We took one of the best parts of a cheese board — fruit, pickles and cheese, all complicated in taste — and mixed them on a pizza for an impact that’s candy, bitter, creamy and a bit funky. It really works year-round, in fact, however it’s additional particular when summer time berries are at their finest. The more energizing the blueberries, the higher the slice.
Pickled blueberries (added pre- or post-bake) and lemon zest make for a candy zing that’s complemented by the creamy Camembert and nutty Gruyère. Different berries would work nicely on this software (strive raspberries or blackberries once they’re in season) however there’s simply one thing in regards to the plumpness of the blueberries that gives for that additional textural distinction. Whereas this pizza is usually about assembling high quality substances, it does require a little bit of forethought: You’ll must make the pickled blueberries two days prematurely in order that they have time to brine.
Glorious for a day picnic within the again backyard or boxed as much as cart to the park or seaside, we advocate pairing this pizza with a bottle of glowing white wine and good mates.
This recipe options pickled blueberries, a part of our Garnish of the Month series.
TIME
20 minutes
YIELD
4 12” pizzas
Tools
Ooni Pizza Dough Scraper
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Pizza Peel
Ooni Pizza Turning Peel
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade
Substances
4 x 250-gram dough balls
7 ounces (200 grams) Camembert cheese
6 ounces (160 grams) Gruyère cheese
3 tablespoons (10 grams) recent thyme
½ cup (100 grams) pickled blueberries
zest of two Meyer lemons
Methodology
This recipe would go well with a variety of pizza styles, however we predict our Classic Pizza Dough could be an awesome match. Be sure to arrange your dough forward of time to make sure it rises at room temperature earlier than preheating your oven.
Hearth up your oven. Goal for 750-850°F (400-450°C) on the baking stone inside. (Use the infrared thermometer to rapidly and precisely verify the temperature of the center of the stone.)
Stretch your dough on a frivolously floured floor. Push the air from the middle out towards the crust, then use your knuckles to stretch out the bottom to 12 inches.
Prime the pizza with 1 / 4 every of the Camembert and Gruyère, tearing the cheese into items and distributing evenly throughout the dough.
Sprinkle on a couple of pinches of thyme, then high with 1 / 4 of the pickled blueberries, strained from their syrup.
Slide the pizza off the peel and into the oven.
Prepare dinner for 1 to 2 minutes, utilizing a peel to show the pizza each 20 seconds to make sure a good bake. 
Take away from the oven and high with the zest of half a Meyer lemon. 
Slice and luxuriate in.
Repeat for the remaining three pizzas.
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