Homemade Gourmet Meals Can be Easy!
Being a food blogger, it goes without saying that I enjoy making meals from scratch. There’s nothing more satisfying than making elements from scratch and tasting the final result once plated. But at the same time, I’m also human and work a full-time job outside of blogging. Some nights I barely have time to wash and fold laundry, let alone make a meal from scratch. So to save time, I’ll make half-scratch dinners using my favorite ingredients. One of the ingredients I regularly use for making pizza is Stonefire® naan and flatbreads. Their product line contains a range of flavors and bread sizes for every meal, allowing for creativity in the kitchen. Their original naans are what I use to make my blueberry and goat cheese flatbread. You don’t need a brick oven, and it’s ready in under 30 minutes!
You Read That Right, Blueberry and Goat Cheese Flatbread
Yes, blueberries on a flatbread! I know I may start another war over pizza toppings with this recipe, but blueberries can work well with the right balance of ingredients. If you combine bitter, savory, and acidic ingredients, the sweetness of the blueberries creates a balance that will blow your taste buds away. Balancing sweet and acidic flavors is why balsamic vinegar and strawberries work so well (and why pineapple belongs on pizza). Let’s break down the flavors if you’re not sold on the blueberries.
Blueberry and Goat Cheese Flatbreads Are Flavor Bombs
I envisioned a sweet, savory, slightly spicy flatbread to round out the flavors when I started working on this recipe. I knew I wanted to use Stonefire® Original Naan as the base. They’re the perfect size to have the leftovers for lunch the following day or as an entree for two. They’re also thin enough to avoid dominating the flatbread and allow the toppings to shine. I started looking at fresh ingredients, and my eyes landed on blueberries. At first, I wasn’t sure if they would work. But then I thought about adding arugula, caramelized onion, and goat cheese, which seemed possible. I invited a few friends over to test it; they were also initially unsure. But once we tasted it, we all had the same reaction. The flavors sounded like they shouldn’t work together, but they did!
Blueberry and Goat Cheese Flatbread Flavor Layers
To make this flatbread at home, you will need the seven ingredients listed below. Adding two layers of goat cheese helped it melt easier and distributed the flavors more evenly. The flavors and layering order I used are:
- I didn’t want to start with a sauce that would compete with the flavors or overpower. So instead, I thinned two tablespoons of Taste of Inspirations® Balsamic Glaze with a splash of balsamic vinegar and brushed it onto the naan. It creates an acidic base that adds the effect of a sauce without the flavor competing.
- Next, I added 2 ounces of Taste of Inspirations® Goat Cheese broken into bite-sized pieces spread evenly. Goat cheese has a tangy and earthy flavor that balances well with the spice of arugula, the acidity and sweetness of balsamic, and the sweetness of blueberries.
- A handful of arugula adds subtle notes of spice to the flatbread that helps to cut the sweetness of the blueberries and the acidity of the balsamic vinegar.
- Caramelized onions are optional, but they help complete the flavor profile. They add a sweet and subtle caramel flavor that takes the flatbread to a new level. To help save time, I make a large batch of caramelized onions and freeze single portions using sphere silicone molds.
- Next, I’ll add the remaining 2 ounces of goat cheese to create flavor layers and top with the blueberries. Fresh blueberries won’t bleed into the other ingredients while baking and create top notes of sweetness. The result is layers of sweet, spicy, and earthy umami flavors that taste like authentic brick oven pizza!
Blueberry and Goat Cheese Flatbread Pizza
- Preheat an oven to 400℉.
- In a small bowl, combine two tablespoons of balsamic glaze with one teaspoon of balsamic vinegar. Stir to combine, and brush across the surface of the naan bread.
- Add half the goat cheese, breaking it into bite-sized pieces and spreading it evenly.
- Spread the arugula and caramelized onions onto the goat cheese.
- Add the remaining goat cheese in bite-size pieces and top with the blueberries.
- Bake at 400℉ for 8 to 12 minutes until the edges of the naan bread are golden brown.
- Drizzle balsamic glaze over the flatbread, and serve immediately.
- Nutrition facts are calculated by WP Recipe Maker using an AI generator. Nutrition information will vary based on the brands and ingredients selected. The nutrition information is a general guide.
- This recipe uses only one of the two Stonefire® Original Naan bread. If using booth naans, double the topping amounts.
Blueberry Goat Cheese Flatbread Tips
- Stonefire® Original Naan is sold in a pack of two. This recipe is for a single flatbread that can serve two. To use both naans, double the toppings amounts.
- If you have the willpower to avoid eating the entire flatbread, leftovers can be refrigerated in an air-tight container. I recommend having the leftovers within a day or two for the best flavor.
- To reheat leftovers, don’t microwave pizza! Instead, either use an air fryer or oven preheated to 350 degrees Fahrenheit. Bake until warmed throughout and serve immediately.
- Heat the pizza in a skillet with a tablespoon of water for a lower energy method and cover it with a tight-fitting lid. The skillet will crisp the base of the naan, and the steam produced will help to melt the cheese and warm the toppings.
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