Blackberry Pizza Sauce Topped With Caramelized Onions Liza Cheng; Photo by Julian Rojas Dättwyler

Ingredients:

• ⅓ cup The Perfect Purée Blackberry Puree, thawed
• 1 pre-made flatbread or pizza dough
• 1 tbsp. extra virgin olive oil
• ¼ cup caramelized red onion, sliced Lyonnaise style
• ¼ cup goat cheese
• ½ tsp. salt
• ¼ tsp. pepper
• Handful of fresh arugula to finish off

Method:

1. Prep dough (kneed or shape).
2. Take 1 tbsp: extra virgin olive oil and warm pan on medium.
3. Caramelize the sliced red onions, making sure not to burn. Once caramelized, take off the pan and set aside.
4. Take Blackberry Puree and reduce it to “pizza sauce” consistency. This ensures that most of the fruit’s natural water is removed and the puree is warmed. You can use the same pan used to caramelize the onions.
5. Season the puree with ½ tsp. of salt and ¼ tsp of pepper.

Assembly:

1. Take dough (dock the dough) and pierce with a fork around the dough to prevent the dough from bubbling while baking in the oven.
2. Sauce the dough with reduced blackberry sauce.
3. Spread the caramelized red onion on top.
4. Add the goat cheese.
5. Bake pizza at 450-500°F (if you have a pizza stone, place the pizza there before placing it in the oven).
6. Check the oven after 5 minutes of baking. You can rotate the pizza (for even cooking) and brush the outer crust with extra virgin olive oil to help caramelize the crust during baking (this can be done at the beginning of baking).
7. Once the cheese starts to melt, the pizza is done.
8. Take out of the oven and sprinkle arugula on top before serving.