Star Spangled Berry Pizza on the Grill

4th of July Pizza 10

There is nothing more American than grilling on the 4th of July, well, maybe a star spangled pizza is the most patriotic of all. This is a super fast pizza that is ideal for breakfast, which I just served my family this morning, or can be throw together at your holiday BBQ as dessert. I made the pizza in a small baking sheet, but you can make a larger one if you have a crowd to feed.

Happy 4th of July!

1/2 pound dough (I used the Master recipe from Artisan Pizza and Flatbread in Five Minutes a Day, but you could use a whole wheat or Brioche dough as well) – If you want a larger pizza, use 1 pound of dough and double the toppings. Bake the larger pizza in a 1/2 sheet pan.

Oil for the pan


4 ounces cream cheese, softened

3 tablespoons sugar

1 teaspoon vanilla extract

2 teaspoons fresh lemon juice

1 1/2 cup sliced fresh strawberries or raspberries

1/2 cup fresh blueberries

To make the pizza on the grill:

Roll out your dough to fit your Quarter Baking Sheet. If your dough is resisting your efforts to stretch it out, then let it sit on the counter for about 15 minutes and it will roll more easily. You can use a bench scraper to detach the dough from the work-surface if your dough is sticking to the counter. Lift it and add more flour while rolling. A little sticking can help achieve the right size, but too much sticking may cause tearing.

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Preheat your grill to medium heat. I have a grill that has 3 burners and I turned them all on to medium, which means about 400°F if you have a thermometer.

Mix together the cream cheese, 2 tablespoons sugar, vanilla, and lemon juice.

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Spread the cream cheese topping over the rolled out dough.

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Arrange the berries over the topping in a flag pattern. Sprinkle the remaining sugar over the top of the berries.

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I turned off the middle burner when I put the pizza on the grill. I left the front and back burners on medium heat. If you are using brioche dough, you may want to turn the heat down slightly, or keep a close eye on the crust.

Shut the lid and bake for about 15 minutes.

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If the crust is not coloring, or the toppings are not cooking, cover the pan with an aluminum lasagna pan. Make sure the steam from the berries can escape or the crust will get soggy.

Bake covered for about 10 minutes.

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Once the bottom crust is nicely golden brown your pizza is done.

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Remove and allow to cool for a few minutes to let the cheese set up slightly.

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The pizza is wonderful warm or room temperature.

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The crust made with the Master recipe will be a bit crisp. If you make it with brioche the crust will be more tender and rich. Both ways are wonderful.

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19 thoughts to “Star Spangled Berry Pizza on the Grill”

  1. This looks fabulous. Can you tell me where I can purchase the Gold Medal Flour wooden bench scraper. Thank you for all the delicious recipes.

  2. completely unrelated to this post, sorry, but you directed me to post here via twitter: my question is, is it possible to make chinese-style steamed buns (bao) with your basic boule dough recipe? for example, would this technique work with the basic boule recipe?

    1. we’re guessing that it is; at some point we’ll test that. If you have any luck with your own experiments on that, please let us know.

      1. i will be trying it this week, so i will definitely let you know. my worry was that, being so hydrated, that it would be hard to work with in this way, but i’m a stubborn sort and i vow to try it anyway. : )

      2. checking back in with results: using the basic boule recipe from your book, you can TOTALLY make chinese-style steamed buns with great success. i can’t speak to how authentic they taste, but i formed them into rough slightly flattened balls about 3.5″ in diameter, let them rise 30 mins, and then steamed them in a steamer (placed on a piece of parchment paper) for 20 minutes, and they are fantastic.

  3. Hi Zoe,
    my first attempt with the master recipe was not successful:-( the bread turned out to be too dense and quite “wet” inside although outside it was crusty. I have to mention though that my oven has this vent located on the back burner of the stove. Plus i am using an aluminum broiler pan for the steam just because i don’t have the broiler pan on hand. I am not going to give up and will try again but will probably have to get a broiler pan and see if this will make the difference. I do have the stone baker though. I would appreciate it very much if you can tell me what I am doing wrong. thanks

  4. Do you have a Spanish-language translation of your book, “Healthy Bread in Five Minutes a Day”?

    1. We do not, I’m sorry to say, can’t find a publisher willing to do that. Our only translations to date are Chinese (in Taiwan and in China, British English in the UK (, and an upcoming Japanese next year. The British version has gram and ounce-weights for the ingredients.

  5. I just made the 100% Whole Grain Maple Oatmeal Bread from your Healthy Bread book.

    I suspected I was in trouble when I tried to stretch the surface of the dough. The dough didn’t seem to have any elasticity; I had to more form the dough than stretch it.

    I am now eating a piece. It is very heavy and almost wet.

    It makes me think I also didn’t bake it long enough, and yet it was in the oven until brown and firm.

    From that kind of description, does it give you an idea of where I went wrong? Thank you for the help.

    1. Karen: Have you looked at our FAQ tab (above), select “Dense crumb: What am I doing wrong?” Did you make any substitutions or leave out the vital wheat gluten? Have you checked your oven temp with something like ?

      This is a denser loaf than a nice light baguette, for sure.

  6. What an adorable (and delicious) idea! I’d love to try it, but I have a charcoal grill. Even moving the charcoal over to one side, it’s near-to-impossible to get indirect heat on one. I think I’ll give it a go anyway.

    1. People have made this work– easier if you have a big grill. I agree, this is much easier on gas.

  7. Same question, different dough–How can I make the Brioche dough for dessert pizza gluten-free? Can I just use the gluten free brioche dough as is, or should I modify it with hints from the NOT gluten free brioche pizza dough? I’m working on updating all the recipes I’ve gathered from the cookbooks that I can no longer eat, hoping that many of them can be converted now that I’ve mastered the gluten-free doughs. Thanks so much for all you do, especially the Gluten-Free book!

    1. Your welcome! You should be able to use the regular Master from that book, or a challah or brioche. Go easy on the toppings so it doesn’t get overloaded with liquids…

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