We took the best elements of a cheese board — fruit, pickles and cheese, all complex in flavour — and combined them on a pizza for an effect that’s sweet, sour, creamy and a bit funky. It works year-round, of course, but it’s extra special when summer berries are at...
Method
This recipe would suit a variety of pizza styles, but we think our Classic Pizza Dough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before preheating your oven.
Fire up your oven. Aim for 400-450°C (750-850°F) on the baking stone inside. (Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.)
Stretch your dough on a lightly floured surface. Push the air from the center out toward the crust, then use your knuckles to stretch out the base to 12 inches.
Top the pizza with a quarter each of the Camembert and Gruyère, tearing the cheese into pieces and distributing evenly across the dough.
Sprinkle on a few pinches of thyme, then top with a quarter of the pickled blueberries, strained from their syrup.
Slide the pizza off the peel and into the oven.
Cook for 1 to 2 minutes, using a peel to turn the pizza every 20 seconds to ensure an even bake.
Remove from the oven and top with the zest of half a Meyer lemon.
Slice and enjoy. Repeat for the remaining three pizzas.
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