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U.S. Highbush Blueberry Council

Blueberry Salad Flatbreads


  • 2 balls pizza dough, (14.1 ounce package)
  • 1 cup shredded mozzarella cheese
  • 2 cups mixed baby greens, packed
  • ½ cup frozen blueberries, thawed
  • 1 tablespoon thinly sliced red onion
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1∕8 teaspoon kosher salt
  • 1/16 teaspoon cracked black pepper
  • ½ teaspoon lemon zest


  1. Preheat oven to 425°F.
  2. On lightly floured surface, roll each dough piece into oblong shape about 11-inches long. Arrange each piece of dough on baking sheet and poke with a fork. Bake 8 minutes or until just beginning to cook through.
  3. Remove from oven and top each dough piece with ½ 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.
  4. In bowl, combine olive oil, lemon juice, honey, kosher salt and cracked black pepper. Add mixed baby greens, blueberries and red onion and toss until lightly coated.
  5. Arrange salad mixture on flatbreads, dividing evenly, and sprinkle with lemon zest. Cut and serve.

Number of servings (yield): 16-20 slices


90 calories

3 g fat

1 g saturated fat

5 mg cholesterol

3 g protein

12 g carbohydrates

1 g fiber

0 g sugar

260 mg sodium

10 mg potassium (<1% of daily value)

40 mg calcium (4% of daily value)

1 mg iron (5% of daily value)

1 IU vitamin D (<1% of daily value)

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