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Blueberry Prosciutto Goat Cheese Flatbread
Blueberry pizza? Why not? Like other fruits, blueberries adapt to savoury dishes quite easily.
November 5th, 2015
BC Blueberry Council
You might think blueberries are only for sweet dishes...this savoury flatbread recipe will change your mind about that for sure. With prosciutto leeks, chilis and goat cheese, it's a sweet (pardon the pun) recipe for dinner.
Ingredients
- 1 (250 g) Pre-made uncooked pizza dough
- 3 tbsp (45 mL) Olive oil, divided
- ½ cup (50 g) Leeks, finely diced
- ½ tsp (2.5 mL) Chili flakes
- ¾ cup (110 g) B.C Blueberries, fresh or frozen
- ⅓ cup (40 g) Prosciutto, sliced
- ⅓ cup (50 g) Goat cheese, crumbled
- 1 cup (20 g) Arugula or spinach
- 1 tsp (5 mL) Lemon juice
- ¼ cup (20 g) Parmesan cheese, thinly shaved
Directions
Position oven rack in the centre and pre-heat oven to 425°F/163°C.
On a lightly floured surface, roll out pizza dough to about 7” x 14”.
Oil a baking sheet with 1 tbsp of olive oil. Transfer rolled dough to the oiled baking sheet.
Top dough with 1 tbsp olive oil, leeks, and chili flakes. Bake for 7-8 minutes until light brown.
Remove from the oven, top with blueberries, prosciutto and goat cheese.
Bake for another 5-7 minutes until golden brown.
In a bowl, toss the arugula, remaining oil and lemon juice.
Place arugula salad and parmesan shavings on pizza and serve immediately.
BC Blueberry Council—Tracey Kusiewicz
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