Name: Lemon-Blueberry Dessert Pizza with Ricotta & Honey
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (170 g) pkg blueberries; 6 flatbreads or naan; 1 ½ lemons; 1 ½ (425 g) pkgs ricotta cheese; cinnamon, ground; cornstarch; granulated sugar; honey; salt

Lemon-Blueberry Dessert Pizza with Ricotta & HoneyLemon-Blueberry Dessert Pizza with Ricotta & Honey — a 30-minute dessert recipe with 9 ingredients, serving 6.Ingredients

1 ½ (170 g) pkg blueberries

6 flatbreads or naan

1 ½ lemons

1 ½ (425 g) pkgs ricotta cheese

cinnamon, ground

cornstarch

granulated sugar

honey

salt

Instructions

Preheat oven to 230°C (450°F).

Divide flatbreads between two baking sheet pans. Place in the oven (it doesn't have to be fully heated) and bake, flipping halfway through, until slightly crispy, 12-15 minutes. Remove from oven.

Meanwhile, wash, dry, and zest lemons into a medium bowl; set aside.

Juice lemons into a medium saucepan. Add sugar, cornstarch, and cinnamon; whisk until smooth.

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.

Place the saucepan over medium-low heat and bring to a simmer. Cook, stirring constantly, until thickened, 2-3 minutes.

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

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

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

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

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