Grilled Flatbread with Mascarpone and Mixed Berries

Yields
6-8 Servings

from Chef Matt Moore of Nashville, TN

2 store-bought pizza dough balls, refrigerated

Canola oil

2 cups mascarpone cheese

2 tablespoons honey

1 teaspoon orange zest

1 cup raspberries

1 cup blackberries

Powdered sugar, optional garnish

Mint leaves, optional garnish

Set up grill for direct and indirect cooking over medium-high and low heat, respectively. On separate cookie sheets, coat dough in canola oil and form two circular 12-inch flat surfaces, each about a quarter inch thick.
Carefully place dough over direct heat, stretching over grate to ensure even consistency. Cook for 60-90 seconds, or until the underside of the dough is browned and the top of the dough is bubbling with air pockets. Carefully flip dough and move to indirect heat.
Mix the mascarpone, honey, and orange zest together in a bowl. Liberally smear the mixture over the top of both flatbread surfaces and evenly top with assorted berries.
Cover grill and cook for another 4-6 minutes, or until the fruit is warmed through. Remove from heat, garnishing with a dusting of powdered sugar and a few mint leaves. Cut into quarters and serve.

Tip: I like to leave the grill on low heat while eating the main course, as it will cook off any bits and clean the grill in time for dessert.

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