New York food blogger Cathi Iannone (The Brooklyn Ragazza) shared this recipe with me for my half hour show Garden Style. As she says blueberry, Gorgonzola and prosciutto are a flavorful trinity that makes these little pizzettes so, so delicious.
If you are pickling your own blueberries, make them the night before so they have time to absorb the flavor of the pickling juice.
- Category: Entree
- 10 ounces pizza dough
- 1 cup crumbled gorgonzola cheese, divided
- 1/2 cup heavy cream
- 1 cup shredded mozzarella
- 1/4 pound thinly sliced prosciutto
- 1 cup pickled blueberries
- 1 cup fresh arugula
- 1/2 cup parmesan reggiano cheese, grated
- flour for dusting
- 1 cup vinegar
- 1/4 cup sugar
- 1 1/2 tablespoons kosher sea salt
- 1 1/4 pounds fresh blueberries
- To make the pickled blueberries combine the vinegar, sugar and salt in a small saucepan. Heat and stir until the sugar dissolves. Place the blueberries in a large mason jar. Pour the pickling juice over the berries. Cover and place in the refrigerator overnight.
Make the Pizza
- Preheat the oven to 500 degrees F and place a cookie sheets or a pizza stone on the bottom rack.
- Dust a clean work surface with flour and divide the dough into 5 balls.
- Press the crust into 5-inch circles and place them on sheets of parchment paper. Set aside.
- Combine 1/2 cup of Gorgonzola and 1/2 cup of cream in a saucepan on low heat. Heat the mixture until the Gorgonzola melts, stirring to blend.
- Divide the cream sauce among the 5 pizzettes; spreading evenly over the dough.
- Sprinkle the mozzarella and remaining Gorgonzola over the 5 pizzettes. Top with prosciutto and pickled blueberries.
- Place the pizzettes on the parchment paper onto the cookie sheets or pizza stone and bake for 8 minutes.
- Remove from oven and garnish with arugula and Parmesan Reggiano.