I think it took me less time to make the pizza than it did to type that title for this post.
Moving along with my self-imposed blueberry theme, today's offering is more an idea or suggestion and not so much a recipe.
I made pizzas the other night for our dinner, and in addition to the usual make-your-own pizzas the kids make (Julia - tomato sauce, mushrooms, cheese. Alex - tomato sauce, pepperoni, cheese.) I like to try out new ingredient combinations, depending on what we've got on hand.
I also was thinking about a comment I got from Jen R. on this post about herb-crusted pizza dough. She asked if it would be possible to substitute whole wheat flour for the all-purpose flour in the recipe. I told her I've never replaced ALL of the white flour with whole wheat, but I've maybe exchanged a portion of white for wheat. So with this batch (or double-batch, really), I used half whole wheat and half all-purpose.
(For the whole how-to, you can jump over to this post, which has the recipe I use 99% of the time, and just change the flour to half WW/half AP.)
Here are my little balls of dough, bathing in olive oil. They went together just fine, and they rose with the same vigor and volume that the 100% AP flour versions have done.
So as far as that goes, I'm happy with the half and half mixture. The resulting crust was just as crispy in the thin spots and chewy in the thicker spots as always, and the flavor - predictably - was more wheaty, more hearty, even a bit sweeter, than just AP flour.
So that's the dough part.
As far as this particular pizza topping combination goes...
Well, I'd made a big batch of goat cheese not long ago, so I figured some of that on a couple of the pizzas would be nice. And I thought the tang of the goat cheese would go nicely with the little intense sweetness of the wild blueberries we picked last week.
I also remembered a pizza we'd made years ago that had blue cheese, caramelized onions and walnuts, which we both liked very much, so I decided to include the caramelized onions (which would go nicely on just about anything, frankly) and some nuts. No walnuts (that I could find) here, so I used sliced almonds, which I sauteed in a little butter first.
And here's the pizza before it went in the oven:
And here's the pizza after I baked it. (For about 20 minutes in a 425 F degree oven.)
And the verdict? It was good! I liked all the contrasts - tartness and sweetness, softness and crunch. Bill liked it too. We didn't offer any to the kids - they'd already stuffed themselves on their own pizzas anyway, and Alex would have seen the onions and collapsed on the floor in horror. (Okay, not that bad, but he's not a fan of onions if he can see them in or on his food.)
I'd make this one again, but I think I'd stick with these tiny berries rather than the larger blueberries, which might release too much water during the baking and make the pizza a little messy-looking. That's just my guess.
So that's the blueberry entry for today! What do you think?
