This light and refreshing dessert pizza is perfect for entertaining.
Preparation Time: 5 mins
Total Time: 35 mins
1 sheet puff pastry (10-inch square), thawed
4 oz Brie cheese, sliced
1 cup fresh blueberries
1 cup whipped cream
1/3 cup unsalted butter, softened
3/4 cup granulated sugar
3 egg yolks
2/3 cup lemon juice
Lemon Curd: Using electric mixer, beat butter with sugar for 2 minutes. Add eggs and yolks; beat for 1 minute. Stir in lemon juice (mixture may curdle, but will smooth out as it cooks).
In saucepan set over medium heat, cook egg mixture, whisking constantly, for 4 to 5 minutes or until curd is smooth, thickened and coats back of spoon (do not allow mixture to boil).
Add liquid to drip tray and Preheat Kenyon City Grill® to medium-high. Prick puff pastry all over with fork; place directly on grill. Cook for 4 to 5 minutes or until grilled and golden brown on bottom; using tongs, flip pastry.
Arrange Brie slices evenly over top. Close lid; grill for 3 to 4 minutes. Open lid; scatter blueberries over melted cheese. Close lid; cook for 3 to 4 minutes or until berries are warm and juicy. Serve pizza with Lemon Curd and whipped cream.