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Arugula, blueberries, blue cheese and bacon. Seriously good. I made this as an impromptu pizza topping after I made the jarred salad version. I covered my ears and shut my eyes tightly while hubby and his friends tasted it. I was surprised at how much they really liked it. Hubby despises cooked fruit. Except applesauce and cranberry sauce. They apparently don’t count. I wanted to try a sturdier version to serve at a community event, so focaccia it is. I used a basic focaccia recipe (from The Tuscan Sun Cookbook).

blueberry arugula bacon blue cheese focaccia or pizzaWhat you need:

  • Your favorite focaccia or pizza dough, recipe
  • 3 tbs Blueberry Balsamic Vinaigrette
  • 2 c arugula or spinach, flash sautéed
  • 1 c blueberries, washed and dried
  • 1/4 c cooked and crumbled bacon
  • 1 c crumbled blue cheese
  • 1/4 c chopped mapled pecans

What you do:

  • Heat oven as directed by your focaccia recipe and prepare dough as directed.
  • Place prepared dough on rimmed baking sheet.
  • Brush top of dough with vinaigrette.
  • Press blueberries into dough.
  • Layer with arugula, bacon, blue cheese and pecans.
  • Place in center of oven and cook as dough recipe directs.

Blueberry Balsamic Vinaigrette

What you need:

  • 1/3 c EVOO
  • 1/2 c blueberry vinegar (or cider vinegar steeped with crushed blueberries)
  • 1/4 c blueberries
  • Freshly ground sea salt and black pepper

What you do:

  • Mix all ingredients and season with salt and pepper as desired.
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