Blueberry & Prosciutto Pizza
A study in balance: Salt, Sweet, Acid, and Heat
Dylan Walenciak
Sweet & Savory Wood-Fired Pizza Series - Blueberry & Prosciutto accompanied with mascarpone, lemon zest, local honey, & parmigiano reggiano
Most people see fruit on pizza and think of a Hawaiian slice. This is not that. This is a sophisticated, seasonal powerhouse that relies on the intense heat of a 700°F oven to transform simple ingredients into a complex sauce.
Using my 24-Hour Fermented Dough, we start with a base of fresh blueberries and local honey. As the pizza hits the stone, those berries blister and break down, mingling with the honey to create a deep, jammy base. We layer the prosciutto early so it crisps to a bacon-like texture, providing the necessary salt to cut through the sweetness. We finish with cold dollops of mascarpone and fresh lemon zest to bring the brightness back to the forefront.
Recipe card
Prep time: 15 mins | Cook time: 2-3 mins | Total time: 18 mins | Yield: One 12-inch Pizza
Ingredients
Dough: 1 x 280g Ball (24-Hour Fermentation)
The Base:
½ cup Fresh Blueberries (high-quality, rinsed)
1 tbsp Local Wildflower Honey
3-4 slices Prosciutto di Parma
The Finish:
2 oz Mascarpone Cheese
1 Fresh Lemon (for zesting)
Aged Parmigiano Reggiano (to taste)
Optional: Fresh Cracked Black Pepper
Instructions
Preheat: Fire your oven (Ooni Volt or wood-fired) until the stone reaches 700°F.
Stretch: Gently stretch your 280g dough ball into a 12-inch circle. Maintain the integrity of the cornicione (crust edge).
Build: Spread the fresh blueberries across the dough. Drizzle the local honey evenly over the berries. Lay the prosciutto slices flat across the top.
Bake: Launch the pizza. Rotate frequently. You are looking for the blueberries to burst and bleed into a purple "sauce" while the prosciutto ripples and crisps.
Finish: Remove from heat. While the pizza is hot, add small dollops of cold mascarpone. Grate fresh lemon zest over the entire pie for acidity, then finish with a heavy dusting of Parmigiano Reggiano.