Ease of preparation rating: Easy
Yield: 4 servings
Ingredients:
For the caramelized white chocolate:
5-ounce white chocolate
For the ganache:
¼ cup (60 ml) dark chocolate chips
¼ cup (60 ml) whipping cream
For the pizza:
11 ounces (312 g) pizza dough
10 fresh cherries, pitted
Caramelized white chocolate, to garnish
2 tablespoons (30 ml) fresh basil, chopped
sea salt, to garnish
¼ cup (60 ml) almond slices, toasted
Vegetable oil for grilling
Method:
For the caramelized white chocolate:
Preheat half the barbeque to medium-low or 325 F (160 C).
Chop white chocolate into small chunks and spread out on a nonstick baking sheet.
Place baking sheet on the unlit side of the barbeque to cook indirectly.
Bake for 10 minutes with the lid closed, then spread out with an offset icing spatula.
Repeat this process 5 more times for a total of 60 minutes or until a smooth consistency and caramel color is achieved.
Place the finished product in the freezer to cool for 10 minutes then remove scrape off pan and chop to desired size.
For the ganache:
In a medium bowl Place chocolate chips.
Heat whipping cream to a simmer.
Pour whipping cream over the chocolate chips and whisk until a smooth consistency is achieved.
Put aside and let cool slightly.
For the pizza:
Preheat the barbeque to med-high or 375 F (190 C).
Roll out pizza dough and grill 2 minutes per side, turning every minute to produce crosshatched grill marks, then set aside.
In a bowl, toss cherries with a little vegetable oil and char the cherries for 1 minute on the barbeque.
To serve:
Top cooked pizza dough with a layer of ganache.
Sprinkle charred cherries, caramelized white chocolate, almonds, basil, and sea salt.
Let rest for 5 minutes then slice and serve.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.