Blueberry Pizza with Whipped Ricotta + Caramelized Shallots.
Don’t freak out.
This isn’t weird. I swear.
But this pizza? It made me crazy.
While we were on vacation a few weeks ago, I ordered this pizza (err, I should say a pizza like this) and was SO FREAKING EXCITED to eat it. I was psyched up. Twenty minutes later the server came back and told me they were out of shallots and that the chef wouldn’t sub anything, so I must choose something else. Wah.
I was quite deflated. I was seriously looking forward to and, somehow, craving blueberry pizza. I think we know how blueberry nuts I’ve been the last few months. A special kind of nuts.
We went back to the same restaurant two days later, partially because it’s delicious but partially because I wouldn’t shut up about the stupid pizza that I was thisclose to eating. So. I order the pizza again. ……
It’s off the menu. It was seasonal. The seasonal menu had switched in the last 48 hours.
They are super strict with the menu. They won’t make it.
I was just intensely disappointed. Because, you know, blueberry pizza sounded weird and I love weird. And I am weird. No, not the type of like oh-I’m-a-girl-and-am-going-to-say-I’m-weird-to-try-and-be-relatable-and-cute kind of weird. I am talking WEIRD weird. Like sit-in-my-kitchen-and-listen-to-only-Kenny-Loggins-for-an-entire-day-and-have-an-actual-crush-on-Steve-Buscemi kind of weird.
Along with the chocolate potato chip ice cream I made on the day of my return, this was on the list. I was recreating it but had nothing to go off of aside from my super duper memory (which is super duper, it’s really a guy/boyfriend/husband’s worst nightmare, just ask) – which only consisted of what I remembered hearing the server tell me. Nothing in print.
All I conjure up in my brain was ricotta, blueberries, lemon and thyme. I whipped the ricotta, obviously. Like I can barely eat feta and ricotta these days without whipping the stuff. Darn good.
I added the blueberries. A little thyme. Some of my own cheese, i.e. copious amounts of EXTRA cheese.
Ate my face off.
Blueberry Pizza with Whipped Ricotta + Caramelized Shallots
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 2/3 cups whole wheat flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 shallots, sliced
- 1/4 teaspoon salt
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1/2 cup ricotta cheese
- 2 lemons, zested
- 8 ounces mozzrella cheese, freshly grated
- 2 tablespoons fresh thyme
- 1 cup blueberries
- 2 tablespoons parmesan cheese
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 2/3 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
- While the dough is rising, heat a large skillet over low heat and add olive oil and butter. Add in the shallots and the salt and cover, cooking for 30 minutes and stirring occasionally and reducing the heat more if they begin to brown too much. Stir in the brown sugar and the garlic and cook for 5 more minutes. Set aside.
- Add the ricotta to a food processor and blend until smooth. Add in the lemon zest and puree until combined. After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
- Preheat your oven to 375 degrees (or if you’re using a pizza stone or the skillet method, follow those directions). Spread the ricotta on the dough and cover it with half of the mozzarella. Add the shallots and the thyme, then cover it in the blueberries. Add the remaining cheese. Bake for 30 to 35 minutes, or until the crust is golden and the cheese is bubbly. Remove and serve with parmesan on top.
Did you make this recipe?
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I appreciate you so much!
And it’s been three whole weeks since I last shared pizza (well, aside from the update this weekend), so maybe I’m growing up.
97 Comments on “Blueberry Pizza with Whipped Ricotta + Caramelized Shallots.”
This sounds INCREDIBLE to me but I am dying to know if your husband liked it. Mine claims to be open minded about trying new things but I have never seen him order any type of pizza other than some sort of “supreme”!!!
he loved it – he is also not open minded about things like this so if i told him ahead of time i was making blueberry pizza, he wouldn’t touch it. but if i just make it and spring it on him, he tries it and likes it!
I soooo want to try this! I need to know how you felt about the results, since you were going in blind…. The curiosity is killing me! (Meow)
oh we loved it… i would never share anything i didn’t 100% love! :)
So I definitely want to make this tomorrow! Dinner date wishes!
