I don’t know exactly why we were surprised by how much we love this pizza. Fresh ricotta + bacon + cherries + pistachios are some of our favorite ingredients on their own. I guess we just didn’t quite anticipate how much better the sum of the whole would be compared to the individual parts. Those are our favorite types of meals to eat, though.
You can make this pizza a more traditional way in the oven, but grilling is our preferred method in the summer time to avoid having to turn on the oven.
Grilled Pizza with Cherry Compote, Bacon, Ricotta, and Jalapeño Pickles
Ingredients
- 1 lb of your favorite pizza dough, homemade or store bought
- Olive oil, for brushing
- 1 cup whole milk ricotta (preferably homemade)
- ⅓ cup cherry compote (click here for recipe)*
- 2-3 tablespoons pickled jalapeño slices, drained (click here for recipe)
- 2 tablespoons pistachios, chopped
- 4 slices thick cut bacon, cooked and chopped
- ½ cup freshly grated parmesan cheese
Instructions
- Preheat grill to medium-high heat. Let pizza dough come to room temperature. On a floured surface, roll/stretch until a large, thin circle is formed. Brush one side with olive oil. Place oiled side on grill, grilling until dough looks cooked on that side and has nice grill marks on it, about 5 minutes. Brush uncooked side with oil, and flip pizza over. Cook for about 1 minute on the opposite side, just until dough is barely set up.
- Remove from the grill onto a large sheet pan, keeping fully cooked side up and less cooked side down. Evenly spread with ricotta. Top evenly with cherry compote, pickled jalapeños, pistachios, and bacon. Top with parmesan. Return pizza to grill, allowing bottom to finish.
Notes
*Fresh, chopped cherries could also be used in this recipe to substitute for the cherry compote.
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