- 1 whole wheat pizza dough *
- 1/2 pint blueberries
- 1 package of pre-sliced pancetta
- 1 large white onion, thinly sliced
- 1 tbs balsamic
- 1 tbs cider vinegar
- 1 clove garlic, minced
- 16 1″ chunks of brie **
- few sprigs fresh thyme
- good quality french sea salt (fleur de sel), pepper
Preheat oven to 400.
Line a baking sheet with foil and add your pancetta slices.
Bake for about 8 – 10 minutes or until it crisps up. Remove from oven and place on paper towels to drain. Crumble up and set aside. Leave the oven on as you will bake the pizza at the same temperature.
Add blueberries and just enough water to just cover them to a small saucepan. Bring to a boil and reduce to simmer. Add in your cider and balsamic vinegar, thyme and a bit of sea salt and pepper. Break berries with the back of a fork, remove from heat and set aside.
Meanwhile, get a skillet going over medium – high heat and coat it with non-stick spray. Add your onions and cook down for about 5 minutes, add your garlic and cook down about 10 minutes more or until onions are nice and caramelized.
Flour a work surface and roll out your pizza dough to a large square shape with the dough being about 1/2″ in thickness.
Transfer dough to a cookie sheet and reshape if needed. Top with blueberry sauce, onions, pancetta and brie.
Bake for 20 – 30 minutes or until the edges begin to brown.
Just before serving, finish off with a few more sprigs of thyme and a bit more sea salt.
* Get the soft dough that you roll out, not that Boboli crap. You can find it in the refrigerated section of most grocery stores these days. Or, if you’re feeling really adventurous, make your own!
** We used one with mushrooms in it… so good. But you could substitute with plain brie or an herb brie if you can’t find one with mushrooms.
