Chef Manuel Honrado
New York City
At Annabel restaurant in New York City, chef Manuel Honrado gives pizza a fresh twist with the addition of housemade blueberry chutney. The pizza toppings also include duck prosciutto, ricotta and arugula.
1 pt. fresh or frozen blueberries
¼ cup sugar, or to taste
¼ cup balsamic vinegar
½ tsp. fresh thyme, or to taste
Pizza dough for 14-in. pie
½ cup ricotta cheese
4 oz. duck prosciutto
1. Prepare chutney: In large saucepan, combine blueberries, sugar, balsamic vinegar and thyme; bring to a boil. Reduce heat to simmer and cook down for 1½ hours.
2. Strain blueberries and set aside. Continue cooking until liquid is syrupy in texture. Add blueberries back to syrup; blend with a hand blender until pureed.
3. Prepare pizza: Bake pizza crust. While still warm, top with ricotta cheese; place in oven for 1 to 2 minutes until cheese melts slightly.
4. To serve, spoon blueberry chutney around edge of pizza; top with prosciutto and arugula.
Photo courtesy of The Blueberry Council