If you’ve never tried blueberries on pizza, you’re seriously missing out. The juicy morsels add sweet and tangy flavor that perfectly complements funky blue cheese. Trust!
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- Yields:
- 4 serving(s)
- Total Time:
- 20 mins
- Cal/Serv:
- 420
-
Cornmeal, for dusting
- 1/4
small red onion, thinly sliced
- 1 tsp.
balsamic vinegar
- 1 tsp.
olive oil
- 1/2 tsp.
thyme leaves, chopped, plus more for sprinkling
plus more for sprinkling
-
Kosher salt
- 1/2 c.
blueberries
-
All-purpose flour, for dusting
- 1 lb.
refrigerated pizza dough, at room temp
- 4 oz.
thinly sliced provolone cheese (about 6 slices)
- 1 oz.
blue cheese, crumbled, for sprinkling
Directions
-
- Step 1Heat pizza oven to 750°F. Sprinkle pizza peel with cornmeal.
- Step 2In bowl, toss onion with vinegar, oil, thyme and 1/4 teaspoon salt; toss with blueberries.
- Step 3On lightly floured surface, shape pizza dough into 12-inch round or oval and place on prepared peel. Top dough with provolone, leaving 1/2-inch border, then scatter with blueberry mixture.
- Step 4Slide pizza into pizza oven and cook, turning occasionally, until crust is browned all around and on bottom, 4 to 5 minutes.
- Step 5Transfer pizza to wire rack and let cool at least 5 minutes. Sprinkle with blue cheese and additional thyme if desired before slicing and serving.
Conventional Oven Directions: Place pizza stone or baking sheet in oven and heat oven to highest temp possible without broiling. Prepare pizza as directed and slide onto pizza stone or sheet and bake until crust is browned all around and on bottom, 12 to 15 minutes.
NUTRITIONAL INFORMATION (per serving): About 420 calories, 14 g fat (6.5 g sat), 25 mg cholesterol, 1,326 mg sodium, 55 g carbohydrate, 3 g fiber, 2.5 g sugar (0 g added sugar), 15 g protein
Kitchen Appliances & Innovation Lab Director
Nicole (she/her) is the director of the Good Housekeeping Institute‘s Kitchen Appliances and Innovation Lab, where she has overseen content and testing related to kitchen and cooking appliances, tools and gear since 2019. She’s an experienced product tester and recipe creator, trained in classic culinary arts and culinary nutrition. She has worked in test kitchens for small kitchen appliance brands and national magazines, including Family Circle and Ladies’ Home Journal.
Source : Goodhousekeeping
