I layered juicy blueberries, crumbly feta and sweet honey caramelized onions on a Blueberry Feta Naan to create a pairing that still surprises me.

Jump to Recipe

I brought together naan breads and crumbled feta for something that makes people pause. I call it a twist on a Naan Pizza but it’s not the usual.

There’s a balance of sweet and savory that keeps you guessing, and every slice feels like a tiny argument between what you expect and what you get. I got the idea after drooling over a Foodie Crush photo, couldn’t stop thinking about it, so I made my own version.

It’s messy, a little stubborn, and totally worth it. Try it once and you’ll be wanting it again.

Ingredients

Print Recipe (No Advertisments)

Soft, chewy base that soaks up toppings, adds carbs and cozy comfort for scooping.
Juicy sweet tart bursts that are high in fiber and antioxidants, give bright pops.
Tangy salty crumbles bring protein and creaminess, they add briny bite and texture.
Caramelizes sweet keeps a punchy bite raw, adds depth and gentle heat.
Natural sweetener that glazes and ties flavors together, adds floral notes.
Rich source of healthy fats, helps crisp bread edges and boosts flavor.
Sweet tangy acidity that balances richness, brings counterpoint and glossy finish.
Herbaceous earthy leaves that add freshness, subtle lemony notes and aroma.

Ingredient Quantities

2 large naan breads (10 to 12 inches) or 4 small naan

2 tbsp olive oil, divided

1 tbsp unsalted butter

1 large red onion, thinly sliced

1 tsp packed brown sugar

1 tbsp balsamic vinegar

1/2 tsp kosher salt, plus more to taste

1/4 tsp freshly ground black pepper

1 1/2 cups fresh blueberries (about 6 oz)

4 oz feta cheese, crumbled (about 1 cup)

1 cup shredded mozzarella, optional for extra melty-ness

2 tbsp honey, plus extra for drizzling

1 tbsp fresh thyme leaves, loosely packed

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 450°F (230°C) and put a rack in the middle; if you have a pizza stone preheat that too. Lightly oil a baking sheet or line with parchment, and brush each naan with about 1 tbsp olive oil (use 2 large naan or 4 small).

2. Heat a large skillet over medium-low, add 1 tbsp olive oil and 1 tbsp unsalted butter. Add the thinly sliced red onion and 1/2 tsp kosher salt, cook slowly, stirring every few minutes so they brown evenly, about 12 to 18 minutes.

3. When onions are soft and starting to caramelize, stir in 1 tsp packed brown sugar and 1 tbsp balsamic vinegar, add 1/4 tsp freshly ground black pepper, and cook another 3 to 5 minutes till deeply golden and jammy. Dont rush this step, low heat is the trick.

4. Stir in 1 cup of the blueberries and 1 tbsp honey, cook 2 to 3 minutes until some berries pop and release juices, then remove skillet from heat. Reserve about 1/2 cup fresh blueberries to scatter raw on top later.

5. Arrange the naans on the prepared sheet. Spread the warm onion-blueberry mixture evenly over each naan, leaving a little edge for a crust.

6. Crumble 4 oz feta over the naans, sprinkle the optional 1 cup shredded mozzarella if you want extra melty-ness, then scatter the reserved fresh blueberries and 1 tbsp loosely packed fresh thyme leaves across the top. Taste and add a tiny pinch more salt only if needed, feta is salty.

7. Bake in the preheated oven 8 to 10 minutes, until the edges are crisp and any mozzarella is melted and bubbly. If you want a little char, switch to broil for 30 to 60 seconds but watch it closely.

8. Remove pizzas, let rest 2 minutes, then drizzle with the remaining 1 tbsp honey plus extra if you like. Sprinkle a few more thyme leaves and a crack of black pepper, slice and serve warm.

Equipment Needed

1. Oven plus a baking sheet or a pizza stone (preheat both)
2. Large skillet (10 to 12 inch, nonstick or stainless)
3. Pastry brush (or a spoon if you dont have one)
4. Wooden spoon or heatproof spatula for stirring
5. Chef’s knife and cutting board for the onion and thyme
6. Measuring spoons and a 1 cup measuring cup
7. Small mixing bowl or spoon for holding crumbled feta or honey
8. Oven mitts and a pizza cutter or sharp knife for slicing and serving

FAQ

Can I use frozen blueberries instead of fresh?

Yes, but thaw them first and pat dry so they dont make the naan soggy. If they seem very juicy, toss them in a tablespoon of cornstarch or quickly sauté with the brown sugar to concentrate the flavor.

What can I use instead of naan?

Any flatbread works: pita, lavash, store bought pizza crust or even tortillas in a pinch. For gluten free, buy GF naan or a GF flatbread and bake a little longer to crisp.

How do I prevent the flatbread from getting soggy?

Preheat and brush the naan with a little olive oil and bake 3 to 5 minutes before adding toppings. Caramelize the onions well first so they release less liquid, and dont overload with wet toppings. Draining blueberries also helps.

Can I skip the mozzarella and only use feta?

Totally. Feta gives a tangy punch. Mozzarella just makes it more melty and gooey. If you want creaminess without mozzarella, add small dollops of ricotta or a bit of cream cheese.

Can I make parts of this ahead of time?

