Blueberry Pizza with Whipped Ricotta and Caramelized Shallots

Recipe from How Sweet It Is

Yield: 1 pizza
Total time: 2 hours
purchased pizza dough (or make it fresh it you like)
1 tablespoon olive oil
2 tablespoons butter
4 shallots, sliced
1/4 teaspoon salt
2 tablespoons brown sugar
2 garlic cloves, minced
1/2 cup ricotta cheese
2 lemons, zested
8 ounces mozzarella cheese, freshly grated
2 tablespoons fresh thyme
1 cup blueberries
2 tablespoons Parmesan cheese

Heat a large skillet over low heat and add olive oil and butter. Add in the shallots and the salt and cover, cooking for 30 minutes and stirring occasionally and reducing the heat more if they begin to brown too much. Stir in the brown sugar and the garlic and cook for 5 more minutes. Set aside.

Add the ricotta to a food processor and blend until smooth. Add in the lemon zest and puree until combined. After the dough has gotten to room temperature, punch it down and place it on a floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form) and place on a baking sheet or pizza peel.

Preheat your oven to 375 degrees (or if you’re using a pizza stone or the skillet method, follow those directions). Spread the ricotta on the dough and cover it with half of the mozzarella. Add the shallots and the thyme, then cover it in the blueberries. Add the remaining cheese. Bake for 30 to 35 minutes, or until the crust is golden and the cheese is bubbly. Remove and serve with Parmesan on top.