Blueberry & Feta Pizza

Happy National Pizza Day!

I’m a bit busy this week, so I wanted something fun to eat, and simple to prepare. So I figured, why not try something new for Pizza Night? This Blueberry & Feta pizza is creamy and cheesy, sweet and savory, and all around delicious. Capello’s pizza crusts are my favorite- they’re grain free, gluten free, & crisp up nicely.

I’ll keep this short and sweet so you can get right to the recipe, and maybe even run out to buy the ingredients for the Big Game (see the Notes for more crust options and ideas). Go Birds.

Makes 1 12” pizza.

Ingredients:

• Capello’s (or other approcximately 12” sized) Pizza Crust

• 1 tsp Olive Oil

• 1 C Red Onion, sliced thin

• Red Pepper Flakes

• 2 Tbl Honey

• 1/2 C Ricotta Cheese

• 1/2 C Feta Cheese, crumbled

• 1 C Blueberries

• Arugula or other Micro Greens, optional

Directions:

• Preheat oven to 400°F. Preheat pan in oven while preparing pizza.

• Heat the olive oil in a pan over medium heat. Add the Onion and Red Pepper Flakes. Cook the onions 3-5 minutes and stir in the Honey, letting the Onion caramelize. Remove from heat.

• While the Onions are cooking, mix the Ricotta and Feta Cheeses in a small bowl. Spread the Cheese mixture over the Pizza Crust, and top with the Onion and Honey. Sprinkle the Blueberries on the Pizza.

• Place the Pizza into the oven and bake for 10-12 minutes, or until the Berries are about to burst, and the Cheese is bubbly. Remove from oven, and top with the Greens if desired.

• Enjoy!

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Notes:

• I used Capello’s grain free crust for this pizza, but any plain read y made pizza crust, around 12” in diameter will do.

  You could also put this on two naan breads for a nice appetizer for the Big Game.

• You could very easily swap out the Blueberries for Blackberries in this recipe.