Smoky blackberry pizza for one.
It's so indulgent, kind of Norma Desmond fabulous-eccentric, to bake and eat a pizza by oneself.
But before we talk pizza OR Sunset Boulevard, let's talk blackberries. This time of year, blackberries are in season. Abundant. Trying to take over the world. I handpicked the above-photo'd Himalayans with my parents, who live in the sticks and are surrounded by what my mom calls "berried treasure." (She is so cool.)
Like most normal humans, I typically jam or pickle my blackberries, or add them to salad, cereal, or yogurt. But this year I figured I'd try something new: pizza. Liberté/yolo.
This little stunner is sexy: smoky chipotle, sweet blackberries, earthy balsamic vinegar, rich fresh mozzarella. It pairs well with a round, fruity white with a touch of acid, like a Vouvray. Plus it's pretty!
And when you use a pre-made dough like I do, it's extra easy, too — in about 30 minutes, you're on the couch, watching Jessica Fletcher snoop around a crime scene while you chow down on your very own homemade pizza. It'll be hard to set some aside for tomorrow's lunch.
yours,
aa
Smoky Blackberry Pizza for One
Prep time: ~20 minutes
Cook time: 14 to 16 minutes
Seves 1 (or 2, if you're nice)
Recommended pairing: Get to the Vouvray. Ruuuuuuuunnn
What you’ll need
1 16 oz. pre-made whole wheat pizza dough
½ tbsp olive oil
4 oz. fresh whole milk mozzarella
½ to ¾ c. fresh blackberries
⅛ tsp nutmeg, freshly grated
1 tsp chipotle powder
½ tbsp balsamic vinegar
Salt and black pepper to taste
Flour or cornmeal for dusting
How to make it
Take your pizza dough out of the refrigerator and let warm on the counter for 10 to 20 minutes. Preheat the oven to 450, and place a 10-inch cast iron skillet on the middle rack. Lightly dust a cutting board with flour or cornmeal and stretch out your dough into an 8- to 9-inch circle. Drizzle with olive oil and sprinkle liberally with salt. Tear or roughly chop mozzarella and place on pizza. Cover with blackberries. Grate nutmeg o'er top, and sprinkle chipotle evenly. Drizzle with balsamic. Grind black pepper to taste.
Once the oven is preheated, remove cast iron skillet. Using two wide, flat spatulas, transfer pizza to skillet. Bake 14 to 16 minutes, or until cheese is bubbling and crust is golden brown.
ps. Tang it up by replacing the mozz with 3 oz. of chevre, and the chipotle with ½ tsp ground ginger. Add 1 tsp of pink peppercorns for punch.
