Julia Crowley's Grilled Blueberry Pizza

Pair with Domaine Meriwether Willamette Valley Pinot Noir


This is what I like to call a Daring Pairing. Although the recipe calls for a small amount of white wine for the sauce, I paired this savory pizza with a Pinot Noir. Domaine Meriwether's 2005 Pinot Noir is darker, richer and fuller bodied than the usual Willamette Valley Pinot. Aromas and flavors of blackerries, cassis and cinnamon are followed by an earthy, pie spice, long lasting finish. Incredibly well balanced along with a silky, velvety mouthfeel makes this Pinot Noir one of my all-time favorites. Like the wine, the Savory Grilled Blueberry Pizza’s flavors are also incredibly well balanced. The strong and delicious flavors of the chèvre are balanced out with the sweetness of the fresh-picked blueberries. The full-bodied Meriwether Pinot Noir was in complete harmony with the full-flavored pizza – simply ambrosial.
(Recipe credit: Melissa Placzek - chindeep.com)
~The Crust~ 
This recipe makes 1 lb. of dough (enough for four 10 inch pizzas.) 
1 teaspoon sugar
1 packet (1/4 oz.) active dry yeast
2 teaspoons extra virgin olive oil
1 teaspoon salt
2 and 1/4 cups all purpose flour (plus a little more for work surface.)
Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, about 5 minutes. Whisk the oil and salt into yeast mixture. Add flour. Stir with a wooden spoon until liquid is incorporated (dough will appear dry.) Turn out onto a floured work surface. Knead until dough forms an elastic ball, about 2 minutes. Transfer dough to an oiled, medium glass bowl. Brush top of dough lightly with oil. Cover with plastic wrap and set in a warm place until dough has doubled in size (45 minutes.) Punch down dough several times. Cover and let rise an additional 30 minutes. Turn dough out onto a lightly floured work surface. Cut into 4 equal pieces. Let rest 15 minutes before using. If you want to store some of your pizza dough to use later, just place the individual dough balls in freezer ziploc bags and they will be usable for up to a month. To use frozen dough, simply remove from freezer and set on counter for about an hour, until thawed.
~The Recipe~
White Pizza Sauce:
3 Tablespoons extra virgin olive oil
2 cloves garlic, minced
1/4 cup grated Romano or Parmesan cheese
1/4 cup white wine
For savory blueberry pizza:
After you flip the crust, spread the white sauce evenly over the surface. Top with fresh blueberries, fried onions, little dollops of chevre (soft French goat cheese), a sprinkle of fresh lemon-thyme, salt and freshly ground pepper.
~Tips for grilling Pizza~
Have all the ingredients in place.
You can use either a charcoal or gas grill. Build the coals on one side of the grill (or turn on one of the burners on the gas grill), roll out the crust and then put the crust on the grill. Use tongs and turn it a quarter turn after a couple minutes (lift it up and see that it’s cooked on the bottom, but don’t let it burn.)
After the bottom is done, flip it over and add the sauce, toppings, and cheese. Cover the grill, but turn it a quarter turn every couple minutes. 
Slide it onto a plate, cookie sheet or pizza stone, and let it rest for a couple minutes, Slice and enjoy.

Pair with Domaine Meriwether Willamette Valley Pinot Noir


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