2015: Savory Wild Blueberry Pizza

  • Chef: tara pittman
  • Ready in: 10 minutes
  • Serves: 3-4
  • Complexity: easy
2015: Savory Wild Blueberry Pizza


  • 1 prebaked focaccia or store bought crust like a Boboli crust, recipe at end
  • 8 ounces shredded Rumanio mozzarella cheese
  • 1 onion, chopped and sauted
  • 1-2 tablespoons fresh rosemary, chopped
  • 3/4 cup frozen Wild Blueberries
  • 1 teaspoon sea salt


Oven 400F Place the cheese all over the crust. Then sprinkle the chopped sauted onion over the cheese. Follow with the rosemary and then sprinkle the sea salt over the toppings. Last place the frozen wild blueberries on the pizza. Keep the blueberries in the freezer until ready to use as they are easier to use when frozen. Bake the pizza for 20 minutes or until the cheese is melted. Whole Wheat Focaccia 1 cup warm water (100 degrees) 1 1/2 teaspoons yeast 1 teaspoon sugar 1 1/2 teaspoons olive oil 1 1/4 cups white flour 1 1/4 cup wheat flour 1 teaspoon salt Directions In a large bowl, dissolve the yeast and sugar in the warm water. Let stand 10 minutes. Add the oil, flour, salt, and Kalonji seeds.Stir until all flour is absorbed. Then place dough on a lightly floured surface and knead for about one minute, adding flour (1 tablespoon at a time) if it is sticky. Place the dough in a lightly oiled bowl. Cover with a damp cloth and let rise in a warm place until doubled in volume, about an hour. I like to turn my oven on for one minute and then turn it off to make my warm dough rising place. When dough is done rising, preheat the oven to 425 degrees. Lightly oil your pizza stone or baking sheet with olive oil. Turn the dough onto a lightly flour surface and knead for a minute. Then pat and stretch on the pizza stone or baking sheet. When the dough covers all the stone or pan, take a fork and poke it all over the dough, evenly spaced in twenty places so the crust does not form bubbles. Bake the focaccia for 20 minutes or until crust is lightly brown and crispy.

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