Each year when summer arrives with its array of fresh fruits, so does the dessert ‘fruit’ pizza. How could you not love it — tender pastry shell filled with a custard and topped with colorful fruit! Fruit does have its rightful place atop pizza but it doesn’t have to be limited to dessert. When it comes to savory, we are all familiar with the ham & pineapple pizza. But you can’t just throw pineapple on pizza and call it done. The abundance of sweet or tart fruit has the power to give pizza a burst of flavor and add complexity to its profile. When balancing a fruit topping, cheese can make all the difference. Next, pair it with cured meats add heat and you have that glorious sweet and savory fusion.
Numerous times I have served roast pork tenderloin with a wild blueberry balsamic sauce. It never lets me down in taste or eye appeal. If that combo could taste so good, why wouldn’t a savory blueberry pizza work?!
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- 454 grams purchased OR homemade pizza crust
- 170 grams mozzarella cheese, grated, divided
- 110 grams Gorgonzola cheese, crumbled
- 110 grams bacon, thick slice, cooked & drained
- 1/4 medium red onion, thinly sliced OR diced
- 170 ml fresh wild blueberries
- 1/4 medium green pepper, sliced
- 1/4 cup fresh basil, thinly sliced (optional)
- freshly ground black pepper
Ingredients
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- Preheat oven to 400 F. Pat & stretch dough onto a 14-inch pizza pan. With a fork, pierce the dough several times.
- Leaving a 1-inch border, sprinkle dough with half of the mozzarella, all the gorgonzola, chopped bacon & red onion. Bake until crust is golden brown, 12-14 minutes.
- Sprinkle the blueberries, remaining mozzarella cheese & sliced green pepper over pizza; bake until cheese is melted, about 2 minutes. Remove from oven; top with basil (if using) & pepper.
- Recipe was adapted from http://blueberrycouncil.org