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Blueberry Prosciutto Goat Cheese Flatbread

Blueberry Prosciutto Goat Cheese Flatbread


  • 1 (250 g) Pre-made uncooked pizza dough
  • 3 tbsp (45 mL) Olive oil, divided
  • ½ cup (50 g) Leeks, finely diced
  • ½ tsp (2.5 mL) Chili flakes
  • ¾ cup (110 g) B.C Blueberries, fresh or frozen
  • ⅓ cup (40 g) Prosciutto, sliced
  • ⅓ cup (50 g) Goat cheese, crumbled
  • 1 cup (20 g) Arugula or spinach
  • 1 tsp (5 mL) Lemon juice
  • ¼ cup (20 g) Parmesan cheese, thinly shaved


  1. Position oven rack in the centre and pre-heat oven to 425°F/163°C.
  2. On a lightly floured surface, roll out pizza dough to about 7” x 14”.
  3. Oil a baking sheet with 1 tbsp of olive oil. Transfer rolled dough to the oiled baking sheet.
  4. Top dough with 1 tbsp olive oil, leeks, and chili flakes. Bake for 7-8 minutes until light brown.
  5. Remove from the oven, top with blueberries, prosciutto and goat cheese.
  6. Bake for another 5-7 minutes until golden brown.
  7. In a bowl, toss the arugula, remaining oil and lemon juice.
  8. Place arugula salad and Parmesan shavings on pizza and serve immediately.

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