We took the most effective components of a cheese board — fruit, pickles and cheese, all advanced in taste — and mixed them on a pizza for an impact that’s candy, bitter, creamy and a bit funky. It really works year-round, after all, but it surely’s further particular when summer season berries are at their greatest. The brisker the blueberries, the higher the slice.
Pickled blueberries (added pre- or post-bake) and lemon zest make for a candy zing that’s complemented by the creamy Camembert and nutty Gruyère. Different berries would work properly on this utility (attempt raspberries or blackberries once they’re in season) however there’s simply one thing concerning the plumpness of the blueberries that gives for that further textural distinction. Whereas this pizza is generally about assembling high quality components, it does require a little bit of forethought: You’ll must make the pickled blueberries two days prematurely so that they have time to brine.
Wonderful for a day picnic within the again backyard or boxed as much as cart to the park or seashore, we suggest pairing this pizza with a bottle of glowing white wine and good pals.
This recipe options pickled blueberries, a part of our Garnish of the Month collection.
4 12” pizzas
4 x 250-gram dough balls
7 ounces (200 grams) Camembert cheese
6 ounces (160 grams) Gruyère cheese
3 tablespoons (10 grams) contemporary thyme
½ cup (100 grams) pickled blueberries
zest of two Meyer lemons
This recipe would swimsuit a number of pizza kinds, however we expect our Traditional Pizza Dough can be an incredible match. Be sure to arrange your dough forward of time to make sure it rises at room temperature earlier than preheating your oven.
Hearth up your oven. Intention for 750-850°F (400-450°C) on the baking stone inside. (Use the infrared thermometer to rapidly and precisely test the temperature of the center of the stone.)
Stretch your dough on a evenly floured floor. Push the air from the middle out towards the crust, then use your knuckles to stretch out the bottom to 12 inches.
Prime the pizza with 1 / 4 every of the Camembert and Gruyère, tearing the cheese into items and distributing evenly throughout the dough.Sprinkle on a couple of pinches of thyme, then high with 1 / 4 of the pickled blueberries, strained from their syrup.Slide the pizza off the peel and into the oven.Prepare dinner for 1 to 2 minutes, utilizing a peel to show the pizza each 20 seconds to make sure a fair bake.
Take away from the oven and high with the zest of half a Meyer lemon.
Slice and revel in.
Repeat for the remaining three pizzas.