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1/3 cup The Perfect Purée Blackberry Puree, thawed |
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1 pre-made flatbread or pizza dough |
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1 tbsp. extra virgin olive oil |
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1/4 cup caramelized red onion, sliced Lyonnaise style |
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1/4 cup goat cheese |
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1/2 tsp. salt |
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1/4 tsp. pepper |
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Handful of fresh arugula to finish off |
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| Method: |
| 1. |
Prep dough (kneed or shape). |
| 2. |
Take 1 tbsp. extra virgin olive oil and warm pan on medium. |
| 3. |
Caramelized the sliced red onions. Make sure not to burn onions. Once caramelized, take off pan and set aside. |
| 4. |
Take Blackberry Puree and reduce to “pizza sauce” consistency. This ensures that most of the natural water of fruit is removed and the puree is warmed. You can use the same pan used to caramelized the onions. |
| 5. |
Season the puree with 1/2 tsp. of salt and 1/4 tsp. pepper. |
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| Build the Pizza: |
| 1. |
Take dough (dock the dough) and pierce with a fork around the dough to prevent dough of bubbling while baking in 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 in oven). |
| 6. |
Check the oven after 5 minutes of baking. You can rotate the pizza (for even cooking) and even brush the outer crust with some 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 oven and sprinkle arugula on top before serving. |
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