This black and blue pizza is my knockoff version of one of my favorite dishes at once of my favorite Austin restaurants, Second Bar & Kitchen. I shared how much I love a salty/sweet combo when I talked about our strawberry and pesto pizza. Black and blue pizza is the ultimate in salty/sweet decadence. It uses prosciutto and blue cheese for the saltiness, and chopped dates for the sweetness. Add some black truffle infused olive oil, and you’ve got a fancy night in. This would be great for a game night with friends, or to elevate a family movie night.
This recipe calls for a pound of pizza dough. If you want to make your own, this recipe from Half Baked Harvest is good. It’s also cool if you want to go store bought.
If you make this black and blue pizza, please let us know what you think! We’d love to hear from you, either in the comments below or on social media.
Black and Blue Pizza
- 3 tbsp butter
- 1 yellow onion, sliced
- 2 tbsp balsamic vinegar
- 3/4 cup chopped dates
- 1 pound pizza dough
- 1/4 cup black truffle infused olive oil
- 8 oz mozzarella cheese, shredded
- 1 cup shredded fontina cheese
- 4 oz blue cheese
- 3 oz prosciutto, torn
- Preheat the oven to 450°F. Lightly grease two pizza stones or baking sheets.
- Melt 3 tbsp butter in a large pan over medium-low, then add one sliced yellow onion. Cook, stirring occassionally, until the onion is deeply browned and caramelized, about 20 minutes. Keep an eye on your heat; if the onion starts charring around the edges turn the heat down.
- Add the 2 tbsp balsamic vinegar to the onions and cook until the vinegar is absorbed, 2-3 minutes. Remove from heat.
- While the onions are cooking, soak the 3/4 cup chopped dates in boiling water to rehydrate them a bit.
- Assemble the pizzas. Roll out half the dough on each of the prepared baking stones or sheets. Brush each pizza with 2 tbsp black truffle infused olive oil. Sprinkle the 8 oz shredded mozzarella, 1 cup shredded fontina, and 4 oz blue cheese evenly between the two pizzas. Then add the 3 oz torn prosciutto. Finally, drain the water from the dates and add them to the pizzas along with the caramelized onions.
- Bake for 10-15 minutes until the edges of the crust are turning golden brown.
- The pizza will keep in the fridge for 2-3 days.