Blueberry Prosciutto & Goat Cheese Flatbread

the best way to enjoy B.C. blueberries is by the fistful obviously.  my kids however would make the argument that blueberries are best served in pie a la mode, or on pizza, and really i can't fault them on that.

luckily the bc blueberry council just so happens to have a recipe for flatbread that will make the whole family happy, and if the kids are lucky and i make two, they just might get to take the extras for lunch tomorrow.

Blueberry Prosciutto & Goat Cheese Flatbread

1 (250g) pre-made uncooked pizza dough
3 tablespoons olive oil, divided
1/2 cup leeks, finely diced
1/2 teaspoon chili flakes
3/4 cup B.C. blueberries, fresh or frozen
1/3 cup prosciutto, sliced
1/3 cup goat cheese, crumbled
1 cup arugula or spinach
1 teaspoon lemon juice
1/4 cup parmesan cheese, thinly shaved


position oven rack in the centre and pre-heat oven to 425F
on a lightly floured surface, roll out pizza dough to about 7" x 14"
oil a baking sheet with 1 tablespoon of olive oil.  transfer rolled dough to the oiled baking sheet.
top dough with 1 tablespoon 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 gold brown.
in a bowl, toss the arugula, remains oil and lemon juice.
place arugula salad and parmesan shavings on pizza and serve immediately.

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