When Cale asks "What's for dinner?" One of his favorite responses is: homemade pizza. The only thing that might furrow his brow would be...homemade pizza almost never means traditional pizza with mozzarella cheese and pepperoni. I've always got a few tricks up my sleeve, even when I'm making a standard dish.
This pizza is different, but really good. It is a refreshing departure from a traditional pizza. It is like having pizza and your favorite strawberry salad with vinaigrette dressing in each bite. Feel free to substitute your favorite soft cheese or greens. I love arugula and wanted to have a peppery bite with the pizza.
I have a couple pizza crust recipes in the works, but for now use your personal favorite or buy a pre-baked crust from the store.
If you're wondering if I'm on a blueberry kick, the answer is Yes. I got organic blueberries for a killer deal and now I'm on a quest to use the berries that aren't being stolen by grubby little fingers. Hopefully, you will be as pleased with this recipe as I was. It's a delicious twist on traditional tomato based salsa. Plus, I'm such a salsa fanatic that I have been itching to make this ever since I found the recipe.
The salsa has sweet and fruity flavors from the blueberries. The fresh lemon juice adds a tartness that balances the sweetness of the berries. The cilantro, bell pepper and red onion meld out the flavors for a wonderful fresh tasting summer salsa.
Apparently, I've turned into a goddess. At least that is what some of the church ladies at a recent barbecue are saying. Be forewarned this salad is a goddess creator. You may think the combination of corn and blueberries is strange, but few flavors marry as nicely as corn and blueberries. This salad is light, refreshing and a great side dish for any barbecue. Not only does it taste good, but it also looks pretty. Make this salad for your next barbecue and I'm sure you will be called a goddess as well.
I made this for dinner a second time and I roasted a salmon fillet to have on the side, but ended up breaking the salmon into pieces and tossing it in the salad. It was amazing. The salmon blended well with the flavors and I thought the salad was as good or better as a main coarse, than as a side dish.
Remember, salads are meant for adapting. Have fun with this, it makes a lot and it keeps well in the refrigerator for a couple days.
