Chef David created this recipe with fresh, local, seasonal ingredients from some of his favourite growers and producers. This is the time for BC Blueberries & UBC Farm Arugula for simple snacks or quick meals.
Get the full recipe below.
- Yield: 1 Serving
Ingredients
- 1/4cup fresh BC blueberries
- 1 cup fresh cilantro, stemmed and chopped
- 1 tsp apple cider vinegar
- 1 naan flatbread
- 3 tbsp ricotta cheese
- 1 tbsp crumbled gorgonzola cheese
- 1/4 red onion (fine sliced)
- 1 tbsp toasted hazelnuts (course chopped)
- 1/2 cup arugula
- salt, pepper & olive oil (to taste)
Instructions
- Preheat oven to 400F
- In small pot over low heat, add the blueberries & apple cider vinegar
- Cook for 2-3 minutes, slowly mashing the blueberries with a spoon
- When completed you will have a thick blueberry sauce, set aside
- Place the naan bread on a baking sheet, spread the ricotta cheese onto the bread
- Drizzle the blueberry sauce onto the bread, add the red onions & gorgonzola
- Bake for 10 minutes, top with toasted hazelnuts
- Dress the arugula with olive oil, salt & pepper and top pizza
