Ingredients: 

• 1 cup ricotta cheese
• ½ teaspoon vanilla extract
• 5 tablespoons sugar
• 2 tablespoons finely chopped crystallized  ginger
• Zest of ½ lemon, finely grated
• 2 tablespoons all-purpose flour, for kneading the dough
• 3⁄4 teaspoon ground cinnamon
• 1 ball prepared pizza dough, at room temperature
• ¼ cup uncooked polenta, for rolling the dough
• 2 tablespoons vegetable oil (such as canola) or nut oil (such as walnut)
• 230ml fresh blueberries, picked over
• 230ml pint fresh raspberries, picked over
• ¼ cup honey

Method: 

1. Combine the ricotta, vanilla, 2 tablespoons of the sugar, the ginger, and lemon zest in a medium bowl. Reserve for topping.
2. Sprinkle the work surface with the flour. Mix the remaining 3 tablespoons sugar with the cinnamon and knead it into the dough. Set aside until ready to make pizza.
3. Set the EGG for direct cooking at 200°C. Preheat a Pizza & Baking Stone.
4. Roll out and shape the dough, add to preheated Pizza & Baking Stone ,and cook the first side of the crust. Use tongs to turn the crust over. Continue cooking until the bottom crust is well browned.
5. Remove from the EGG and immediately spread it evenly with the ricotta mixture. Let your inner artist dictate how you arrange the berries over the top. Finish with a generous drizzle of honey. Slice and serve immediately.

Serves 2 to 4

*You may also want to try adding the pulp from 2 fresh passion fruits to the ricotta cheese mixture.

Recipe adapted from Pizza on the Grill by Elizabeth Karmel and Bob Blumer.