Blueberry Salad Flatbreads

The spring months are the perfect time to pile beautiful blueberries onto salads and appetizers. Convenient and always available, frozen blueberries add a burst of flavor to these light and delicious flatbreads.

Ingredients for servings

    Blueberry Salad Flatbreads

  • 2 balls pizza dough 14.1 ounce package

  • 1 cup shredded mozzarella cheese

  • 2 cups mixed baby greens

  • 0.5 cup frozen blueberries thawed

  • 1 tablespoon red onion thinly sliced

  • 1 tablespoon olive oil

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon honey

  • 0.125 teaspoon kosher salt

  • 0.0625 teaspoon black pepper

  • 0.5 teaspoon lemon zest


  • Preheat oven to 425°F.

  • On a lightly floured surface, roll each dough piece into an oblong shape about 11-inches long. Arrange each piece of dough on a baking sheet and poke with a fork. Bake 8 minutes or until just beginning to cook through.

  • Remove from oven and top each piece with 1/2 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 a bowl, combine olive oil, lemon juice, honey, kosher salt, and 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.

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