Blueberry Basil Ricotta Flatbread
Made with Heeman's Blueberries
4 pieces
Whole wheat naan
1 cup
Ricotta cheese
1 tbsp
Olive oil (plus more for brushing)
1/4 tsp
Dried basil
1/4 tsp
Salt
pinch
Pepper to taste
1 cup
Mozzarella cheese, shredded
1 1/2 cups
Blueberries
3/4 cup
Arugula, roughly chopped
4-5
Fresh basil leaves, roughly chopped
drizzle
Balsamic glaze
Step 1
Preheat the oven to 425ÂşF. Line two large baking sheets with parchment paper. Place two pieces of naan bread on each sheet. Lightly brush each piece with some olive oil.
Step 2
In a small bowl, mix together the olive oil, ricotta, salt, pepper and dried basil until well combined. Divide the ricotta evenly among the four pieces of naan and spread (leaving a border around the edges).
Step 3
Top each piece with a quarter of the mozzarella. Then place a quarter of the blueberries.
Step 4
Bake for about 10 to 13 minutes, until the crust is golden and the cheese is nice and melted, rotating the pans once during baking. Remove from the oven and top with the arugula and fresh basil.
Step 5
Drizzle with the balsamic glaze. Slice and serve.
