FOR THE CRACKERS:
Preheat the oven to 360°F.
Mix all the dry ingredients in a bowl: flour, almonds, poppy seeds, salt and paprika.
Separately, mix the water with olive oil and then add to the dry ingredient mixture. Knead until obtaining a smooth dough.
Over a floured countertop, roll out the dough using a rolling pin, making it as thin as possible. Cut into the desired shape.
Put in an oven tray with a Silpat and bake for 5 to 7 minutes or until brown. Take out and allow to cool.
Put the provoleta in a dish that can be placed on the grill. Scatter blueberries on top and heat until the cheese is melted.
Serve the provoleta with pita chips.