Wild Blueberry Flatbread Pizza

Ingredients

Vegetable oil1 ounce
Onion, diced small and sauteed soft with oil20 ounces
Sugar2 tablespoons
Rosemary, fresh minced1 tablespoon
Lemon zest, fresh4 tablespoons
Whole grain flatbread, 2 oz50 each
Wild blueberries, thawed/drained(6 pounds, 11 ounces)6.7 pounds
Mozzarella cheese, shredded(6 pounds, 4 ounces)6.25 pounds

Instructions

  1. Dice onion. Pull fresh rosemary leaves off stem and mince. In a sauté pan, slowly caramelize onion in oil with sugar and rosemary. Zest/grate fresh lemon rind.
  2. Place frozen flatbread squares on sheet pan; cut 2 to fit along the edge. Assemble pizza; spread cooled onion as the sauce layer. 
  3. Spread ⅓ of the cheese across the pizza.
  4. Portion Wild Blueberries, ½ cup per flatbread.
  5.  Add remaining cheese for 2 oz. total per flatbread. Bake at 350°F, 5-7 minutes until cheese is melted and record temp at 135°F.

Recipe Notes

Critical Control Points for Food Safety: Heat to 135°F, hold hot until service.

Equipment & Utensils:

  • Sheet pan
  • Chef’s knife
  • Cutting board
  • Measuring spoons
  • Cups
  • Scale