Grilled Blackberry, Strawberry, Brie & Basil Pizza Crisp
Both sweet and tart, these crisps are a perfect option for a decadent and fresh dessert at your 4th of July BBQ.
1 pack of Sadie Rose par-baked Flatbreads
1/4 cup olive oil
16 basil leaves, chopped + divided
8-12 ounces brie, sliced
1 1/2 cups strawberries, chopped
3/4 cup blackberries
1/2 teaspoon pepper
Balsamic Honey Glaze
1/2 cup balsamic vinegar
3 tablespoons honey
Make the honey balsamic glaze. Add the balsamic vinegar and honey to small sauce pan and simmer until reduce by half. This should take about 10 to 15 minutes. Remove from the heat and set aside until ready to use.
When ready to grill the pizzas preheat the grill the high heat.
Add the blackberries to a bowl and add about half of the basil. Lightly mash the blackberries with a fork.
Brush both sides of your flatbreads with olive oil and a little bit of salt. Throw your par-baked flatbreads onto the grill for one minute on each side. Flip back over and start to add toppings.
Top the grilled side of each of the pizzas with slices of brie, but make sure to leave a 1/2 inch boarder around the edges so the brie does not melt all over the grill. Then top with lightly mashed blackberries and the chopped strawberries.
Grill for about 3 to 5 minutes, our until the brie has melted and the pizzas are crisp. Top with the remaining fresh basil and drizzle on the honey balsamic glaze.
To make the American flag pizza, place the the blackberries in the left hand corner of a square pizza crisp and then push the strawberries into the brie in rows. Grill as directed above.
Recipe adapted and photo courtesy of www.halfbakedharvest.com