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Knob Creek 'Big Grilling' web series kicks grilling up a notch with Chef Symon

Knob Creek, known the world wide for their famous big bold flavored bourbon is kicking up a notch this summer with the release of its web series in its third year. The 'Big Grilling' web series once again features celebrity Chef Michael Symon is an interactive series demonstrating how to bring grilling's latest trends onto your grill all year long. Not just for the entrees, Chef Symon also introduces unique desserts that can be grilled.

Bourbon Infused Cherry Dessert Pizza
Photo courtesy of Knob Creek, used with permission

Since unique and interesting desserts are trendy not only this summer, Chef Symon has created an alcohol-infused treat that can be grilled to perfection in your backyard year round. The recipe features a delicious grilled dessert pizza that uses a decadent chocolate hazelnut spread and sweet and smokey Knob Creek Smoked Maple Bourbon-soaked cherries - definitely a crowd pleaser. The video can be viewed attached here or you can visit the Knob Creek YouTube channel by clicking here. Don't want to try to keep up with the video to get the recipe? Here it is!

Grilled Cherry Pizza with Nutella® Hazelnut Spread and Knob Creek® Smoked Maple Bourbon Infused Cherries

Recipe by Celebrity Chef Michael Symon

Makes 1 Pizza


  • 1 Rolled out pizza dough

  • Flaky sea salt

  • ¾ Cup of Nutella® Hazelnut Spread

  • 1 Cup fresh sour cherries

  • ¼ Cup Knob Creek® Smoked Maple Bourbon

  • 3 Tablespoons granulated sugar

  • Zest of ½ orange


  1. In a mixing bowl, combine cherries, Knob Creek® Smoked Maple, sugar and orange zest and mix.

  2. Once mixed, let sit for 1 hour or until the cherries soften and the liquid around them is stained red. If needed, this can be done the night before and kept refrigerated.

  3. While the cherries are softening, shape your pizza dough and preheat your grill to medium high heat.

  4. To shape the pizza dough, flatten it with your hands on a slightly floured surface. Either use your fingers to stretch the dough out, or hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

  5. Once you've stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape, about 12-inches in diameter.

  6. Once the grill is hot, place pizza dough round on a lightly floured rimless cookie sheet.

  7. Let the dough slide off the cookie sheet onto the hot grill grates. Close the lid of the grill and let cook for 2-3 minutes.

  8. After 2 minutes, open the grill and check underneath the dough to see if it is getting browned. If it has some nice grill marks, use a spatula or tongs to flip the dough to cook the other side. If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has begun to brown. The top of the pizza dough should start bubbling up with air pockets.

  9. After the dough has cooked for a minute or 2 on the other side, remove it to a tray and prepare to top it.

  10. While the dough is still warm, spread half of the Nutella® Hazelnut Spread over the top, leaving a 1 inch border around the edge.

  11. Drain the cherries, reserving the liquid, and sprinkle ½ of them evenly over the top of the pizza.

  12. Sprinkle the pizza with a little bit of flaky sea salt.

  13. Slice and serve.

Since this is just the first video in the Knob Creek series, head on over to the Knob Creek Channel on YouTube and subscribe to receive the latest videos as they are released. While you're there check out the latest video to be released 'Grilled Side of Salmon with Knob Creek® Smoked Maple Bourbon Glaze' and let Knob Creek® and Chef Symon turn your grill into a fancy affair! To find out more about Knob Creek visit their site at

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