Blueberry Hill Pizza

Blueberry Hill Pizza
  • Servings: 4
  • Difficulty: easy
  • Provided by:

    Ingredients Print Recipe

  • 1-2 Pints blueberries
  • 1 Quart of Balsamic vinegar
  • 11 oz. pizza dough ball
  • One Palmful of fresh blueberries, at least 23, and no stems
  • 1-2 oz. of your favorite crumbled goat cheese
  • 1 oz. thin sliced Shallots
  • 1.5 oz. Fresh mozzarella
  • 2-3 oz. Aged mozzarella
  • 2+ strips of your favorite thick cut Bacon, cut into strips and pre-cooked
  • A Handful of fresh baby arugula
  • drizzle of your favorite olive oil


Make the base sauce ahead of time, comining the pints of blueberries and vinegar to a pot and reduce by 1/2 liquid volume. Let cool and puree in a food processor. Store in airtight container.

Apply Blueberry balsamic vinegar with a squeeze bottle. Get all Jackson Pollack with it and make a pattern. Don't cover the entire pizza dough, leave gaps.

Apply cubed mozzarella 23+ cubes should be enough for a 13" stretch.

Apply goat cheese as desired.

Sprinkle fresh blueberries to your liking, again at least 23 of them. Smatter your ounce of shallots, broken up and distributed evenly.

Layer on the desired amount of pre-cooked bacon. Everyone always says, this pizza needs more bacon.

Bake till crust is golden brown and firm, to charred, depending on your tastes.

Finish with fresh arugula and olive oil immediately after removing from oven.

Cut and serve.
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