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.

　　

Ingredients

makes 4 small pizzas; serves 8

　　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

　　

Step 1

Prepare a medium-hot fire (425° to 450°F) in a wood-fired grill.

　　

Step 2

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.

　　

Step 3

Combine the honey and mascarpone in a small bowl. Stir in the orange zest and set aside.

　　

Step 4

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.

　　

Step 5

Let cool for 5 minutes, then cut into wedges and serve topped with the mascarpone mixture.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.