Had this for dinner. It was so yummy!!
i feel your pain. went to a restaurant late and wanted to order their corn shortcake (corn shortcake with sweet corn ice cream and grilled peaches). they’d just closed the kitchen.
called ahead to make sure they were serving it the next day. get there–they serve it only at dinner (not brunch)
and of course it’s part of a seasonal special, so i have a deadline. i finally manage to get it on the third attempt. i was craving it something fierce. i had corn shortcake ON THE BRAIN. but the verdict? what could have been spectacular was kind of meh–and inspired me to make my own as well
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Yours was probably better than the restaurants anyway! :)
THIS….would be AMAZING with tiny wild blueberries (myrtilles) or cassis….or with pear in the fall….possibly subbing chèvre for the ricotta!….Merci bien!
The crust is perfection.
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Omg, is this real life?? I would never, in my life, ever think of this as a pizza. I would have been right there with you super upset that the restaurant didnt have it for you to try. That is such a bummer. But at least you have the chops to recreate it at home, I bet it’s even better than it would have been at the restaurant!
I made your pizza last night, and we loved it! I would definitely make it again!
I got a similar pizza from whole foods not long ago though it was bacon blueberry and goat cheese. Amazing!
OMG YOU ARE THE GIVER OF LYYYYYYFE.
I wanna die for this pizza. Like, wanna try it tomorrow.
This is like the exact pizza I’ve been needing but never knew I wanted. I’m throwing a baby shower in a few weeks, and I’m trying to do blue and orange themed foods to match the blue and orange invitations. Blueberry pizza is now definitely on the menu!
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My husband and I were really excited to try this pizza. We followed the recipe exactly and…it was so disappointing :( WAY too much lemon. If we try this again we’ll skip the lemon entirely. Its a great idea, but it could use some modifications.
I made this for Easter brunch and it was such a disappointment! I agree with the poster above – I would definitely alter the recipe cutting down on the lemon and thyme. I was hoping it would taste SOMEWHAT sweet, and it didn’t.
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I love how quirky and adventurous you are! You might just be the right person to try this pizza, featured on a tv show called “Pizza out of the Box” on the Cooking channel. The Masher
1 16-ounce proofed pizza dough cornmeal (to taste)
Olive oil (to taste)
Black pepper (to taste)
2 tablespoons grated Asiago
1 cup mashed potatoes (recipe follows)
7 ounces grated low-moisture mozzarella
Heavy cream (to taste)
½ cup chopped cooked bacon
½ cup bias cut scallions (1⁄8-inch thick)
1 tablespoon chopped mix of parsley, rosemary and thyme Salt (to taste)
Stretch the pizza dough into a 16-inch circle and place on a peel that has been dusted with cornmeal.
Brush the dough with olive oil.
Season with the black pepper and Asiago.
Break up the mashed potatoes and distribute evenly around the pizza, spreading all the way to the crust.
Top with mozzarella, making sure to cover the entire pizza, and drizzle generously with cream. Top with the bacon, scallions, parsley and salt.
Bake in a preheated 500 F pizza oven until golden brown.
Rotate the pizza half way through for an even bake.
Cut and serve.
Mashed Potato Ingredients
1-2 pounds Maine or red potatoes
½ pound unsalted butter
¼ cup kosher salt
2 tablespoon black pepper
2 cup heavy cream
Mashed Potato Instructions
Fill a large pot with the potatoes, enough cold water to cover, and half the salt.
Bring to a simmer.
Cook until the larger potatoes can easily be crushed with tongs.
Strain in colander.
Immediately add the potatoes to a large container with the butter, remaining salt and pepper.
Mash until smooth and no large lumps remain.
Stir in the cream.
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Could I make this with a pre-made cauliflower crust? Gluten free
Wow! Okay, I was ready for this recipe to be a flop, but it was really good. Of course, I made a few changes. I dislike working with though, so I instead used burrito sauce soft tortillas. I also dislike peeling and cutting shallots, so I instead used onion powder. The pizzas came out great!
I got the craving for a blueberry pizza ever since I was a small kid watching that ’90s cartoon Doug and saw it on a menu on some random episode. Fast forward a good 30 years or so and here are. This is by far the best blueberry pizza on all of the internet, and trust me, I have done my research on this particular subject. If you’re on the fence, try it! It is so good!