Bobby Flay Makes a Savory Pizza and Dessert Pizza | Food Network



Pizza for dinner AND dessert? Bobby knows us too, too well.

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Get the recipes:
https://www.foodnetwork.com/recipes/bobby-flay/bobby-flays-margherita-pizza-recipe-1961279
https://www.foodnetwork.com/recipes/bobby-flay/bobby-flays-dessert-pizza-recipe-1961177

Bobby Flay’s Margherita Pizza
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 20 min
Prep: 10 min
Cook: 10 min
Yield: 1 pizza

Ingredients

1 store-bought pizza dough
Olive oil, for brushing and drizzling
Kosher salt and freshly ground black pepper
1 pound fresh mozzarella, sliced 1/4-inch thick
3 Roma tomatoes, sliced 1/4-inch thick

Directions

Prepare the grill for direct and indirect cooking.

Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), stretch and shape the dough into a 12-inch round on a flat surface. Brush the top with oil, salt and pepper and toss on the grill, oil-side down. Cook until the bottom is golden brown, 1 minute. Check the bottom of the dough to see if it is getting browned. If it is on one part, but not the other, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is still not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has browned evenly. (It should only take a couple minutes if you have a hot grill.) The top of the pizza dough will also start bubbling up with air pockets.

Once the pizza dough has browned on the bottom, flip over and grill until golden brown and the dough is just firm, another minute or so. Remove to a sheet pan. Cover the grill so it retains the heat for the next step.

Drizzle the top with more olive oil. Put the mozzarella and tomato slices on top and season with salt and pepper. Return the pizza to the grill on the sheet pan, cover the grill and cook for 3 or 4 minutes to melt the cheese. Remove from the grill and tear the basil leaves over the top. Slice and serve immediately.

Bobby Flay’s Dessert Pizza
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 20 min
Active: 10 min
Yield: 1 pizza

Ingredients

1 store-bought pizza dough
Canola oil, for brushing
1 1/2 cups mascarpone cheese
2 tablespoons honey
2 plums, cut in wedges and grilled
1 cup raspberries
1 cup blackberries
Confectioners’ sugar, for dusting

Directions

Prepare the grill for direct and indirect cooking.

Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), stretch and shape the dough into a 12-inch round on a flat surface. Brush the top with oil and toss on the grill, oil-side down. Cook until the bottom is golden brown, 1 minute. Check the bottom of the dough to see if it is getting browned. If it is on one part, but not the other, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is still not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has browned evenly. (It should only take a couple minutes if you have a hot grill.) The top of the pizza dough will also start bubbling up with air pockets.

Once the pizza dough has browned on the bottom, flip over and grill until golden brown and the dough is just firm, another minute or so. Remove to a sheet pan. Cover the grill so it retains the heat for the next step.

Combine the mascarpone cheese and honey. Smear the mascarpone over the pizza and scatter the plum wedges and berries on top. Put the pizza on the sheet pan back on the grill, close the cover and cook just to warm the fruit, about 2 minutes. Dust with confectioners’ sugar and serve immediately.

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22 Replies to “Bobby Flay Makes a Savory Pizza and Dessert Pizza | Food Network”

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  2. A thin layer of Chinese Hoisin sauce on the dessert crust adds a lot. Bob Blummer did that on a dessert pizza he did on his toaster mobile show once. Sliced pears go good on it too. That's another little thing he did.

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