Receta Blueberry Sausage & Gorgonzola Pizza

by Karista

Who wants to win a Wood Fired Pizza oven so you can make this Blueberry, Sausage & Gorgonzola Pizza?  There is something quite enticing about a wood fired oven pizza paired with a sumptuous wine. The crisp texture of the crust and the mingling of sweet and savory flavors of this Blueberry, Sausage & Gorgonzola Pizza play beautifully with the lush, crisp notes of DaVinci Wine. You may have noticed, I adore the sweet and savory combined. Like this gorgeous Blueberry Ginger Salsa or this Nectarine Chutney. Seasonal fruit has a wonderful way of completing a recipe. Making it just a bit playful, and always extra tasty. When the lovely folks over at DaVinci Wine asked me to create a pizza using this pizza oven, I immediately thought of this pizza combination. And WOW! This wood fired pizza oven creates the crispiest, tastiest crust in just minutes. Ok, you have to know, Ranger Craig had a blast making pizza with this oven. I made the dough, selected the topping combinations and he played with the oven. 🙂 If you’d love to make this Blueberry, Sausage & Gorgonzola wood fired pizza at home, I’ve got great news! DaVinci Wine is running a sweepstakes where you can win one of your own. All you need to do is to text “DaVinci” to 24587 for a chance to win a food fired pizza oven! You can find the official rules here: https://bit.ly/2O2b39x    I’ve listed the recipe for the Blueberry, Sausage & Gorgonzola Pizza below. If you make it, let me know what you think! Good luck to everyone! Loads of love, Karista ****This is a sponsored post by DaVinci Wine and intended for adults over the age of 21.  Print Blueberry Sausage & Gorgonzola Pizza Serving Size: Makes two 12-inch pizzas I've listed a pizza dough recipe but you can certainly use your own or a pre-made pizza dough. I've also given oven instructions as opposed to a wood fired pizza oven. Should you be the winner of the oven, it comes with specific baking instructions. I highly recommend using cornmeal on the aluminum wheel that inserts the pizza into the oven. This will allow the pizza dough to slide easily off the wheel and into the oven. Ingredients For the Pizza Dough ¾ cups (6 ounces) lukewarm water 1 teaspoon active-dry yeast 2 cups (10 ounces) bread flour ½ teaspoon salt For the Pizza 1/4 cup basil pesto 1 pint fresh blueberries 1 cup cooked and crumbled ground sausage (sweet, mild or hot) 1/2 cup Gorgonzola cheese, crumbled Fresh basil leaves for garnish Instructions To make the pizza dough Heat the oven to 475° F. If you are using a pizza stone, place it in the middle of the oven. Mixing the pizza dough Measure the water into a large bowl. Sprinkle the yeast into the water and let it dissolve, about 30 seconds. Stir the water to dissolve the yeast. Add the flour and salt to the water and mix with a wooden spoon or bowl scraper until the dough starts to come together. Lightly dust the counter or board with flour and move the dough to the floured space. With floured hands, knead the dough until it is smooth and elastic. Resting the pizza dough With a bench knife, divide the dough into 2 pieces. Round each piece of dough and place the dough rounds on a lightly floured counter to rest for 30 minutes. (While the dough is resting, prepare your toppings.) After 30 minutes, fold the dough by stretching each side and folding it into the middle of the dough. Gather the dough into a ball and let it rest again for 15 to 30 minutes. Shaping the pizza dough Handling one piece of dough at a time, gently stretch the dough with floured hands. You can also use a rolling pin, but I prefer using my hands. Once the dough is about ¼ inch thick, lay it on a piece of very lightly floured parchment or a bit of cornmeal on the parchment. You can adjust the shape at this point, but don’t worry about it being perfectly round. Shape the second piece of dough. Let the dough rest in a warm place for about 15 minutes. Finishing the pizza Spread the dough lightly with sauce and add your choice of toppings. I always begin with the cheese, then the veggies/fruit and last the meat. Baking the pizza Bake the pizza on the parchment in a 475°F oven either on the heated pizza stone or on a cookie sheet. The pizza is done baking when the crust is brown and crisp on the edge and bottom. This should take about 6 to 10 minutes. Remove the pizza from the oven, let it cool for a minute or two, slice it and eat! Enjoy! 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