Blueberry pancetta flatbread

When I think of blueberries and pie in the same sentence, this recipe isn't ordinarily what comes to mind. It struck me as just odd enough to work either really well or not at all. Luckily, it's still blueberry season in Bayfield by way of the Midtown Farmers Market.

Blueberry flatbread

Adapted from a recipe in the Pittsburgh Post Gazette, in turn adapted from the blueberrycouncil.org

Ingredients

Pizza dough to make one large rectangular crust, about a pound

1 cup grated mozzarella, divided (smoked is nice, if you’ve got it)

¼ cup crumbled Gorgonzola or other blueish cheese

4 ounces diced pancetta, cooked and drained (can substitute bacon)

½ red onion, thinly sliced

1 cup fresh blueberries

2 tablespoons fresh rosemary leaves, chopped, divided

Method

Preheat oven to 425 degrees. Shape dough into a large rectangle and place on a baking stone that’s been sprinkled with cornmeal.

Sprinkle half the mozzarella over the crust, then sprinkle on Gorgonzola, pancetta and scatter red onion over the top. Bake for 12-15 minutes until crust is cooked and nearly golden. Remove from oven. Sprinkle blueberries over the top and half the rosemary. Scatter remaining mozzarella over the top and return to the oven for about 2 minutes, until crust is golden brown and cheese is melted. Remove from oven and top with remaining rosemary. Serve warm.

Rating: This totally worked for us. Really nice mix of savory with those nearly pie-in-a-berry blueberries. And, well, pancetta. Super fun way to make sure the blueberries don't got to waste.