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Preheat then oven to 400F
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In a small pot over low heat, add the blueberries and apple cider vinegar
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Cook for 2-3 minutes, slowly mashing the blueberries with a spoon to release its juices
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When done, you should have a thick blueberry sauce. Set aside.
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Place the naan on a baking sheet, and using a knife, spread the ricotta cheese onto the bread
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Drizzle the blueberry sauce onto the bread, and add the gorgonzola and onions
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Bake for 10 minutes, and top with fresh arugula
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Finish off with salt, pepper, and olive oil, to taste!