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Pizza With Blueberry Chutney
At Annabel restaurant in New York City, chef Manuel Honrado gives pizza a fresh twist with the addition of housemade blueberry chutney. The pizza toppings also include duck prosciutto, ricotta and arugula.
At Annabel restaurant in New York City, chef Manuel Honrado gives pizza a fresh twist with the addition of housemade blueberry chutney.Photo courtesy of The Blueberry Council
Servings
2
2
Cuisine Type
- italian
Menu Part
- appetizer
Main Ingredient
- Blueberries
Chef Manuel Honrado
Annabel
New York City
At Annabel restaurant in New York City, chef Manuel Honrado gives pizza a fresh twist with the addition of housemade blueberry chutney. The pizza toppings also include duck prosciutto, ricotta and arugula.
Ingredients
Blueberry chutney
1 pt. fresh or frozen blueberries
¼ cup sugar, or to taste
¼ cup balsamic vinegar
½ tsp. fresh thyme, or to taste
Pizza
Pizza dough for 14-in. pie
½ cup ricotta cheese
4 oz. duck prosciutto
Fresh arugula
Steps
1. Prepare chutney: In large saucepan, combine blueberries, sugar, balsamic vinegar and thyme; bring to a boil. Reduce heat to simmer and cook down for 1½ hours.
2. Strain blueberries and set aside. Continue cooking until liquid is syrupy in texture. Add blueberries back to syrup; blend with a hand blender until pureed.
3. Prepare pizza: Bake pizza crust. While still warm, top with ricotta cheese; place in oven for 1 to 2 minutes until cheese melts slightly.
4. To serve, spoon blueberry chutney around edge of pizza; top with prosciutto and arugula.
Photo courtesy of The Blueberry Council
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