If it wasn’t already a thing, it certainly is now.
You know antipasto, right? Salami, pancetta, provolone, mozzarella, olives, artichokes, pickled veggies, all piled on a platter , just waiting to be devoured. And yes, I’m usually the person standing there eating all the appetizers and then I don’t even need dinner. It’s sooooo good, omg. So why not throw alla that on top of a super soft and fluffy flatbread?
Yeah, I can’t come up with any sane reason not to do this right now.
So I just chose a handful of things that usually go on an antipasto platter. Olives are an absolute must, being one of my absolute favorite foods of life. When I started this blog a year and a half ago (!!) I promised you all a bunch of olive recipes, and I really haven’t delivered. I feel quite bad about it, but I have a good reason. It’s because I just eat them straight out of the jar, you guys. Like, they really don’t need anything else because they’re THAT delicious. I usually have a giant jar of kalamata olives and a giant jar of green olives, and just reach in there and pop ’em down the hatch.
Until I decided to plan a cooking class… with all olive recipes… which requires a few actual recipes rather than people just standing around eating olives outta the jar. Somehow a flatbread popped into my head, and here we are.
And boy am I happy about it. It’s just so cheesy and briny and salty and spicy, and really just pure heaven. I tossed some salami, marinated artichokes and roasted red peppers on there as well, and instead of a traditional pizza sauce I decided to use ricotta with fresh lemon zest and juice. And then fresh, melty mozzarella plus a few sprigs of fresh basil. Like, wow.
I also decided to try my hand at making fresh flatbread dough, and I’m soooo pleased with how it turned out. It’s everything you’d ever want in a flatbread crust because it’s super fluffy but also has that nice crispy exterior. I think I’ll just go ahead and put all my meals on a flatbread from now on.
And I can’t promise I won’t continue to eat olives outta the jar, but I do promise to actually make something out of them once in a while!
- 1 ½ cups warm water
- 1 (0.25 oz.) pkg. instant yeast
- 1 Tbsp. honey
- 1 tsp. coarse salt + more for baking
- 3 ½ cups whole wheat pastry flour + more for kneading
- 2 Tbsp. olive oil, divided
- 3 cloves garlic, minced
- 8 oz. ricotta cheese
- Zest and juice of 1 medium lemon
- 2 oz. uncured salami, thinly sliced
- ½ cup mixed olives
- 1 cup marinated artichokes, chopped
- 8 oz. fresh mozzarella cheese, sliced
- ¼ cup fresh basil and/or fresh oregano
- Ground black pepper and crushed red pepper flakes
- In the bowl of a stand mixer, whisk together warm water, yeast and honey. Allow to sit 5-10 minutes, until foamy.
- Using the dough hook, turn mixer on medium. Add salt, then slowly add flour, one cup at a time, until dough forms. Add one tablespoon olive oil and mix until incorporated. Add additional flour, if needed. Place a damn towel over the dough and allow to sit, 20-30 minutes, until dough has doubled in size.
- Preheat oven to 400 degrees.
- Remove dough from the bowl and transfer to a floured cutting board. Work dough into a nice ball, then cut into two balls. Working with one ball at a time, use a rolling pin to roll out dough to desired thickness. Place on a baking stone or baking sheet and brush with remaining tablespoon olive oil and sprinkle with salt. Bake for 8 minutes, until starting to brown. Remove from oven. Spread minced garlic over the crust. Repeat with second ball of dough.
- Heat oven to a low broil.
- In the meantime, in a medium mixing bowl, whisk together ricotta and lemon zest and juice. Spread mixture over flatbreads. Top with salami, olives, artichokes and sliced mozzarella. Place under broiler and allow to cook 5-6 minutes, until mozzarella is melted and bubbly. Top with basil, oregano, black pepper and crushed red pepper flakes. Slice and serve.