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Blueberry, Tomato and Goat Cheese Naan Pizza

  • Prep Time: 10
  • Cooking Time: 15
  • Serves 2-4
Blueberry, Tomato and Goat Cheese Naan Pizza


2 pieces of naan

2 ounces goat cheese, softened at room temperature

1 tablespoon honey

2 Backyard Farms Tomatoes on the Vine, thinly sliced

1/2 cup Wyman’s of Maine Wild Blueberries, thawed

2 loosely packed cups arugula

1/2 tablespoons extra-virgin olive oil

1 teaspoon balsamic vinegar

1/8 teaspoon salt

1/8 teaspoon black pepper


Last year we asked our Facebook fans to choose the ingredient they most wanted to see our tomatoes paired with as part of our Savor the Summer contest. Corn was the winning ingredient but blueberries was an incredibly close second. Thanks to Wyman's of Maine, wild blueberries are always in season in the frozen food section of your supermarket so we wanted to offer a creative way to use them along with our tomatoes.Thanks to the talented Liz Harris of Floating Kitchen, this savory-sweet naan-style pizza makes for an easy lunch or light dinner. If you can’t find naan, you can use pita bread or your favorite pre-cooked pizza crust instead. ENJOY!

Pre-heat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the naan on the parchment paper-line baking sheet.

In a small bowl, stir together the goat cheese and honey. Then spread this sweetened goat cheese mixture out in a thin layer over the two pieces of naan. Top with the sliced tomatoes and blueberries, dividing the ingredients evenly between the two pieces of naan. Transfer the baking sheet to your pre-heated oven and bake for 15 minutes.

Meanwhile, in a medium bowl toss together the arugula, olive oil, vinegar, salt and black pepper.

Remove the baking sheet from your oven and let the naan cool for about 3-5 minutes. Top with the dressed arugula. Slice and serve immediately.



Liz Harris, Floating Kitchen


Liz Harris is a former research scientist turned food blogger who is obsessed with coastal living, her dog, podcasts and anything covered with maple syrup. A self described “experimental cook and eater”, Liz loves to try new things in the kitchen, and she hopes to encourage other people to do the same. Her blog, Floating Kitchen, is a collection of savory and sweet dishes that are innovative and unique, yet still familiar and approachable.

Liz’s family owns a small farm, hydroponic green house and wholesale produce distribution center in Salem, New Hampshire. So Liz grew up with a strong appreciation for using fresh, local, real ingredients in her kitchen. And she learned the basics of cooking and baking from the other talented women in her family.

After years spent earning a PhD in Biochemistry from Dartmouth Medical School and completing a Post-Doctoral Fellowship in Cancer Biology at Stanford University, Liz decided that the passion and dedication she had for creating and sharing recipes couldn’t be ignored any longer. So eventually she transitioned away from the research bench and into the kitchen full time. Liz now spends her days developing recipes, styling and photographing food, and, of course, doing the dishes.