Ok ok ok… I know that blueberry apricot goat cheese flatbreads are not the most normal of “pizza” recipes BUT HEAR ME OUT. I feel like pizza needs traditional-ish toppings but if you call if a flatbread… then all bets are off and that’s what’s happening here with this baby!
Ready to hear me out?! LET’S GO. We start with my favorite large flatbreads (from Aldi >> seriously the best) then layer them with olive oil and apricot jam (stay with me >> it’s amazing), sprinkle on some lemon zest then roughly chopped spinach and finally some bluebs, goat cheese crumbles and honey! Then bake, slice, and enjoy! These blueberry apricot goat cheese flatbreads are great for dinner OR appetizer! I hope you try 🙂
blueberry apricot goat cheese flatbreads
Ingredients
- 2 flatbread crusts
- 2 tbsps olive oil
- 4-6 tbsps apricot jam
- zest of 1 lemon
- 1-2 handful baby spinach roughly chopped
- 1 cup fresh blueberries
- 2 4oz containers crumbled goat cheese
- 2-4 tbsps honey
- healthy pinch salt and pepper
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Place both flatbreads on the prepared baking sheet. Brush/coat both crusts with olive oil.
- Spread apricot jam over each flatbread leaving a 1-inch boarded jam free as crust. Sprinkle lemon zest over jam. Divide chopped spinach, blueberries, and goat cheese between flatbreads then sprinkle a healthy pinch of salt and pepper over top of each.
- Bake in the oven for 12-18 minutes or until the edges of the crust are getting golden brown and goat cheese is melted.
- Drizzle honey over top of each flatbread then slice and enjoy!
Hope you enjoy this recipe! If you try it, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your blueberry apricot goat cheese flatbreads in action. Byyyeeee!
xx ab
p.s. more flatbread/pizza recipes here!