This light and refreshing dessert pizza is perfect for entertaining.


Preparation Time: 5 mins

Total Time: 35 mins

Serves: 4




1 sheet puff pastry (10-inch square), thawed

4 oz Brie cheese, sliced

1 cup fresh blueberries

1 cup whipped cream


Lemon Curd:

1/3 cup unsalted butter, softened

3/4 cup granulated sugar

2 eggs

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.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>