Jammy Blueberry Flatbread

Put this flatbread out at your next cocktail hour and be a hero. The key is allowing half the blueberries to cook in the oven long enough to burst and become almost syrupy, and to make sure every bite gets paired with a bit of pancetta and a bit of red onion. Taste buds: engaged.

1 lb pizza dough

1 ½ cups grated mozzarella cheese

½ cup crumbled gorgonzola cheese

4 oz diced pancetta (or bacon) cooked and drained

¼ cup sliced red onion

1cup fresh blueberries

¼ cup thinly sliced fresh basil

Dash with freshly ground pepper and Maldon sea salt

Preheat oven to 450°F. Lightly flour a work surface. Pat and stretch dough into a 10 x 14-inch oval; place on a large baking sheet. With a fork, pierce dough in several places. Leaving a 1-inch border, sprinkle dough with half the mozzarella, the gorgonzola, pancetta, red onion and half the blueberries. Bake until crust is golden brown, 12 to 14 minutes. Sprinkle remaining fresh blueberries and remaining mozzarella over pizza; bake until cheese is melted and crust is golden brown, about 2 minutes longer. Remove from oven; top with basil, Maldon, and pepper.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.