Photo of Fresh Fruit "Pizza" with Lemony Ricotta by WW

Fresh Fruit "Pizza" with Lemony Ricotta

5 - 6
PersonalPoints™ per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
8
Difficulty
Easy
This lovely dessert starts with a sweet version of our popular two-ingredient dough; it’s made with self-rising flour and vanilla-flavoured Greek yogurt. The dough cooks on a hot pizza stone on the grill—giving it a golden crust and keeping your house nice and cool. We like a combination of four fruits for colour, flavour, and texture variety, but you can use fewer types if you prefer.

Ingredients

White self-rising flour

1 cup(s)

Fat free vanilla Greek yogurt

1 cup(s)

Part-skim ricotta cheese

1 cup(s)

Powdered sugar (icing sugar)

3 tbsp(s)

Lemon zest

1 tbsp(s)

Fresh lemon juice

1 tbsp(s)

Fresh raspberries

½ cup(s)

Fresh blueberries

½ cup(s)

Kiwifruit(s)

2 medium, peeled and sliced

Nectarine(s)

1 medium, cut into thin wedges

Fresh mint leaves

1 tbsp(s)

Instructions

  1. Place a pizza stone on a grill rack. Close the grill lid, and heat the grill to medium-high (about 450°F).
  2. 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.
  3. 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.
  4. 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.
  5. Serving size: 1 wedge