Ingredients
Scale
- 2naan flatbreads
- 1 teaspoonolive oil
- 1 cupthinly sliced red onion
- Kosher salt to taste
- Pinch red pepper flakes
- 2 tablespoonshoney
- 1/2 cupricotta cheese
- 1/2 cupfeta cheese
- 1 cupblueberries
- Micro arugula or regular baby arugula
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange the naan flatbreads on the sheet and lightly brush with water.
- In a medium pan, heat olive oil over medium-low heat. Add the red onion, a pinch of salt, and red pepper flakes. Cook until onions are wilted, about 3-5 minutes. Stir in honey and let caramelize. Remove from heat.
- In a small bowl, mix ricotta and feta cheeses. Spread this mixture over the naan, top with caramelized onions, and sprinkle blueberries on top.
- Bake for about 10 minutes until blueberries are about to burst and cheese has softened.
- Remove from oven, add arugula, and serve immediately.