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Treat Yourself to Summer Berry Cobbler Flatbread

Posted: Friday, Jul. 06, 2012

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Chef Troy Gagliardo

CChef Troy Gagliardo is a self-taught chef that has parlayed his years of kitchen experience into many other culinary ventures. Including a proprietary spice line, cook books, commercials, food styling, cooking/restaurant columns, endorsements, cooking classes, and live appearances. Troy has been voted as one of the Charlotte’s Top Five Chefs two years in a row by Creative Loafing readers. Chef Troy has appeared in two national commercials with NASCAR legend Dale Earnhardt Jr. and joined him for a media tour day just days before Dale Jr. won his second Daytona 500 to start the 2014 NASCAR season. For the past seven years, Chef Troy has appeared each week on Charlotte's morning show WCCB News Rising, cooking his way through "Troy’s Everyday Eats". Filmed live each week at the WCCB Charlotte studios, Chef Troy teaches his unique style of food with a simple Warren publishing recently signed Chef Troy to publish his new cookbook entitled Pseudo Southern-a playful twist on the art of southern cooking, which has been endorsed by Top Chef Alum and best-selling author Fabio Viviani and also star of “A Chef’s Life” Vivian Howard. Fabio said of Pseudo Southern, "Southern food is my second home. It's as close to my heart like Italy is, and that is why I love Troy's recipes so much. They remind me of the childhood I would have had if I was born in the south”. Vivian had this to say, “Troy’s take on southern food is just left of center, fun, and refreshing. His recipes are approachable that even the most jaded cook will be intrigued to try.” Chef Troy is also a free-lance food writer for the Charlotte Observer and Examiner.com and lives in Mooresville, NC with his wife Tracy, of twenty-three years, and their two daughters, Ally and Isabella. He can be seen every Tuesday morning from 7-9 am on WCCB News Rising.

What could possibly be better than a sweet, gooey, summer berry cobbler with a perfectly crisp buttery crumble? Not much… unless you put it on lightly grilled flatbread, with a smear of ricotta cheese, those same berries, sweetened to perfection with brown sugar and just a splash of almond extract. Now we’re talking. Oh… and whip up some heavy cream with a splash of pineapple juice to stiff peaks to top it off and oh my goodness, are you in for a treat.

Perfectly ripened summer berries all by themselves are… well just that, perfection. Take advantage of the briefest of time during the year when local berries are bursting off the bushes. Make jellies and jams, cobblers and pies, or pop them in your mouth all by themselves. Just do it before the good stuff is gone until next summer.

This version of a cobbler is super simple and easy to do right out on the grill. It is safe to say that you probably haven’t had anything quite like this hand held cobbler. Use whatever berries look and taste the best or do a mix-up of different kind’s berries for a one of a kind super summer treat!

Summer Berry Cobbler Flatbread

• 2 each, 12 ounce pizza dough, homemade or store bought
• 8 ounces ricotta cheese, drained for 24 hours
• Whip Cream, homemade or store bought, to taste


• 4 cups berries - raspberries, blackberries, strawberries, blueberries
• 3/4 cup brown sugar, plus extra to dust peaches
• 2 teaspoon almond extract
• 2 tablespoons all purpose flour
• Unsalted butter, to coat

Crumble Topping:

• 1/4 cup all purpose flour
• 1/2 cup vanilla wafers, crushed, plus more for garnish
• 1/8 cup brown sugar
• 1/4 cup unsalted butter, cold, half a stick, cut into very small cubes


1. Preheat grill to medium high heat, for direct and indirect heat grilling.

2. Let dough sit out at room temperature for 15 minutes.

3. Flour/flatten dough into an oblong shape about a ½” thick and lightly oil one side of each pizza dough.

4. Place directly over flame and grill lightly on each side, about 45 seconds to 1 minute per side and remove.

5. Place berries, brown sugar, flour, almond extract in a mixing bowl and mix to combine.

6. In a separate mixing bowl, combine the flour, wafers and brown sugar.

7. Add cubed butter. Using fingers, combine it until it has the texture of a very course bread crumb.

8. Smear equal parts of the ricotta on each dough, top with berry mixture and then the crumble.

9. Place on top rack of grill over indirect heat side or in a 425 degree oven on a baking sheet/stone.

10. Cook, rotating once or twice, until golden brown and bubbling.

11. Remove from grill and let stand to cool slightly. Cut into individual pieces, top with whip cream and serve.

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