Go Back
+ servings
Logo of The Forked Spoon showing Spork
Blueberry and Honey Caramelized Onion Naan Pizza
4.41 from 5 votes

Blueberry and Honey Caramelized Onion Naan Pizza

Learn how to make Blueberry and Honey Caramelized Onion Naan Pizza with Ricotta and Feta.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 2 servings
Calories: 827kcal


  • 2 naan flatbreads Gluten-free
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large red onion thinly sliced
  • Pinch of salt
  • 1 tablespoon honey
  • ½ cup ricotta cheese
  • ½ cup crumbled feta
  • 6 ounces fresh blueberries
  • 2 cups micro kale mix 2 handfuls, or micro arugula


  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Place each naan on the prepared baking sheet and brush with a light layer of olive oil. Set aside.
  • Add the butter to a medium skillet over medium high heat. Once melted add the sliced onion and a small pinch of salt. Mix the onions well until fully coated in butter and reduce heat to medium. Continue to cook onions until soft and golden, stirring frequently, approximately 25 minutes. Drizzle the honey over the onions and mix well. Continue to cook for an additional 2-3 minutes and remove from heat.
  • Meanwhile, as the onions cook, mix together the feta with the ricotta in a small bowl. Add a small pinch of salt, if desired. Optional, mix in a pinch of dried rosemary, if desired.
  • Divide the cheese mixture between the two naan pizzas and spread evenly. Top with the caramelized onions and sprinkle with fresh blueberries.
  • Transfer baking sheet to the oven and bake for approximately 10-12 minutes, or until blueberries are just about to burst and naan is toasted.
  • Remove from the oven, and top with micro kale or arugula. Best enjoyed immediately.


Calories: 827kcal | Carbohydrates: 94g | Protein: 26g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 89mg | Sodium: 1396mg | Potassium: 562mg | Fiber: 4g | Sugar: 25g | Vitamin A: 7345IU | Vitamin C: 92.7mg | Calcium: 509mg | Iron: 1.8mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.