Pizza with sweet wild blueberry jam, salty gruyere, and sliced almonds, topped with spicy arugula for an exciting, vegetarian version of ‘za
Disclosure: I might make a commission for purchases made through links in this post at no extra cost to you. My trip to Maine was sponsored but I was not compensated for writing about wild blueberries.
I am pretty much always in the mood for pizza.
Sometimes I want something that has a more interesting flavor profile, and this pizza with wild blueberry jam, gruyere, and sliced almonds that’s topped with arugula does the trick.Pizza with sweet wild blueberry jam, salty gruyere, and sliced almonds, topped with spicy arugula for an exciting, vegetarian version of 'zaClick To Tweet
To be honest, I don’t love jam but I knew I could come up with a fun way to enjoy it.
Correction: I didn’t think I loved jam until I tried this stuff. It completely changed my opinion on jam!
Why do I love wild blueberries so much?
Because they are mighty berries packed with antioxidants and goodness.
Pairing the sweet jam with the salty, nutty, rich gruyere and almonds is a great way to balance the flavors, especially when you top it with spicy arugula.
The mini container of wild blueberry jam I had was the perfect size for this pizza because I used about 2/3 of it for the pizza, and then I used the remaining jam to make the sauce to drizzle over the arugula.
And that saves a bowl because you can just add the balsamic vinegar and pinch of salt to the jar and shake well.
I had leftover sauce after my pizza was gone, so I used it as a salad dressing later in the week.
If you want a more substantial pizza, you can always add some shredded cooked chicken on this pizza. However, I found it satisfying as a vegetarian version.
Wild Blueberry Gruyere Pizza
- Preheat oven to 425*F
- Spread 4 tablespoons of wild blueberry jam onto the pizza crust.
- Sprinkle with gruyere and cheddar cheese. Transfer to oven and bake for 8 minutes.
- Top with sliced almonds and cook for another 7 minutes.
- Meanwhile, whisk together remaining 2 tablespoons of wild blueberry jam with balsamic vinegar and salt.
- After slicing pizza, top with arugula and drizzle with sauce. Enjoy immediately!
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