Lemon Blueberry & Ricotta Pizza

Culinary Director, Executive Chef David Speight created this recipe for Blueberry Fest in 2019.

Yield: Four Servings

Ingredients

Dough

• 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

Pizza

• 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 BC blueberries
• 2 tablespoons parmesan cheese

Method

Make Dough

1. In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes.
2. Add in 2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky.
3. 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.
4. 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 to 1 and 1/2 hours.
5. While the dough is rising, heat a large skillet over low heat and add olive oil and butter.

Prepare Topping

1. 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.
2. Stir in the brown sugar and the garlic and cook for 5 more minutes. Set aside.
3. Add the ricotta to a food processor and blend until smooth. 
4. Add in the lemon zest and puree until combined.

Prepare Dough

1. After the dough has risen, punch it down and place it back on the floured surface. 
2. Using a rolling pin or your hands, form it into your desired shape and place on a baking sheet or pizza peel. 
3. Place the towel back over the dough and let sit in the warm place for 10 minutes.
4. Preheat your oven to 375 degrees (or if you’re using a pizza stone or the skillet method, follow those directions).

Assemble Pizza

1. 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.
2. Bake for 30 to 35 minutes, or until the crust is golden and the cheese is bubbly.
3. Remove and serve with parmesan on top.