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  4. Blueberry Prosciutto Goat Cheese Naan Flatbread

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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

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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

  1. In a stand mixer (or medium bowl with a wire whip) add goat cheese and milk.  Mix on low until well incorporated. Set aside.
  2. Position oven rack in the centre and pre-heat oven to 350°F/176°C.
  3. In a small fry pan, sautee leeks with olive oil and chili flakes. Just until soft and translucent.
  4. Remove naan from packaging and place on a baking sheet. Spread goat cheese mixture and top with sautéed leeks. Bake for 5 minutes.
  5. Remove from the oven, top with blueberries, prosciutto.
  6. Bake for another 5-7 minutes until golden brown.
  7. In a bowl, toss the arugula, remaining oil and lemon juice.
  8. Place arugula salad and Parmesan shavings on pizza and serve immediately.