Sure. Caramelized onions store in the fridge for 3 to 4 days and freeze fine. You can assemble unbaked flatbreads a few hours ahead, cover them and bake when ready. Fully baked leftovers keep 2 to 3 days in the fridge.

Best way to reheat leftovers so they stay crisp?

Reheat in a 350 F oven or toaster oven for 6 to 10 minutes until warmed and crisp. Microwaving works fast but makes it limp, so avoid if you want texture. Drizzle a bit of extra honey and fresh thyme after reheating.

Blueberry, Feta And Honey Recipe Substitutions and Variations

Naan: use pita bread for a similar chew and pocket, store bought flatbreads or lavash for a thinner crisp, or pre-baked pizza crusts or ciabatta halves if you want something sturdier.
Red onion: swap in thinly sliced shallots for a milder, sweeter note, yellow onion caramelized longer if thats what you have, or quick pickled red onion for extra tang and color.
Feta cheese (4 oz): try fresh goat cheese for creaminess, ricotta salata or cotija for a firmer, salty crumble, or even a tangy blue cheese if you like bolder flavor.
Fresh thyme: use fresh oregano or chopped basil for a brighter finish, rosemary worked too but use less since it’s stronger, or 1 tsp dried thyme if fresh isn’t available (use about a third of the fresh amount).

Pro Tips

1) Take your time on the onions, dont rush them. Cook low and slow till theyre jammy, stir every few minutes, and if pan starts to stick add a splash of water to scrape up the browned bits. That little deglaze makes a ton of flavor.

2) Stop soggy naan before it starts: brush both sides with oil or give the naan a 1 to 2 minute par-bake on the stone or sheet so the surface firms up. Also drain or reduce the onion-blueberry mix a bit before spreading, you want flavor, not a puddle.

3) Go easy with extra salt, feta is salty so taste before adding more. If you want melty cheesiness, put mozzarella under the feta so the feta stays in big salty pockets, thats nicer texturally.

4) Finish smart: bake until edges are crisp then broil only 30 to 60 seconds and watch it like a hawk, its easy to burn. Drizzle honey warm right before serving for better spread, and if you reheat later, use an oven or toaster oven so the crust gets crisp again, dont microwave.

Blueberry, Feta And Honey Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I layered juicy blueberries, crumbly feta and sweet honey caramelized onions on a Blueberry Feta Naan to create a pairing that still surprises me.

Servings

servings

Calories

517

kcal

Equipment: 1. Oven plus a baking sheet or a pizza stone (preheat both)
2. Large skillet (10 to 12 inch, nonstick or stainless)
3. Pastry brush (or a spoon if you dont have one)
4. Wooden spoon or heatproof spatula for stirring
5. Chef’s knife and cutting board for the onion and thyme
6. Measuring spoons and a 1 cup measuring cup
7. Small mixing bowl or spoon for holding crumbled feta or honey
8. Oven mitts and a pizza cutter or sharp knife for slicing and serving

Ingredients

2 large naan breads (10 to 12 inches) or 4 small naan
2 tbsp olive oil, divided
1 tbsp unsalted butter
1 large red onion, thinly sliced
1 tsp packed brown sugar
1 tbsp balsamic vinegar
1/2 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper
1 1/2 cups fresh blueberries (about 6 oz)
4 oz feta cheese, crumbled (about 1 cup)
1 cup shredded mozzarella, optional for extra melty-ness
2 tbsp honey, plus extra for drizzling
1 tbsp fresh thyme leaves, loosely packed

Directions

Preheat oven to 450°F (230°C) and put a rack in the middle; if you have a pizza stone preheat that too. Lightly oil a baking sheet or line with parchment, and brush each naan with about 1 tbsp olive oil (use 2 large naan or 4 small).
Heat a large skillet over medium-low, add 1 tbsp olive oil and 1 tbsp unsalted butter. Add the thinly sliced red onion and 1/2 tsp kosher salt, cook slowly, stirring every few minutes so they brown evenly, about 12 to 18 minutes.
When onions are soft and starting to caramelize, stir in 1 tsp packed brown sugar and 1 tbsp balsamic vinegar, add 1/4 tsp freshly ground black pepper, and cook another 3 to 5 minutes till deeply golden and jammy. Dont rush this step, low heat is the trick.
Stir in 1 cup of the blueberries and 1 tbsp honey, cook 2 to 3 minutes until some berries pop and release juices, then remove skillet from heat. Reserve about 1/2 cup fresh blueberries to scatter raw on top later.
Arrange the naans on the prepared sheet. Spread the warm onion-blueberry mixture evenly over each naan, leaving a little edge for a crust.
Crumble 4 oz feta over the naans, sprinkle the optional 1 cup shredded mozzarella if you want extra melty-ness, then scatter the reserved fresh blueberries and 1 tbsp loosely packed fresh thyme leaves across the top. Taste and add a tiny pinch more salt only if needed, feta is salty.
Bake in the preheated oven 8 to 10 minutes, until the edges are crisp and any mozzarella is melted and bubbly. If you want a little char, switch to broil for 30 to 60 seconds but watch it closely.
Remove pizzas, let rest 2 minutes, then drizzle with the remaining 1 tbsp honey plus extra if you like. Sprinkle a few more thyme leaves and a crack of black pepper, slice and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.