pizza dough is like icing on the cake.
Cheesy, slightly sweet and a little crispy!
It all just works. Plus, it’s easy and super cute for the 4th of July which you know is in like a little over a week. That is crazy! How is it almost July already!?
Oh and yeah, I totally made a few of these into american flags. I like stuff like that, it’s fun.
Oh and wait, one more thing. If you are not into grilling your pizza these can absolutely be made in the oven. Personally for these I do prefer the grill cause they get all nice and crispy and the grill adds a great fiery flavor to the dough, but if the oven is easier for you then do the oven. Either way they are amazingly delicious!
Grilled Blackberry, Strawberry, Basil and Brie Pizza Crisp with Honey Balsamic Glaze
- Yields: 12-16 pizza crisps
- Cook time: 10 minutes
- Total time: 25 minutes
- 1/2 (about 1/2 a pound) recipe of [your favorite pizza dough | http://www.halfbakedharvest.com/whipped-feta-and-roasted-jalapeno-greek-pizza/]
- 1/4 cup olive oil
- 16 basil leaves, chopped + divided
- 8-12 ounces brie, sliced
- 1 1/2 cups strawberries, chopped
- 3/4 cup blackberries
- 1/2 teaspoon pepper
- Balsamic Honey Glaze
- 1/2 cup balsamic vinegar
- 3 tablespoons honey
Prepare the dough 1-2 hours ahead of time.
Well the dough rises make the honey balsamic glaze. Add the balsamic vinegar and honey to small sauce pan and simmer until reduce by half. This should take about 10 to 15 minutes. Remove from the heat and set aside until ready to use.
When ready to grill the pizzas preheat the grill the high heat.
Add the blackberries to a bowl and add about half of the basil. Lightly mash the blackberries with a fork.
Invert a baking sheet and generously dust with flour.
Divide the pizza dough in half and roll each half as thin as you can, but make sure not to rip the dough. Cut the dough into 12 to 16 squares or circles (I did both). Add the olive oil to a small bowl and brush both sides of the pizza rounds with the olive oil and place on the baking sheet.
Carefully add half of the pizza rounds to the hot grill and grill for no more the 2 minutes. The dough will bubble up, this is good! Remove the pizzas using tongs and repeat with the remaining pizza rounds. When all the pizzas are grilled, turn the heat on the grill down to medium.
Top the grilled side of each of the pizzas with slices of brie, but make sure to leave a 1/2 inch boarder around the edges so the brie does not melt all over the grill. Then top with lightly mashed blackberries and the chopped strawberries. Carefully return the pizzas to the grill and grill another 3 to 5 minutes, our until the brie has melted and the pizzas are crisp. Top with the remaining fresh basil and drizzle on the honey balsamic glaze.
To make the American flag pizza place the the blackberries in the left hand corner of a square pizza crisp and then push the strawberries into the brie in rows. Grill as directed above.
You may also bake your pizza crisps in the oven. Just bake the dough for a few minutes first and then top with the toppings.
See y’all in the south!