Very Berry Pizza

Gas grill: preheat to high; Charcoal grill: build fire For the base: Mix ricotta cheese with vanilla, sugar and lemon zest. Reserve for topping. (Adventure Club: Add store-bought or home-made passion fruit puree to the ricotta cheese mixture.)

Sprinkle work surface with grits or polenta. Place dough directly in the middle of the work surface. Gently roll or stretch out dough into a 12-inch rectangle or circle, about 1/4-inch thick. Brush both sides generously oil and set aside.

When ready to grill:

Gas grill: reduce heat to medium; Charcoal grill: move all of the gray-ashed briquettes to one side Pick up the dough by the two corners closest to you. In one motion, lay it down flat --directly over the heat source -- onto the cooking grate from back to front. Immediately close lid and grill for 3 minutes (no peeking!), check crust, and if necessary, continue grilling until the bottom of the crust is well marked and nicely browned .

Use tongs to transfer crust from grill to peel and close lid. Flip crust and grill until second side is well browned. (Since we are not melting cheese or warming any toppings, you do not need to switch to indirect heat). Remove crust from grill and immediately, spread it evenly with ricotta cheese spread.

Let your inner artist dictate how you arrange the blueberries, raspberries and strawberry slices over the pizza. Finish with a generous drizzle of honey. Slice and serve immediately.