One of our favorite things to do when we have people over is grilled pizza. And as much as we love pizza covered in meats and cheeses, we get almost as excited when we get to buy fresh summer fruits, throw some dough right on the grates and whip up dessert pizzas — like this one topped with whiskey-soaked strawberries and hazelnut spread.

For the whiskey, we used Knob Creek’s Smoked Maple Bourbon to enhance both the sweetness of the berries and the smoky flavors that seep into the crust on the grill. A fancy fig balsamic vinegar brought a brightness to the dish, along with fresh mint and basil.

You can certainly make your own pizza dough for this, but we bought one from our local grocery store and it worked out just fine. It ended up being oblong and a little “rustic,” but it all tastes the same going down. And when you have extra bourbon to drink, who cares — right?

Knob-Creek-Bournon

Grilled Pizza with Bourbon-Soaked Strawberries

1 pre-made pizza dough
½ cup hazelnut spread
1 cup sliced strawberries
½ cup bourbon
¼ cup balsamic vinegar
2 tablespoons sugar
Minced fresh mint
Minced fresh basil
Sea salt

Mix the strawberries, bourbon, balsamic, sugar, mint and basil in a bowl. Allow the berries to macerate (covered) for at least an hour, or overnight,  in the fridge.

Bourbon-soaked-Strawberries

Prepare your grill for direct grilling. Roll out the pizza dough to the desired size. Oil the grill grates with olive oil and place the dough directly on the grill. After about 2 minutes, flip the dough to the other side. After another 2 minutes, remove the dough from the grates. Place the ½ cup of hazelnut spread on the crust and gently spread it evenly. Return the crust to the grill for about 1 minute, hazelnut spread side up, to melt. Remove your pizza from the grill. Top it with strawberries and sea salt. Slice and enjoy.