Wild Recipes

Wild Mulberry Pizza

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Typically found staining sidewalks, the mulberry is an incredibly under-utilized fruit. While most people think of the berry as a nuisance, creating purple van Gogh-style messes on the bottom of shoes, their sweet and tangy flavor adds to many culinary experiences. The berries can be used in desserts, such as pies or crumbles, for building complex wines or liquors, as hearty and rustic glazes for a variety of meats, or even in crazy-sounding dishes like pizzas or grilled cheese sandwiches. 

Despite their physical resemblance to the raspberry and blackberry, mulberries are a closer relative to figs. Their flavor is also much richer and even a touch savory when compared to a blackberry or raspberry. While adding sugar to the berries results in sweet desserts, the core flavor of the berry works beautifully for heartier meals.       

Mulberries are not commercially sold due to their harvesting difficulty. The delicate fruit must be hand-picked, making harvesters easily identifiable by the deep-purple ink stains covering their fingertips, and also has a relatively short shelf-life. Foraging the berry makes for a great family outing, albeit a bit a messy, and the harvests can be used for a large variety of recipes. 

Serving Size: 4 servings
Time to make: 45 minutes
Kitchen Tools: outdoor grill, oven, large cast iron pan, food processor
Also works with: blackberries or huckleberries 



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Wild Mulberry Pizza

Recipe by Lindsey Bartosh
0.0 from 0 votes
Course: Wild Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

45

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • Pizza dough

  • 2 and ½ cups fresh basil leaves

  • ¼ cup extra virgin olive oil

  • 1 clove garlic, minced

  • ½ cup walnuts (or any nut you have on hand including pinenuts or pecans, etc)

  • ¼ cup shredded parmesan cheese

  • 2 cups fresh mulberries

  • 4 large yellow onions, thinly sliced

  • 2 tablespoons oil for onions (I used avocado oil, but you could use olive oil)

  • 1 tablespoon salt

  • 1 tablespoon balsamic vinegar

  • 1 cup shredded mozzarella

  • 6 oz goat cheese

  • Balsamic glaze

Preparation

  • Since they require the most time, start the caramelized onions first. In a large cast iron pan, add two tablespoons of cooking oil of your choice. I used avocado for this recipe, but olive oil or canola oil work as well. Heat the oil over medium-low heat and add the four thinly sliced onions. In the beginning, the onions may overwhelm the pan but will cook down quickly.
  • Stir the onions and ensure they are coated in cooking oil. Slow cook for ten minutes over medium-low heat. Ensure the heat is high enough to soften the onions, but not so high the onions are burning. Stir every few minutes to prevent onions from sticking to the pan.
  • After ten minutes, sprinkle the onions with a tablespoon of salt. Allow to continue slowly cooking for an additional ten minutes. The onions should be soft and start to brown slightly by this point. Continue occasionally stirring throughout the cooking process.
  • Add the tablespoon of balsamic vinegar to the onions, stir to coat, and continue cooking until the onions reach the desired level of caramelization, about ten minutes. I stopped mine after ten additional minutes, but the actual cooking time depends on the moisture content of the onions and could take up to an additional half hour.
  • While the onions are caramelizing, preheat the grill to high heat and the oven to 400 degrees Fahrenheit.
  • Prepare the basil pesto. To the food processor, add a cup and a half of fresh basil leaves. Reserve a half cup of the basil leaves for topping the pizza after cooking. Pulse the leaves two or three times to coarsely chop.
  • Add the garlic clove and walnuts to the food processor. Pulse two or three times to chop.
  • With the food processor running, slowly stream in ¼ cup olive oil until a smooth paste is formed. Once the paste is well blended, add the parmesan cheese to the food processor and pulse a few times to incorporate. Remove basil pesto from the food processor and set aside.
  • To the food processor, add one cup of fresh mulberries. Reserve the additional cup of whole berries for topping the pizza. Pulse the mulberries two or three times, just enough times to create a chunky, rough jam for spreading on the pizza.
  • Roll out the pizza dough to desired thickness. Place it on the preheated outdoor grill. Cook for one to two minutes and then flip for an additional two minutes. The dough will bubble when it is ready to flip on the first side. Remove from grill and it’s time to start topping the pizza!
  • To the pre-cooked pizza crust, spread a thin and even layer of basil pesto. Next, add a layer of ground mulberry. Spread the cup of shredded mozzarella over the mulberry jam. Next, add a few tablespoons of the caramelized onions. Finally, drop chunks of the goat cheese and the whole mulberries on top of the pizza.
  • Cook in the preheated oven for twelve minutes, until the goat cheese is gooey and the crust is slightly browned.
  • To serve, tear up the reserved fresh basil leaves and sprinkle over the warm pizza. Drizzle with a healthy serving of balsamic glaze. Enjoy!

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Lindsey Bartosh

Lindsey Bartosh lives in southeastern Utah where she spends her time hiking, biking, hunting, and fishing. She runs a website, huntingandcooking.com, and also a weekly radio show about seeking, pursuing, and processing wild game.

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