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Chef Sheri Kimball’s Lingonberry pizza

Most Scandinavians shudder at the mere thought of putting lingonberries on pizza, but Sheri Kimball’s pizza is not only beautiful to behold – covered as it is with the bright red berries –

the combination of the salty prosciutto, sharp cheese and sweet berries creates an amalgam of tastes to match. Photographed by Henrik Olund
Her Lingonberry Pizza was inspired by a focaccia dish she once had at a Boston restaurant.
“It had prosciutto, blue cheese, and some sweet berries, but not lingonberries,” she remembers. “I think it might have been currants. But I decided to try and make it with lingonberries. I like making pizza a lot, and I think this particular recipe works so well because the saltiness of the prosciutto, the tang of the cheese, and the sweetness of the lingonberries really complement each other well.”

Prosciutto and Blue Cheese Pizza with Lingonberries
(makes one 14-inch pizza)

2-1/4 tsp. active dry yeast
1-3/4 cups unbleached all-purpose flour, plus extra for kneading
1-1/2 tsp. sugar
1 tsp. salt
3/4 cup warm water (110 to 120F)
2 tbsp. extra-virgin olive oil

8-10 thin sliced prosciutto
4 oz. Italian dolce blue cheese, cut into small pieces
1/2 cup Lingonberries
2 tbsp. extra-virgin olive oil
salt and pepper

Make the dough:
Combine the water, yeast and sugar in the bowl of an electric mixer fitted with the dough attachment. Mix with a spoon first and let rest for 5 minutes, until the sugar and yeast are dissolved. Add the rest of the ingredients and beat for 1 minute on low speed to combine. Increase speed to medium and mix until dough comes away from the sides of the bowl, about 4-5 minutes. Scrape the dough onto a dry floured surface. With lightly floured hands knead until smooth, soft and elastic, about 5 minutes. Form into a ball and place in a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. / Preheat oven to 475° F. Form dough into desired pizza shape. Let rest for 15 minutes to puff slightly. Drizzle pizza with olive oil, leaving 1/2 inch border. Top pizza with prosciutto and blue cheese. Bake in 475° F oven for 12 minutes or until edges of crust are golden. While pizza is in the oven, warm lingonberries on medium heat until a syrup consistency is reached. Remove pizza from oven when golden and drizzle with lingonberries. Season with salt and pepper to taste.
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