Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2
pineapple, rind removed, cut into bite-size pieces
1
cup fresh blueberries (about 6 oz)
2
tablespoons all-purpose flour
1
tablespoon finely chopped fresh basil leaves
4
teaspoons turbinado sugar (raw sugar) or granulated sugar
1
tablespoon apple jelly, melted
1
egg, beaten
Fresh basil leaves, if desired
Preparation
Heat gas or charcoal grill for indirect cooking. Remove pie crust from pouch; unroll on inverted metal pizza pan.
In medium bowl, toss pineapple, blueberries, flour, chopped basil and 3 teaspoons of the sugar until fruit is well coated.
Brush crust with half of the melted apple jelly. Mound fruit mixture in center of crust to within 2 inches of edge. Bring crust up over filling, creating freeform rustic edge. Brush crust with egg. Sprinkle with remaining 1 teaspoon sugar.
Place pizza pan on unheated side of two-burner gas grill heated to medium-high. (For one-burner gas grill, place pan on grill over low heat. For charcoal grill, move medium-hot coals to edge of firebox; place pan on grill rack.) Cover grill; cook 30 to 35 minutes or until crust is golden brown and filling is bubbly. Cool 5 minutes.
Just before serving, brush fruit with remaining melted apple jelly. Garnish with basil leaves.
