Those luscious Block Island blackberries are ready for the picking and we are enjoying the bounty in cobblers, jam, pie, and some savory dishes as well! This pizza is super easy and will rock your taste buds.
Blackberry, Gorgonzola, and Prosciutto Pizza
1 tablespoon cornmeal
1-pound pizza dough (recipe below or store-bought)
½ cup mascarpone cheese
2 tablespoons olive oil, divided
3 ounces prosciutto, very thinly sliced
½ cup blackberries
½ cup crumbled gorgonzola
2 tablespoons honey, divided
¼ teaspoon fresh cracked black pepper
½ cup baby arugula leaves
Place your pizza stone in the oven and preheat to 450 degrees for 30 minutes. You can also make this pizza on a sheet pan, but a stone will give you the best crust. Prepare the pizza peel by evenly sprinkling the cornmeal on top. If you are using a sheet pan, line it with parchment paper and sprinkle the cornmeal on top.
Bring your dough to room temperature and knead it briefly. Set the dough on the counter and cover it with a clean kitchen towel. Let it proof for 20 to 30 minutes (this will make the dough easier to work with) and then form the dough into a 12- to 14-inch circle and place it on the cornmeal on your peel.
Spread the mascarpone cheese over the top of the dough leaving about ½ inch of dough exposed around the edges. Brush the exposed edge with one tablespoon of the olive oil.
Layer the prosciutto, blackberries, and gorgonzola evenly over the top of the mascarpone. Drizzle 1 tablespoon of the honey over the top and sprinkle with the black pepper. Slide the pizza off your peel onto the hot stone in the oven. Bake for 10 to 12 minutes until the crust is golden brown and the toppings are bubbly. Remove the pizza from the oven using the peel and let rest for 5 to 10 minutes.
Top the pizza in the center with the arugula leaves and drizzle the remaining tablespoon each of the olive oil and honey over the top. Cut into slices and devour!
The Pizza Dough:
2 tablespoons olive oil (plus 2 teaspoons to oil the bowl)
1 tablespoon honey
1 ½ cups warm water (115 to 120 degrees)
1 packet yeast
2 teaspoons salt
3 ½ to 4 ½ cups flour
To make the pizza dough, place olive oil, honey, and water into the bowl of a stand mixer. Stir to dissolve honey into the water (so it doesn’t stick to the bottom of the bowl). Sprinkle the yeast on top of the liquid mixture, stir, and let sit for 5 to 10 minutes until yeast becomes foamy. Add salt and 2 ½ cups of the flour. Mix, using the dough-hook attachment. Gradually add as much of the remaining flour as needed until a ball forms. Empty dough onto a floured countertop and knead for 8 minutes until dough is smooth and elastic, adding flour as needed if sticky.
Place dough in a greased bowl and cover with a clean kitchen towel. Let rise in a warm spot for 1 hour until doubled in bulk. Knead dough briefly and divide into 2 equal parts and form balls. Let rest for 30 minutes under a clean kitchen towel. If you are not using both balls, refrigerate each ball in a plastic bag sprayed with cooking spray for up to five days.
Get hundreds of approachable and simply delicious recipes on Pam’s blog www. dishofftheblock.com and follow her on FB @dishofftheblock and Instagram @dishblock for new recipes and tips! You can also get her spice blends on island at the Block Island Grocery, Dick’s Fish, or The Block Island Trading Company! If you are not on Block Island, order her spices and cookbook on her website and make mealtime deliciously easy!