On Tire: Berry Belly Pizza

The most important thing I think of when I put a pizza recipe together is balance. I always try to have a combination of salt, sweet, warmth, freshness and eye appeal. For my first recipe, I would present something I really love, pork meat. I decided Blackberry’s sweet juice peers well with the rich, salty taste of a beautiful Seart pork flavor.

The blackberries also hold up well during the cooking process. They remain almost fully intact and explode with flavor when this sauce is complete. To this pizza I added a small heat (Habanero), boiled down with the berries, as well as some sugar to make a light, sweet and flavorful spice. I love the way pork and fruit play with each other. Add these flavors to a crusts crust along with creamy, whole milk mozzarella, fat -filled pork flavor, a sweet/warm mixture of some fresh in season berries and some greens, and this is a balanced attack for your Tate buds.

If you don’t want the heat, it’s just with Habanero. My advice: Start with half of Habanero, seeds and ribs removed when cooking with the berries. Taste the mixture after it cools slightly. If you are comfortable with the heat, leave it at peace. If you say, “Hi, this is not that bad, I can handle something more,” then put the other half of pepper (ribs and seeds removed unless you are really crazy) in the mixture during storage. It is super easy to add more heat. But it is not so easy to take it away, so ease in this and find the level you are comfortable with. After completing this pizza, I think about going with some really thinking Scallion and some micro -ruccola. Scallions have a mild and subtle onion that I think goes well, while Ruccola adds the pop of freshness and a small black pepper flavor.