Savory Wild Blueberry Honey & Pancetta Flatbread Pizza

Thursday 23 December 2021

For this week’s blog, ATTTA is pleased to feature the Maritime chef Alain Bossé, otherwise known as the Kilted Chef! Chef Alain is a culinary leader with a reputation for promoting local ingredients. We would like to acknowledge and thank him for his support of Atlantic wild blueberries! In the holiday spirit, the Kilted Chef has shared with us a recipe that is made extra delicious with locally sourced blueberries and honey. While entertaining friends and family this holiday season, consider wowing them with this unique and delicious pizza made from ingredients that are close to home… perhaps from your own backyard!

Savory Wild Blueberry Honey & Pancetta Flatbread Pizza

Makes 4

  • 4 flatbread of your choice, we used naan
  • 1/2 cup diced pancetta
  • 24 (or so) basil leaves
  • 1/2 cup Vandykes wild blueberry juice
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1 cup frozen wild blueberries, divided
  • 4 oz. feta
  • 2 green onions, diced

Place the diced pancetta into a sauté pan along with half of the basil leaves, fry until the pancetta is crispy. Use a slotted spoon to remove the pancetta and the basil. Reserve the basil infused drippings from the pan.

Prepare the reduction by combining the balsamic vinegar, the wild blueberry juice, the honey and a 1/2 cup of wild blueberries, bring to a boil then reduce to a simmer and cook until the syrup coats the back of a spoon.

Brush the naan bread with the basil infused oil, top with the pancetta, the remaining half cup of wild blueberries, the green onions, and the crumbled feta. Chiffonade the remaining basil and add to the top as well. Place in a 450° oven until the flatbread begins to crisp and the cheese is warm. Remove from the oven, drizzle with the reduction, and garnish with the reserved crisp basil leaves.

Be sure to check out other recipes and learn more about the Kilted Chef on their website and social media platforms:


Facebook: The Kilted Chef

Instagram and Twitter: kiltedchefalain

Kilted Chef Media Kit:


Thank you Chef Alain! 
Wishing a very merry holiday to everyone from the Atlantic Tech Transfer Team for Apiculture! Bon appetite! 

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