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.
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