Blueberry, Feta & Honey Naan Pizza (Print version)
Crisp naan topped with creamy ricotta, salty feta, juicy blueberries, honeyed red onion, and fresh arugula.
# Ingredients:
For the honey onions
01 -
1 teaspoon olive oil
02 -
1 cup (110 g) thinly sliced red onion
03 -
1/4 teaspoon kosher salt
04 -
Pinch red pepper flakes
05 -
2 tablespoons honey, plus more for finishing if desired
For the naan pizzas
06 -
2 naan flatbreads
07 -
1/2 cup (125 g) whole milk ricotta
08 -
1/2 cup (75 g) crumbled feta, divided
09 -
1 cup (150 g) fresh blueberries, rinsed and dried
10 -
1 cup baby arugula or micro arugula
11 -
Freshly ground black pepper, to taste
12 -
1 teaspoon lemon zest, optional
# Instructions:
01 -
Preheat the oven to 400°F. Line a sheet pan with parchment paper and place the naan on top.
02 -
Warm the olive oil in a skillet over medium-low heat. Add the red onion, salt, and red pepper flakes. Cook for 4-5 minutes until softened, then stir in the honey and cook for 1 minute until glossy.
03 -
Stir the ricotta with half of the feta and a little black pepper. Spread the mixture thinly over the naan, leaving a small border.
04 -
Spoon the honey onions over the cheese. Scatter the blueberries and remaining feta evenly over both flatbreads.
05 -
Bake for 9-11 minutes, until the naan edges are crisp, the cheese is warm, and some blueberries are just starting to burst.
06 -
Top with arugula, lemon zest if using, black pepper, and a light extra drizzle of honey. Slice and serve hot.
# Good to know:
01 -
Best served immediately while the naan is crisp.
02 -
Use fresh blueberries for the cleanest texture and least moisture.
03 -
Cooked honey onions can be refrigerated up to 3 days ahead.