Blueberry and Smoked Gouda Flatbread Recipe

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This Blueberry and Smoked Gouda Flatbread is equal parts sweet and savory and always tastes like another slice.

PREP TIME

20 mins

COOK TIME

35 mins

SERVINGS

4

Ingredients

  • 5 slices thick-cut bacon, cooked & crumbled
  • 24 oz pizza dough, divided
  • Olive oil, for greasing pizza dough & grill
  • 1 Tbsp butter
  • 4 garlic cloves, minced
  • 1 tsp minced fresh rosemary
  • 1/2 tsp cinnamon
  • ~12.5 oz jar of blueberry jam
  • 16 oz smoked gouda, freshly shredded

  • ~1 cup fresh blueberries, divided
  • Balsamic glaze, to taste

Blueberry and Smoked Gouda Flatbread slices on a wooden cutting board

COOKING INSTRUCTIONS:
Blueberry and Smoked Gouda Flatbread

  1. Melt butter in small pan over medium-low heat. Add garlic and cook for 4-5 mins, or until just beginning to get color. Stir in rosemary, cinnamon, and jam then bring to a light simmer for 2-3 mins. Remove from heat and transfer jam to bowl and set aside.
  2. Divide pizza dough in half and, using hands, flatten both halves into desired flatbread shape, then place each flatbread on a separate piece of parchment paper. Using olive oil, lightly grease the top of each flatbread dough.
  3. To parbake flatbread: Preheat grill to 375-400ºF. Maintain this range during the entire flatbread grilling process. Grease the grill grates with more oil. Working one flatbread at a time, flip the flatbread and place it oil side-down on grill grates. Peel parchment paper off of dough. Close grill and cook for 2-3 minutes, or until golden brown grill marks form on the underside of flatbread, and top of flatbread is no longer wet and tacky. Remove flatbread from grill and place back on parchment paper with grill marks facing up. Repeat with other flatbread.
  4. To top each flatbread: (be sure to top the grill mark side of the flatbread) Spread jam to taste over top of flatbread. Top with 1/2 of gouda, 1/2 of arugula, 1/2 of bacon, and 1/2 of blueberries.
  5. To grill each flatbread: Grill one flatbread at a time for 5-6 minutes, or until cheese is fully melted and underside of crust is evenly browned. Remove from grill and garnish with balsamic glaze. Slice and serve. Enjoy!

PAIRINGS:
Blueberry and Smoked Gouda Flatbread

Syrah

Prosecco

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