Ingredients
Equipment
Method
- Preheat the oven to 350°F / 175°C. Line a baking sheet with parchment paper and place the naan flatbreads on top.
- Heat the olive oil in a medium pan over medium-low heat. Add the sliced red onion, salt, and red pepper flakes.
- Cook the onions for 8 minutes, stirring often, until softened and slightly golden. Stir in the honey and cook for another 1 minutes, until the onions become glossy and lightly caramelized. Remove from the heat.
- In a small bowl, mix the ricotta cheese and feta cheese until combined. Spread the cheese mixture evenly over each naan flatbread.
- Spoon the honey-caramelized onions over the cheese layer.
- Add the drained blueberries on top, spreading them evenly so every slice gets a little sweetness.
- Bake for 11 minutes, or until the naan is lightly crisp, the cheese is warm and softened, and the blueberries are juicy.
- Remove from the oven and sprinkle with fresh thyme.
- Drizzle with a little extra honey and add black pepper, if desired.
- Slice and serve warm.
Nutrition
Notes
Drain the canned blueberries well before adding them to the pizza so the naan stays crisp instead of turning soggy.
For a brighter flavor, add a small squeeze of lemon juice or a little lemon zest before serving.
