Wild Blueberry Flatbread Pizza
Shake off the monotony of the same old pizza! This recipe can easily be adjusted for breakfast or for lunch and multiple portion sizes. Be on-trend with a whole grain flatbread-based pizza with a twist of Wild Blueberries and NO tomato-based sauce!
Lunch: 1 Flatbread Breakfast: ½ Flatbread
Lunch: 2 bread, 2 meat/alternate, 1 fruit;
Breakfast: 1 bread, 1 meat/alternate, ½ fruit
You can also make this recipe using our Savory Base Sauce for more menu flexibility. Learn How »| 1 TBS | Vegetable oil |
| 4 oz. / 1 medium size | Onion, diced small and sautéed soft with oil |
| 1 tsp | Sugar |
| ½ tsp | Rosemary, fresh minced |
| 2 tsp | Lemon zest, fresh |
| 10 each | Whole grain flatbread, 2 oz. |
| 1.3 lbs./5 cups | Wild Blueberries, thawed/drained |
| 20 oz./5 cups | Mozzarella cheese, shredded |
| Equipment & Utensils: |
|
| 1 oz. | Vegetable oil |
| 20 oz. / 5 each | Onion, diced small and sautéed soft with oil |
| 2 TBS | Sugar |
| 1 TBS | Rosemary, fresh minced |
| 4 TBS | Lemon zest, fresh |
| 50 each | Whole grain flatbread, 2 oz. |
| 6.7 lbs./1 gallon | Wild Blueberries, thawed/drained |
| 6.25 lbs./25 cups | Mozzarella cheese, shredded |
| 1 TBS | Vegetable oil |
| 4 oz./1 medium size | Onion, diced small and sautéed soft with oil. |
| 1 tsp | Sugar |
| ½ tsp | Rosemary, fresh minced |
| 2 tsp | Lemon Zest, fresh |
| 10 each | Whole grain flatbread, 2 oz. |
| 1.3 lbs./5 cups | Wild Blueberries, thawed/drained |
| 10 oz./2 ½ cups | Mozzarella Cheese, shredded |
Nutrients per servings: See nutrition panel
1.Dice onion. Pull fresh rosemary leaves off stem and mince. In a sauté pan, slowly caramelize onion in oil with sugar and rosemary. Zest/grate fresh lemon rind.
2.Place frozen flatbread squares on sheet pan; cut 2 to fit along the edge. Assemble pizza; spread cooled onion as the sauce layer. Spread 1/3 of the cheese across the pizza.
3.Portion Wild Blueberries, 1/2 cup per flatbread. Add remaining cheese for 2 oz. total per flatbread. Bake at 350'F, 5-7 minutes until cheese is melted and record temp at 135'F.
1.Dice onion. Pull fresh rosemary leaves off stem and mince. In a sauté pan, slowly caramelize onion in oil with sugar and rosemary. Zest/grate fresh lemon rind.
2.Place frozen flatbread squares on sheet pan; cut 2 to fit along the edge. Assemble pizza; spread cooled onion as the sauce layer. Spread 1/3 of the cheese across the pizza.
3.Portion Wild Blueberries, 1/2 cup per flatbread. Add remaining cheese for 2 oz. total per flatbread. Bake at 350'F, 5-7 minutes until cheese is melted and record temp at 135'F.
1.Dice onion. Pull fresh rosemary leaves off stem and mince. In a sauté pan, slowly caramelize onion in oil with sugar and rosemary. Zest/grate fresh lemon rind.
2.Place frozen flatbread squares on sheet pan: cut 2 to fit along the edge. Assemble pizza: spread cooled onion as the sauce layer. Spread 1/3 of the cheese across the pizza.
3.Portion Wild Blueberries 1/2 cup per flatbread. Add remaining cheese for 2 oz. total per flatbread. Bake at 350'F, 5-7 minutes until cheese is melted and record temp at 135'F.
Critical Control Points for Food Safety:
Heat to 135'F, hold hot until service.
