Savory Pecan Blueberry Flatbread

By: Created in partnership with the U.S. Highbush Blueberry Council

Serving Size: 6

This flatbread is a perfect way to enjoy more plant-based ingredients as a nutritious lunch, a fun snack, or a party appetizer.

¾ cup chopped pecans, toasted

1 pound pizza dough

1-½ cups grated part-skim mozzarella cheese, divided

½ cup crumbled gorgonzola cheese

4 ounces drained pancetta (bacon or ham if pancetta not available), cooked and drained

¼ cup thinly sliced red onion

1 cup fresh blueberries

¼ cup thinly sliced fresh basil

Freshly ground black pepper

Preheat oven to 450
Lightly flour a work surface. Pat and stretch dough into a 10 x 14 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, and red onion.
Bake until crust is golden brown, 12 to 14 minutes.
Sprinkle blueberries, chopped pecans, and remaining mozzarella over flatbread; bake until cheese is melted and crust is golden brown, about 2 minutes longer.
Remove from oven; top with basil and pepper.

Calories 464.4

Fat 25.4g

Saturated Fat 7.8g

Sodium 1084.6mg

Carbs 40.4g

Fiber 3.4g

Protein 18g