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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  Arrange flatbreads on a baking sheet pan. Place in the oven (it doesn't have to be fully heated) and bake, flipping halfway through, until slightly crispy, about 12 minutes. Remove from oven.

  • 2 flatbreads or naan

• STEP 3

  Meanwhile, wash, dry, and zest lemon into a small bowl; set aside.

  • ½ lemon

• STEP 4

  Juice lemon into a small saucepan. Add sugar, cornstarch, and cinnamon; whisk until smooth.

  • 2 tbsp granulated sugar
  • ½ tsp cornstarch
  • 1 pinch cinnamon

• STEP 5

  Wash blueberries; add half to the saucepan with the lemon mixture (set remaining berries aside). Mash with a fork to crush the berries and release their juices.

  • ½ (6 oz) pkg blueberries

• STEP 6

  Place the saucepan over medium-low heat and bring to a simmer. Cook, stirring constantly, until thickened, 1-2 minutes.

• STEP 7

  Remove saucepan from heat and stir in remaining blueberries. Set blueberry compote aside.

• STEP 8

  Add ricotta, honey, and salt to the bowl with the lemon zest; whisk to combine.

  • ½ (15 oz) pkg ricotta cheese
  • 1 tbsp honey
  • 1 pinch salt

• STEP 9

  Spread ricotta mixture over each flatbread. Spoon blueberry compote over the ricotta.

• STEP 10

  To serve, slice pizzas into wedges and divide between plates. Enjoy!