Surprise Your Taste Papillae with Blackberry and Prosciutto Pizza

Imagine a pizza that dances on your taste buds with a symphony of sweet, salty, and savory notes. Our Blackberry and Prosciutto Pizza is a bold culinary adventure, blending the juicy tartness of fresh blackberries with the rich, delicate saltiness of prosciutto, all nestled atop a perfectly crisp crust. This isn’t your average pizza it’s a gourmet experience that elevates pizza night to a whole new level. Whether you’re a foodie seeking new flavors or simply craving something unique, this recipe will surprise and delight. Join us as we explore this unexpected combination that’s sure to become a favorite!

There is pizza, and then there is “Whoa, this is really good!” pizza. If you are looking to shake things, try this combination of sweet toasted berries, creamy ricotta and cured fatty meat. 

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Ingredients

For white sauce:

• 5 Tablespoon.

  butter without salt

• 1/4 cup

  finely chopped yellow onion

• Kosher salt

• 1

  Small clove garlic, chopped

• 1/4 cup

  flour for all use

• 2 Cups

  whole milk

For pizza:

• Flour for all use, to sprinkle

• 1

  Basic grilled pizza recipe, or 2 pounds of prefabricated mass, at room temperature

• Semolina flour, for dust

• Olive oil, to brush and drizzle

• Shammous marine salt and freshly ground black pepper

• 8

  Sleep slices prosciutto

• 1 1/4 Cups

  whole milk ricotta

• 6 oz.

  (1 1/4 cups) Moras, halfway

• 1/4 cup

  Fresh basil leaves, divided

How to make César de Tomato Tomato Salad relic

 

• 1. Passed 1 Do the sauce: Detrot the butter into a medium saucepan over medium-low heat. Add onion and season with salt. Cook, frequently stirring, until it is translucent, from 6 to 8 minutes. Add the garlic and cook, stirring occasionally, until they are fragrant, approximately 30 seconds. Add the flour and cook, stirring frequently, until it is slightly thickened and start sticking to the bottom of the pan, from 1 to 1 1/2 minutes.
  2. Passed 2 Gradually beat in milk. Bring to boiling, then reduce the fire and cook over low heat, stirring occasionally, until it is thick enough to cover the back of a spoon, 3 to 4 minutes. Strain through a fine mesh strainer. Cool to room temperature.
  3. Passed 3 If Asar, the heat grill to high (between 500 ° F and 550 ° F) established for direct heat. Place a pizza stone on the grill and hot grilles for 20 minutes. If the oven is baked at 475 ° F or 500 ° F with a rack in the top two thirds of the oven. Place a pizza stone on the grid and hot at least 45 minutes.
  4. Passed 4 Form and cover pizza: On a floured work surface, working with a ball of dough at a time, stretch the dough in a 12 -inch circle. Generally, a pizza shell with semolina flour dusts; Transfer the mass to peel (remodel if necessary). Brush the edge with oil and sprinkle with sea salt. Cover with 1/2 cup of white sauce, leaving a 1 inch edge, then cover with a quarter of each prosciutto, ricota and blackberries, cut the sides down.
  5. Passed 5 Cook the pizza: for the grill: Slide the pizza on stone, close the grill and cook, turning in the middle of the hand, until golden, 6 to 9 minutes. If the background is too fast, transfer the pizza to the peel and place a wire rack in the stone. Return the pizza to the grid and continue cooking. Bake: Slide the pizza on the stone and bake until the edges are golden, 10 to 12 minutes.
  6. Passed 6 Transfer the pizza to a cutting board. Sprinkle with oil and cover with 1 tablespoon basil. Sprinkle with sea salt and black pepper. Repeat with the remaining mass and ingredients.

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