Blueberry prosciutto goat cheese flatbread

Photo by Tracey Kusiewicz for BC Blueberry Council

Add some freshness onto your flatbread with B.C. blueberries and spinach or arugula. Better yet, make this on the barbecue for a touch of smokiness.

1 pkg uncooked pizza dough
3 tbsp olive oil, divided
1/2 cup finely diced leeks
1/2 tsp chili flakes
3/4 cup B.C. blueberries, fresh or frozen
1/3 cup sliced prosciutto
1/3 cup goat cheese, crumbled
1 cup spinach or arugula
1 tsp lemon juice
1/4 cup grated Parmesan cheese

Pre-heat oven to 425°F.

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.

Brush dough with 1 tbsp olive oil, leeks, and chili flakes. Bake for 7 to 8 minutes, or until light brown.

Remove from the oven, top with blueberries, prosciutto and goat cheese.

Bake for another 5 to 7 minutes until golden brown.

In a bowl, toss the arugula, remaining 1 tbsp of oil and lemon juice.

Place arugula salad and parmesan shavings on pizza and serve immediately.