Wild Blueberry Flatbread Pizza

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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!

Select Recipe Size:

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

Nutrients per Servings:
See nutrition panel

Ingredients

Ingredients Weight Measure
Vegetable oil1 TBS
Onion, diced small and sautéed soft with oil4 oz. / 1 medium size
Sugar1 tsp
Rosemary, fresh minced½ tsp
Lemon zest, fresh2 tsp
Whole grain flatbread, 2 oz.10 each
Wild Blueberries, thawed/drained1.3 lbs.5 cups
Mozzarella cheese, shredded20 oz.5 cups
Equipment & Utensils:
  • Sheet pan
  • Chef's knife
  • Cutting board
  • Measuring spoons
  • Cups
  • Scale
Ingredients Weight Measure
Vegetable oil1 oz.
Onion, diced small and sautéed soft with oil20 oz. / 5 each
Sugar2 TBS
Rosemary, fresh minced1 TBS
Lemon zest, fresh4 TBS
Whole grain flatbread, 2 oz.50 each
Wild Blueberries, thawed/drained6.7 lbs.1 gallon
Mozzarella cheese, shredded6.25 lbs.25 cups
Equipment & Utensils:
  • Sheet pan
  • Chef's knife
  • Cutting board
  • Measuring spoons
  • Cups
  • Scale
Ingredients Weight Measure
Vegetable oil1 TBS
Onion, diced small and sautéed soft with oil.4 oz./1 medium size
Sugar1 tsp
Rosemary, fresh minced½ tsp
Lemon Zest, fresh2 tsp
Whole grain flatbread, 2 oz.10 each
Wild Blueberries, thawed/drained1.3 lbs.5 cups
Mozzarella Cheese, shredded10 oz.2 ½ cups
Equipment & Utensils:
  • Sheet pan
  • Chef's knife
  • Cutting board
  • Measuring spoons
  • Cups
  • Scale

Directions

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.