Salty, sweet goodness in a oh so good pizza… yep, we have a recipe for that too! Pancetta, Gogonzola, mozzarella, and BLUEBERRIES combine in this amazing pizza that will surprise you at how amazing it is. Give it a try and let us know what you think.
1 pound pizza dough
1-1/2 cups grated mozzarella cheese, divided
1/2 cup crumbled Gorgonzola cheese
4 ounces diced pancetta (can also use bacon or ham if pancetta is not available), cooked and drained
1/4 cup thinly sliced red onion
1 cup fresh blueberries
1/4 cup thinly sliced fresh basil
Freshly ground black pepper
Preheat oven to 450°F.
Lightly flour a work surface.
Pat and stretch dough into a 10 x 14-inch oval; place on a large baking sheet.
With a fork, pierce dough in several places.
Leaving a 1-inch border, sprinkle dough with half the mozzarella, the gorgonzola, pancetta and red onion.
Bake until crust is golden brown, 12 to 14 minutes.
Sprinkle blueberries and remaining mozzarella over pizza; bake until cheese is melted and crust is golden brown, about 2 minutes longer.
Remove from oven; top with basil and pepper.Number of servings (yield): 6
Need a pie recipe that works with any fruit? We have one for you! You select the fruit you would like to have in the pie and we have provided the instructions to make it tasty. Apple, blueberry, mixed berry, peach, mixed it up and use your imagination!
Preheat oven to 425 degrees / Bake for 55-60 minutes
10” Pie Crust
2 ½ c. flour
1 tsp. salt
1 c. lard or Crisco
½ c. water
Add ½ c. water as you mix ingredients together
Grease 10” pie pan
Roll out dough
Sprinkle ¼ c. sugar over pie crust once it is in the pie pan
5 c. washed fruit
3 Tbs. cornstarch or flour
1 Tbs. lemon juice
½ tsp. mace or nutmeg
1 tsp. cinnamon
1 dash of salt
Mix all together
Put fruit mixture into pie crust that’s in the pie pan
Dot top of fruit with butter
Add top crust
Sprinkle with ¼ c. sugar
Bake in preheated oven at 425 degrees for 55 to 60 minutes
Serve pie once cooled with Ice Cream sprinkled with mace or cinnamon or whipped cream.
Don’t want to turn the oven on (or at least limit the time it is on)? This recipe is the perfect summer dessert. You could purchase a pre-made graham cracker crust and avoid turning the oven on all together. Or you could use the oven for just a short time to make the crust in the recipe. Either way, you will not add much heat to your home this summer with this recipe.
Cream cheese and blueberries are always a hit when together! Make this recipe ahead for your next party, potluck, or just to please the family. Who doesn’t love both great taste and something that is best served a day after you make it? Moms, grandmas, and event planners alike will love this recipe.
9 whole graham crackers
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted or salted butter, melted
1 teaspoon vanilla extract
1/4 cup water
1 tablespoon unflavored gelatin (measured from 2 envelopes)
12 ounces cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries
1 cup chilled heavy whipping cream
1 tablespoon sugar
4 1/2 pints of blueberries
2/3 cup blueberry jam
Heat oven to 350°F.
Blend first 4 ingredients in processor until graham crackers are finely ground.
Add butter and vanilla; process until moist crumbs form.
Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter spring form pan.
Bake crust until deep golden brown, about 12 minutes.
Pour 1/4 cup water into small saucepan; sprinkle gelatin over.
Let stand 10 minutes.
Stir over very low heat just until gelatin dissolves.
Blend cream cheese, cream, sugar, and lemon juice in processor until smooth.
Add berries; puree until smooth (some blueberry bits will remain).
With machine running, add warm gelatin mixture through feed tube and blend well.
Pour filling into crust.
Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.)
Run knife around pan sides to loosen cake.
Release pan sides.
Transfer to platter.
Beat cream and sugar in medium bowl until firm peaks form.
Spread cream mixture thickly over top of cheesecake.
Place berries in bowl.
Heat jam in small saucepan over low heat until just melted.
Pour jam over berries; toss to coat.
Mound coated berries in center of cream, leaving 1-inch plain border.
Chill cake at least 1 hour and up to 1 day. Number of servings (yield): 10
*Chill this overnight to develop the blueberry flavor and give the filling time to set.
1. Blueberries are not only popular, but also repeatedly ranked in the U.S. diet as having one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. Antioxidants are essential to optimizing health by helping to combat the free radicals that can damage cellular structures as well as DNA. We recommend enjoying raw Michigan blueberries — rather than relying upon blueberries incorporated into baked desserts — because eating blueberries this way provides you with the best flavor and the greatest nutritional benefits.
2. Michigan Blueberries are low in fat, packed full of vitamin C, full of dietary fiber, full of phytonutrients, an excellent source of manganese. Michigan Blueberries may play a role in promoting good health. The following areas are where they could possibly be the most helpful:
Nothing beats blueberries and cheesecake in the same dessert! This family favorite is irresistible. This recipe will help you create homemade blueberry pie filling, a tasty cream cheese, and graham cracker crust. Layer these together for this perfect dessert.
4 c. crushed graham crackers
1 stick butter, melted
1 c. sugar
1 c. confectioners’ sugar
12oz pkg. cream cheese, softened
2 c. whipped cream
3 ½ c. fresh blueberries
1 tsp. lemon juice
3/4 c. chopped pecans or walnuts
Combine crumbs and butter and ½ c. sugar.
Press into deep pie pan or 8 x 12 inch pan – bottom and sides.
Bake 15 minutes or less in 300 degree oven. Cool.
Combine cream cheese and confectioners’ sugar then beat until fluffy and smooth.
Beat whipped cream mixture into creamed cheese mixture.
Spread mix over the cooled crust.
To make blueberry topping: Over medium heat on stovetop, cook 2 ½ c. fresh blueberries, ½ c. sugar & 1 tsp. lemon juice until thickened.
Cool blueberry sauce.
Mix an additional 1 c. fresh blueberries to the cooled blueberry sauce.
Sprinkle with nuts and top with blueberry pie filling.
Chill 24 hours.
Garnish with additional whipped cream.Number of servings (yield): 12-16