Blueberry Pizza

Blueberry Pizza

Photo credit Aubrie LeGault


  • 1 can Oregon Fruit Blueberries Classic, drained, syrup reserved
  • 1 pound Pizza Dough - homemade or store bought
  • 2 tablespoons Olive Oil, divided
  • 1 clove Garlic, whole
  • 1 16 ounce package fresh Mozzarella, sliced in 1/4 inch thick rounds
  • 1/2 Sweet Yellow Onion, sliced into rounds, or jarred caramelized Onions
  • 1 handful Fresh Arugula
  • Balsamic Reduction to taste
  • Fresh Oregano to taste, chopped


  1. Preheat oven to 450 degrees.
  2. Lightly flour a work surface. Roll out the dough, using a rolling pin, patting and stretching, until it's about 1/3 inch thick and 9 inches around. Transfer dough to a greased baking tray.
  3. With a fork, pierce dough in several places.
  4. Coat dough with 1 tablespoon olive oil, and gently rub the garlic clove over the dough surface.
  5. Leaving a 1-inch border, evenly place the mozzarella rounds. Bake until crust is golden brown, 12 to 14 minutes.
  6. While the crust bakes, caramelize the onions. In a small frying pan on medium-low heat, add 1 tablespoon olive oil and sliced onions. sauté stirring often until golden brown and softened. Add a pinch of salt and pepper to taste.
  7. Take pizza out of the oven and top with evenly distributed caramelized onions and blueberries. Bake until cheese is melted and crust is golden brown, about 2 minutes longer.
  8. Top with arugula, chopped oregano and drizzled balsamic reduction to taste.
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