Lemon Blueberry Flatbread

Lemon Blueberry Flatbread screams: “SUMMER!” We needed a pick-me-up today, after our oldest, who had traveled home from Ohio for the long weekend, pulled out of the driveway. As I watched the my precious son drive away, the lump in my throat was palpable. I reached out to my girlfriends, who I knew would comfort me and instinctively understand my sadness. Marigrace said it perfectly: “Being a mom is so hard sometimes.”

So … we baked. It’s not a common occurrence around the K2.0 kitchen, but it was a needed comfort. The recipe is K2.0 approved, provided you don’t scarf down more than your one serving.

We hadn’t jumped on the 2-ingredient dough train yet, until now. We prefer traditional dough. However, when we stumbled on the inspiration for this flatbread from our fellow foodie friends at “Herbs & Flour,” we knew we had to give this one a try.

Note: Tonight, we’ll be making the same dough, (sans lemon zest,) for a savory, rosemary version of this flatbread, using tomatoes, asparagus, mozzarella, garlic and onion. Stay tuned!

Simple ingredients, healthy additions. Plain yogurt, sprouted whole grain flour, part-skim ricotta, lemon zest, organic raw honey, jumbo blueberries, and fresh basil from the garden. This amazing breakfast/dessert/snack comes together in 15 minutes.

Combine flour, baking powder, baking soda, and salt.

Fold in 1C of plain, non-fat yogurt that has been pre-mixed with lemon zest. We love Siggi’s. Press the yogurt into the flour with the back of the wooden spoon, until it forms a shaggy dough.

Turn the dough out onto a well-floured surface, and fold the dough into itself, until well incorporated, in a loaf shape.

Then, line a baking sheet with parchment, and place the dough onto it. Place another sheet of parchment on top, and press with your hands to flatten the dough into a long oval shape; about 1/4 inch thick.

Spread ricotta onto the dough, leaving a border of plain dough around the edge. Top with 1 cup of blueberries, and dot with a quarter cup of goat cheese, and pop into a 425º oven for 20 minutes, or until dough is golden around the edges and cooked through.

Above, are the toppings: fresh basil, lemons for squeezing, and a tablespoon of honey.

Squeeze a lemon wedge over the top, and it’s gorgeous!

It looked and tasted delicious. Working at the baking counter, in the sunshine, was a great distraction to the emotions I felt as my boy (man) drove away. See you in 2 months, sweetheart!

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