An elegant appetizer or light main course mini pizza that needs little more than a side salad to make it a meal. Savoury and sweet, this simple to prepare, seasonal slice is worth giving a try, whether it’s blueberry season or not; fresh or frozen varieties both work well here.
In a small saucepan, melt butter, honey and thyme until liquefied.
Preheat oven to 350ºF. Line a large baking sheet with foil or parchment paper.
In a medium bowl using a spatula, mix goat cheese, basil, cream and pepper until smooth.
Place flatbreads or pitas or naan on prepared baking sheet. Brush prepared honey butter evenly over each piece. Bake for 8 to 10 minutes, until crisp. Remove from oven.
On crisped pizzettes, divide goat cheese mixture, smoothing out evenly. Dot each pizzette with ¼ cup blueberries. Bake for 5 to 8 minutes, until cheese has melted and blueberries are softened.
Garnish pizzettes with additional basil and a drizzle of honey. Slice into wedges and serve.