jakorte's blog

Ingredients:

2 pints fresh blueberries, de-stemmed, washed and dried
1 large yellow pepper, seeded and diced (about ½ cup)
1 large green pepper, seeded and diced (about ½ cup)
2 medium hot peppers, seeded and diced (about ¼ cup) *
(* choose hot pepper to taste: Mild, Medium, Hot, etc.)
2 large red onions, quartered, julienne (about 1 cup)
2 large fresh tomatoes, diced (about 1 cup), drained
1 tablespoon minced garlic
2 tablespoons extra virgin olive oil
¼ cup sugar
2 tablespoons white flour
½ pound Four Corners Creamery Mozzarella, sliced in rounds
2 frozen, prepared pie crusts, in tins

Directions:

Mix blueberries and sugar together in large mixing bowl.
Refrigerate while prepping other ingredients.

To a preheated skillet add: olive oil and onions.
Simmer until translucent. Add garlic and all of the diced peppers.
Simmer until onions have caramelized. (Peppers will be undercooked.)
Remove from heat and place mixture in a strainer over a bowl.

Remove blueberries from fridge and liquid drain into same bowl.
Add flour to 2 tablespoons of the liquid mixture, stir until lump free.
Toss blueberries into slurry mixture, until coated.

Remove pie crusts from freezer. Preheat oven to 350 degrees.
Place one pie crust in the center of a baking sheet.

Line bottom of pie crust with ½ of the sliced Mozzarella.
Spoon in ½ blueberries, tomatoes, caramelized onion mixture, and remaining blueberries.
Top with remaining Mozzarella rounds.
Filling will be mounded high.

Invert 2nd pie crust (in tin) over crust on cookie sheet.
Pinch sides together to form a seal. Use fork to poke holes in top.
Bake at 350 degrees for 40 minutes, or until crust is golden brown.

Best served warm, makes an excellent appetizer.