Pizza with sweet wild blueberry jam, salty gruyere, and sliced almonds, topped with spicy arugula for an exciting, vegetarian version of 'za
Disclosure: I might make a commission for purchases made through links in this post at no extra cost to you. My trip to Maine was sponsored but I was not compensated for writing about wild blueberries.
I am pretty much always in the mood for pizza.
Sometimes though, I want something different than your typical pizza crust, pizza sauce, and toppings.
Sometimes I want something that has a more interesting flavor profile, and this pizza with wild blueberry jam, gruyere, and sliced almonds that's topped with arugula does the trick.
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When I went to Maine in August of last year to learn more about Wild Blueberries (sponsored travel), I got a jar of this wild blueberry jam.
To be honest, I don't love jam but I knew I could come up with a fun way to enjoy it.
Correction: I didn't think I loved jam until I tried this stuff. It completely changed my opinion on jam!
Why do I love wild blueberries so much?
Because they are mighty berries packed with antioxidants and goodness.
Pairing the sweet jam with the salty, nutty, rich gruyere and almonds is a great way to balance the flavors, especially when you top it with spicy arugula.
The mini container of wild blueberry jam I had was the perfect size for this pizza because I used about ⅔ of it for the pizza, and then I used the remaining jam to make the sauce to drizzle over the arugula.
And that saves a bowl because you can just add the balsamic vinegar and pinch of salt to the jar and shake well.
I had leftover sauce after my pizza was gone, so I used it as a salad dressing later in the week.
If you want a more substantial pizza, you can always add some shredded cooked chicken on this pizza. However, I found it satisfying as a vegetarian version.
Wild Blueberry Gruyere Pizza
- 6 ounces pizza crust
- 6 tablespoons wild blueberry jam divided
- 1 ounce gruyere shredded
- 2 ounces cheddar cheese shredded
- 1 ounce almonds sliced
- 1 tablespoon balsamic vinegar
- 1/16 teaspoon salt
- 5 ounces arugula
- Preheat oven to 425*F
- Spread 4 tablespoons of wild blueberry jam onto the pizza crust.
- Sprinkle with gruyere and cheddar cheese. Transfer to oven and bake for 8 minutes.
- Top with sliced almonds and cook for another 7 minutes.
- Meanwhile, whisk together remaining 2 tablespoons of wild blueberry jam with balsamic vinegar and salt.
- After slicing pizza, top with arugula and drizzle with sauce. Enjoy immediately!
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