Ingredients
CARAMELIZED WHITE CHOCOLATE
GANACHE
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1/4 cup (60 ml) dark chocolate chips
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1/4 cup (60 ml) whipping cream
PIZZA
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11 ounces (312 g) pizza dough
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10 fresh cherries, pitted
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Caramelized white chocolate, to garnish
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2 tablespoons (30 ml) fresh basil, chopped
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Sea salt, to garnish
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1/4 cup (60 ml) almond slices, toasted
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Vegetable oil, for grilling
Directions
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 ten minutes with the lid closed, then spread out with an offset icing spatula.
- Repeat this process five 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 ten minutes then remove scrape off pan and chop to desired size.
GANACHE
- In a medium bowl, place the 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.
PIZZA
- Preheat the barbeque to med-high or 375 F (190 C).
- Roll out pizza dough and grill two 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 one 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 five minutes then slice and serve.
