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Sweet Blue Pizza



Nuts Cream Cheese: – 1 ounce pistachios – 1/2 ounce almonds – 3 tablespoons maple syrup – 2 teaspoons cocoa powder – 2 tablespoons sugar – 3 ounces Real California cream cheese Raisin Wine Jam: – 1/2 cup raisins – 1/2 cup red wine Pizza and Garnishes: – 7 ounces prepared pizza dough – 1 1/2 ounces crumbled Real California blue cheese – 2 ounces Fresh Figs, halved – 1 ounce Dried Figs, coarsely chopped – 1 ounce kumquats, sliced – 3 tablespoons maple syrup – 2 ounces Real California Carmody cheese, shaved :Blue Cheese, Carmody, Cream Cheese, Plant-Forward
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To prepare nuts cream cheese spread, preheat the oven to 350°F. Toast almonds and pistachios for 5 minutes. Remove from the oven, transfer nuts to the food processor, and process until finely ground. Add maple syrup, cocoa powder, and sugar and process until pasty. Transfer to a small bowl and add cream cheese.

To prepare Raisin Wine Jam, combine raisins and wine in a saucepan on medium-low and cook, stirring occasionally, until juices are gone, about 20 minutes. Set aside to cool. Transfer to a blender or food processor and process to a smooth paste.

To prepare Pizza and Garnishes, preheat the oven to 500°F. Stretch dough to 10-inch round and top with nuts cream cheese, blue cheese, figs, and kumquats. Bake for 5 minutes. Remove from the oven and drizzle with Raisin Wine Jam and maple syrup. Top with Carmody cheese.

Recipe courtesy of Chef Yoshiharu Sogi, Yati Japanese Food Catering, Sonoma, Calif.

Per Order:

Makes 1 pizza