Disclosure: This is a sponsored recipe by the Blueberry Council. Head over to their site to see more recipes and inspiration like this one for Blueberry Salad Flatbreads.
I am a salad pizza kind of girl. I do both. And usually I do it with the pizza cut up as a topping for a salad. The message here being: life is about balance. Get yourself a meal that can do both. Which is what we're doing with today's recipe for salad flatbreads with mozzarella cheese.
This time of year is incredibly busy. I just got home from about 2 full weeks of back to back travel (Boston, New York, Tennessee). I don't need to over complicate my life by feeling like I "have to" or "should" be making a complex meal or eating schedule. And admittedly, I find it personally a little harder to eat healthier in the colder months. During summer I'm happy with sliced tomatoes and salt or berries plain in a bowl. That's where food technology comes in: The power of frozen. Today's recipe uses frozen blueberries and hopefully introduces you more to a go-to freezer staple you'll always keep on hand for anything from oatmeal to dessert, smoothies to salad flatbread.
As an ingredient, blueberries can be traditional favorites (hello pancakes), or can be used in more unexpected ways like today, or even this blueberry brussels sprouts video I made last year. They add a pop of color and flavor to many categories of recipe. So yes, they're good in a recipe, but they're also good FOR you (antioxidants, fiber and even manganese). They benefit not only your cardiovascular system, but also your brain and they're currently being looked at in caner research. Freezing locks in nutrition benefits at their peak so you can have blueberries in NOVEMBER that still taste amazing and are still nutrient dense.
Blueberry Salad Flatbreads
Number of servings (yield): 8-10 slices
/// Ingredients ///
2 balls pizza dough, (14.1 ounce package)
- 1 cup shredded mozzarella cheese
- 2 cups mixed baby greens, packed
- ½ cup frozen blueberries, thawed
- 1 tablespoon thinly sliced red onion
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1∕8 teaspoon kosher salt
- 1/16 teaspoon cracked black pepper
- ½ teaspoon lemon zest
/// Directions ///
Preheat oven to 425°F.
- On lightly floured surface, roll each dough piece into oblong shape about 11-inches long. Arrange each piece of dough on baking sheet and poke with a fork. Bake 8 minutes or until just beginning to cook through.
- Remove from oven and top each dough piece with ½ cup shredded cheese. Place flatbreads directly on oven rack, cheese sides up, and cook until cheese is melted and slightly golden and flatbread is crispy, 8-10 minutes.
- In bowl, combine olive oil, lemon juice, honey, kosher salt and cracked black pepper. Add mixed baby greens, blueberries and red onion and toss until lightly coated.
- Arrange salad mixture on flatbreads, dividing evenly, and sprinkle with lemon zest. Cut and serve.
What is your favorite freezer staple?
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.