Blueberry pizza is my 50th blog post! I can't believe I have blogged about 50 recipes. Wow! I found this recipe on the How Sweet It Is blog and new I had to try it. I felt so bad for Jessica that after two failed attempts she was not able to sample this pizza at Cafe Sante. I am glad she created a recipe without ever eating the pizza. That is some skills! Or determination, however you look at it.
I cheated and did not make my own dough but I included her recipe below. I'm a fan of the Italian dough that Publix sells. Just follow the directions on the bag of dough for proofing and cooking. A bag of dough does not sound appetizing but trust me it is good stuff.
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| Ready for the oven! |
My mom and I made this pizza over Labor Day weekend. We were not sure how we would like it. It is seriously heaven! We love it! At first my mom was hesitant with all the steps but after she tasted the blueberry awesomeness she said it is a keeper. (Of course my dad was not a fan.) Not too sure how well the shallots go with the other flavors. Next time we may leave the shallots off and add lemon juice to the ricotta spread.
Blueberry Pizza with Whipped Ricotta + Caramelized Shallots
Yield: 1 pizza
Total Time: 2 hours
Total Time: 2 hours
Ingredients:
dough
1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
2 2/3 cups whole wheat flour
1 teaspoon salt
1 tablespoon olive oil
2 tablespoons butter
4 shallots, sliced
1/4 teaspoon salt
2 tablespoons brown sugar
2 garlic cloves, minced
1/2 cup ricotta cheese
2 lemons, zested
8 ounces mozzrella cheese, freshly grated
2 tablespoons fresh thyme
1 cup blueberries
2 tablespoons parmesan cheese
1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
2 2/3 cups whole wheat flour
1 teaspoon salt
1 tablespoon olive oil
2 tablespoons butter
4 shallots, sliced
1/4 teaspoon salt
2 tablespoons brown sugar
2 garlic cloves, minced
1/2 cup ricotta cheese
2 lemons, zested
8 ounces mozzrella cheese, freshly grated
2 tablespoons fresh thyme
1 cup blueberries
2 tablespoons parmesan cheese
Directions:
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 2/3 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
While the dough is rising, heat a large skillet over low heat and add olive oil and butter. Add in the shallots and the salt and cover, cooking for 30 minutes and stirring occasionally and reducing the heat more if they begin to brown too much. Stir in the brown sugar and the garlic and cook for 5 more minutes. Set aside.
Add the ricotta to a food processor and blend until smooth. Add in the lemon zest and puree until combined. After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
Preheat your oven to 375 degrees (or if you're using a pizza stone or the skillet method, follow those directions). Spread the ricotta on the dough and cover it with half of the mozzarella. Add the shallots and the thyme, then cover it in the blueberries. Add the remaining cheese. Bake for 30 to 35 minutes, or until the crust is golden and the cheese is bubbly. Remove and serve with parmesan on top.
