Zaza's Perfect Blueberry & Blue Cheese Pie
Zaza likes pizzas in different colors. Different than red. To follow up on her Perfect Blueberry Lemon Pie, Zaza is offering something a bit more savory.
Savory? Yes... blueberries are SWEET as anyone knows. But if you pair them with something a bit saltier, a bit TANGIER... well, then you have what Zaza likes to think of as a pizza cheese plate.
A little blueberry, a little blue cheese (Zaza likes the Italian version called "Gorgonzola"), and a little Rosemary.
And just to be clear:
Here's how it goes:
This recipe makes 4-5 personal-sized pizzas (about 8” in diameter)
1 recipe homemade pizza dough
1 pint fresh blueberries
1 tablespoon brown sugar
zest of ½ a lemon
1/8 cup water
3 tablespoons Balsamic Vinegar
6 oz gorgonzola or blue cheese
Extra Virgin Olive Oil
About 4 tablespoons fresh rosemary, needles only
In a small sauce pan, heat 1 tablespoon brown sugar and the balsamic vinegar together until the sugar has dissolved. Add 1/8 cup water, the blueberries, grated zest from ½ lemon a pinch of salt and about 1 teaspoon fresh rosemary.
Bring to a simmer and cook for about 15 minutes, until the blueberries pop and become soft. Set-aside.
Heat your oven to 500 °F. If using a pizza stone, allow the stone to heat in the oven for 30 minutes before baking on it. Stretch out one of the pizza dough rounds onto a pizza peel dusted with flour, or onto a cookie sheet (if not using a pizza stone).
Place the Gorgonzola cheese on top of the pizza dough in teaspoon sized dollops. Don’t overload the dough with cheese. Now drizzle the blueberry balsamic mixture over the top of the cheese. Use a light hand, because as the pizza cooks, the toppings will spread. Sprinkle some fresh rosemary on top of the blueberries. Slide the pizza into the oven and bake for about 8-10 minutes, until the crust is golden brown and the cheese is bubbling.
Remove from the oven, garnish with more fresh rosemary and a drizzle of olive oil. Serve immediately.