For the reduction, macerate 1 pint of the blueberries.
Add 1/4 balsamic reduction or glaze.
Simmer on low heat until well blended and a syrup consistency is reached.
Remove from heat.
For the flatbread, in a mixer or food processer, blend together 1 cup of the diced strawberries, goat cheese, and cracked black pepper until a smooth, creamy consistency is reached.
Place naan on parchment covered sheet pan.
Spread 2 tablespoons of the reduction on each naan.
Spread goat cheese mixture over reduction.
Place in oven until bubbly, approximately 6 minutes.
Garnish with remaining berries, basil, mint & fresh lemon zest.
