Wild Blueberry Flatbread Pizza

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!

Serving size:
Lunch: 1 Flatbread Breakfast: ½ Flatbread
Component Qualification:
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 TBSVegetable oil
4 oz. / 1 medium sizeOnion, diced small and sautéed soft with oil
1 tspSugar
½ tspRosemary, fresh minced
2 tspLemon zest, fresh
10 eachWhole grain flatbread, 2 oz.
1.3 lbs./5 cupsWild Blueberries, thawed/drained
20 oz./5 cupsMozzarella cheese, shredded
Equipment & Utensils:
  • Sheet pan
  • Chef's knife
  • Cutting board
  • Measuring spoons
  • Cups
  • Scale
1 oz.Vegetable oil
20 oz. / 5 eachOnion, diced small and sautéed soft with oil
2 TBSSugar
1 TBSRosemary, fresh minced
4 TBSLemon zest, fresh
50 eachWhole grain flatbread, 2 oz.
6.7 lbs./1 gallonWild Blueberries, thawed/drained
6.25 lbs./25 cupsMozzarella cheese, shredded
Equipment & Utensils:
  • Sheet pan
  • Chef's knife
  • Cutting board
  • Measuring spoons
  • Cups
  • Scale
1 TBSVegetable oil
4 oz./1 medium sizeOnion, diced small and sautéed soft with oil.
1 tspSugar
½ tspRosemary, fresh minced
2 tspLemon Zest, fresh
10 eachWhole grain flatbread, 2 oz.
1.3 lbs./5 cupsWild Blueberries, thawed/drained
10 oz./2 ½ cupsMozzarella Cheese, shredded
Equipment & Utensils:
  • Sheet pan
  • Chef's knife
  • Cutting board
  • Measuring spoons
  • Cups
  • Scale

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.