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FOOD AT UBC VANCOUVER

FOOD AT UBC VANCOUVER

Savory BC Blueberry & Ricotta Pizza

By Juliana Campbell
/
Chef Recipes,Events
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

By Juliana Campbell

Juliana or "Jules" is the Outreach and Events Coordinator for UBC Food Services. You might recognize her as the friendly face behind foodie events like Blueberry Fest, Summer Sizzler and Meet Your Maker.

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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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