Ingredients

• 1 C THRIVE Blueberries - Freeze Dried
• 1/3 C Water
• 2 Naan Bread
• 1 tsp Olive Oil
• 1 C THRIVE Onion Slices - Freeze Dried
• 5 Tbsp Water
• 1 pinch Red Pepper Flakes
• 1 pinch Iodized Salt
• 2 Tbsp THRIVE Honey Crystals
• 1/2 C Whole Milk Ricotta Cheese
• 1/2 C Feta Cheese Crumbles
• 1 C Arugula

Directions

1. In a bowl, refresh the blueberries in the 1/3 cup water and set aside. (Stir every few minutes while working on rest of recipe.)
2. Preheat oven to 400 degrees.
3. In a skillet over medium heat, warm/toast the onion slices for about 30 seconds, stirring constantly. Immediately add the 5 T. of water to refresh the onion slices. Add in red pepper flakes and seasoning.
4. Add honey crystals, stirring well to combine. Continue to stir over heat until crystals have melted. Remove from heat and set aside.
5. Place the naan breads on a baking sheet and brush lightly with water.
6. In a bowl, combine the two cheeses and stir well to combine. Split the mixture between the two breads and spread evenly.
7. Distribute the onion mixture evenly over the two breads. Drain the blueberries and place half on one bread, half on the other.
8. Bake for 10 minutes. While the pizza is baking, finely slice the arugula.
9. Remove pizzas from oven and top with the arugula. Serve immediately.