Despite intuition that blueberries grow in cool climates (think Maine!) we’re right in the midst of blueberry season here in the Lowcountry. Last week I took a day off work and played hooky, heading out to our favorite family owned, organic farm in the area. D and I spent about an hour in the field and came out with about 10 POUNDS of fresh blueberries– many are safely stored in the freezer to be enjoyed throughout the year, but we’ve enjoyed our fair share (if not more!) this year with yogurt, in smoothies, and just popped in our mouths straight out of the bowl. Needless to say, we’ve got blueberries on the brain!
While we haven’t yet tackled canning and pickling of our own fresh veggies to keep them year round, my aunt in New York has perfected jams and compotes, and we are lucky to get to share in her bounty and creativity! She recently gave us a blueberry compote with flavors reminiscent of BBQ sauce (regrettably I don’t know the recipe) and when we found ourselves with an opened log of goat cheese, we knew the tart and sweet combination of the blueberries with the vinegar in the compote, and the smooth creamy taste of the goat cheese would be great on a pizza!
Blueberry Compote and Goat Cheese Pizza
1 package whole wheat pizza dough (or be 100% authentic and make your own!)
enough compote to cover the pizza dough–about 4 tablespoons
4 oz goat cheese
1 oz tempeh per person
3-4 large leaves kale, destemmed, washed, and thinly sliced
Pull pizza dough out of fridge to come to room temperature about 30 minutes before starting to assemble. About 10 minutes before ready, turn the oven to 400 degrees and put a cookie sheet or pizza stone in the oven to preheat.
Grate tempeh into a skillet with olive oil and season with salt, pepper, and garlic powder. Cook about 5 minutes until golden brown and crunchy. Set aside to cool.
On a pizza peel or large cutting board, lightly sprinkle cornmeal (or flour, if you don’t have cornmeal) to coat the surface. Stretch out the dough to your desired size and lay on the board, ensuring that the bottom of the dough gets sufficiently coated–you’ll need this to get the dough OFF the board and onto the cookie sheet/pizza stone. (Note: the dog will likely come visit during the stretching step– they have no faith that you won’t drop the whole thing on the ground!)
Spread the compote on the dough like you would with tomato sauce, topping with dollops of goat cheese. Sprinkle the tempeh over the goat cheese. Once the oven is fully heated and the cookie sheet/pizza stone have gotten at least 10 minutes to come up to temperature, remove the sheet/stone from the oven and spray or brush with oil. Quickly transfer the formed pizza to the HOT sheet/stone and as needed, adjust the shape and toppings.
Cook at 400 degrees for about 10 minutes. When the crust begins turning golden and the cheese begins melting, top the pizza with the chopped kale and cook for another 3-4 minutes until it begins to crisp up. Remove the pizza from the oven and if you can, wait for it to cool before slicing.
HOLY PIZZA! Whether it’s considered a pizza or a flatbread I don’t know, and honestly don’t care. The sweet, the tangy, the crunch, the slight char of the kale, and the soft, chewy dough– this was a great culinary risk considering we had no idea how the compote would fare in the oven. My sole regret is that I can’t share the full recipe, since I don’t have the compote recipe and only have a few more ounces left for ourselves!
We loved this combination and look forward to integrating our fresh blueberries with goat cheese as well. Thanks Aunt Jane for the inspiration and creative use of your own local produce!