Fresh Fruit "Pizza" with Lemony Ricotta
White self-rising flour
Fat free vanilla Greek yogurt
Part-skim ricotta cheese
Powdered sugar (icing sugar)
Fresh lemon juice
2 medium, peeled and sliced
1 medium, cut into thin wedges
Fresh mint leaves
- Place a pizza stone on a grill rack. Close the grill lid, and heat the grill to medium-high (about 450°F).
- In a medium bowl, stir the flour and yogurt together with a wooden spoon until just combined. Knead the dough in the bowl with your hands until smooth, about 2 minutes. Place a large piece of parchment or wax paper on a work surface and lightly sprinkle with flour. Turn the dough out onto the paper and roll into a 12-inch circle.
- Carefully arrange the dough on the hot pizza stone. Close the grill lid and grill until the dough is lightly browned and crisp, 4 to 5 minutes per side. Remove the crust from the grill and cool slightly.
- In a small bowl, stir together the ricotta, sugar, lemon zest, and lemon juice. Spread the ricotta mixture over the crust. Top with the raspberries, blueberries, kiwifruit, and nectarine. Garnish with the mint. Cut into 8 wedges.
- Serving size: 1 wedge