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- Blueberry Prosciutto Goat Cheese Naan Flatbread
Entrees
A perfect pairing for rich meat dishes, and a bright addition to vegetarian fare - either way, you'll want to add a handful of BC blueberries
Blueberry Prosciutto Goat Cheese Naan Flatbread
Entrees
Blueberry Prosciutto Goat Cheese Naan Flatbread
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
- In a stand mixer (or medium bowl with a wire whip) add goat cheese and milk. Mix on low until well incorporated. Set aside.
- Position oven rack in the centre and pre-heat oven to 350°F/176°C.
- In a small fry pan, sautee leeks with olive oil and chili flakes. Just until soft and translucent.
- Remove naan from packaging and place on a baking sheet. Spread goat cheese mixture and top with sautéed leeks. Bake for 5 minutes.
- Remove from the oven, top with blueberries, prosciutto.
- 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.