“By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Savory Wild Blueberry Pizza is the second post I’ve come up with for the Wild Blueberry Association of North America (WBANA). Together with theRecipeRedux they are sponsoring a contest to come up with great recipes with wild blueberries. In my last post for Wild Blueberry Polenta with Grilled Onions and Sausage, I explained some of the health benefits of eating wild blueberries. It’s easy to forget all the specific reasons, I know. So what I remember best about them, even more than their being good for cancer prevention, the eyes, type 2 diabetes, and lowering inflammation, is that this superfood has more antioxidants than any other berry, including cranberries. So if I’m thinking in terms of health and what is the best berry I can add to my oatmeal, I’ll go for the wild blueberry; it tastes so good, too!
Now, lets talk food. I call the dish I made a pizza, but it’s flavor is closer to a focaccia. Like a pizza the shape is round, but it has little cheese and no sauce, making it taste more like a foccacia. Wild Blueberries are not traditionally used on pizza, or focaccia, but I went for it and liked the result, and so did the men in my family. And rather than eating this pizza as a main course, it is best to eat with a soup or hearty salad.
There are still 3 more days before the Wild Blueberry contest ends, and participants can enter as many times as they like. I’ve got one more idea in my head that’s a little different, and I could really enjoying eating it, too. What ideas do you have for cooking or baking with wild blueberries that would be different?
- 1 tablespoon dry yeast (not quick-acting)
- 1 cup water
- 1-1/2 teaspoons salt
- 1 cup whole wheat
- 1-1/3 cups white bread flour
- 2 teaspoons olive oil (to oil the work bowl before the 1st rise)
- 2 to 3 tablespoons olive oil
- 1-1/2 teaspoons thyme, freshly minced
- 8 sprigs of thyme
- 1/2 large onion
- 3/4 cup fresh, or frozen wild blueberries
- 1/2 cup crumbled feta cheese
- In the bread work bowl, mix the yeast with a cup of warm water (100°F - 110°F) and allow it to sit for five minutes.
- Add the salt, the whole wheat flour and the white flour. Knead the dough for 7-8 minutes, until the dough comes together in ball and is soft and supple. Add a little more flour if needed so it comes together.
- Remove the dough from the work bowl, add 2 teaspoons olive oil to the bowl, spreading it around. Turn the ball of dough smooth side down into the bowl and then flip it upright so the smooth side faces cup. Cover the bowl with plastic and let it rise about 1-1/2 hour.
- After the dough has risen, roll it out into circle 13 inches wide. Place it on a sheet of parchment on top of your pizza pan or stone. Let it rest another 30 minutes.
- After the dough has rested 15 to 20 minutes, pre-heat the oven to 425° and begin to put the ingredients on the dough. To do this you will first, brush the dough with 1 to 1-1/2 tablespoons olive oil, and then sprinkle with the minced thyme.
- Next, cut the onion into small wedges and push the onion wedges into the dough all over the pizza. Top with the blueberries and bake 20 to 30 minutes until the dough is cooked, and the top is lightly browned. Brush lightly with olive oil before serving.