Flatbread Salami Pizza Food

FLATBREAD SALAMI PIZZA

Steps:

• Preheat oven to 400 degrees F and prepare a baking sheet by lining it with foil and then setting your flatbread on top.
• Spread some olive oil and caramelized onions across the flatbread.
• Fold the Dietz & Watson Salami into smaller circular pieces and place them evenly on the flatbread.
• Heat the remaining olive oil in a pan and sear the Dietz & Watson bacon for about 5 minutes. Cut the bacon into bite-sized bites. Crumble blue cheese. Sprinkle bacon, blue cheese, and arugula across the bread.
• Place into oven for 10 minutes. Lightly drizzle the balsamic vinaigrette onto the finished pizza.

FLATBREAD SALAD PIZZA

Steps:

• Combine the vinegar, garlic, honey, salt, and pepper in a small bowl and whisk until salt is dissolved. Whisking constantly, slowly pour in the oil until completely incorporated. Taste and adjust the seasoning as desired.
• Pour the dressing on the greens and toss to coat. Put the salad on the flatbread, scatter cheese on top, and serve.
• Calories: 260; Total Fat: 17 grams; Saturated Fat: 5 grams; Protein: 9 grams; Total Carbohydrates: 19 grams; Sugar: 2 grams; Fiber: 2.5 grams; Cholesterol: 14 milligrams; Sodium: 730 milligrams

FLATBREAD PIZZA RECIPE

Steps:

• Preheat oven to 475 degrees.
• Add flour and salt to a food processor and pulse until well mixed.
• Add water and oil.
• Pulse until a dough ball forms (about 1 minute or so). Scrape down sides as needed.
• Transfer dough ball to a lightly floured surface and knead dough for 1 minute or until the surface of the dough is smooth.
• Divide dough into 2 equal balls.
• Use a rolling pin to roll each dough ball out into a long oval to your desired thickness. Thinner is better in this case.
• Dust 2 baking sheets with cornmeal and place a flatbread crust on each.
• Poke the surface of the flatbread all over with a fork.
• Bake flatbreads for 5-8 minutes or until the edges of the flatbread are turning golden brown and the flatbread is nearly cooked through.
• Brush with olive oil and top with desired toppings and bake for another 5-10 minutes or so. Try my Easy Caprese Flatbread!
• Enjoy!

HOT SALAMI & COURGETTE FLATBREAD

Steps:

• Heat oven to 220C/200C fan/gas 7 and place a griddle pan over a high heat. Toss the courgette slices in a bowl with the olive oil, oregano and seasoning. Lay the courgette slices on the griddle and cook for a few mins each side until just tender.
• Place the flatbread on a baking sheet and spread with the pasta sauce. Arrange the courgette slices on top, before scattering over salami and cheese.
• Place in the oven and bake for 8 mins until cheese has melted and the bread's edges are crisp.

NOAH'S SAUSAGE AND PEPPERONI FLATBREAD PIZZA

Steps:

• Preheat oven to 475 with pizza stone in it.
• Once preheated place the flatbread in oven for about 3-5 minutes to crisp a bit.
• Remove them from oven and assemble pizzas with toasted side up.
• Sauce will go first then pepperoni and sausage and then the provel cheese. The toppings are estimates as you can use the desired amount you like. Provel cheese is my favorite cheese but you can also use your favorite.
• Place in oven for about 8 minutes or so until the cheese is melted and pizza is ready.
• Serve and enjoy!

REUBEN FLATBREAD PIZZA

Steps:

• Move oven rack to middle position; heat oven to 425°F. Add bread pieces to small bowl; stir in melted butter until evenly coated. Spread evenly in ungreased 15x10x1-inch pan. Bake 5 minutes; stir. Continue baking 3 to 4 minutes or until toasted. Transfer toasted bread pieces to piece of waxed paper to cool.
• In small bowl, mix cheeses. Spray large cookie sheet with cooking spray; unroll dough onto cookie sheet. Starting at center, press dough into 15x10-inch rectangle. Bake 6 to 8 minutes or until light golden brown.
• Top partially baked crust with 1 1/2 cups of the cheese mixture, the corned beef and sauerkraut to within 1/2 inch of edges. Top with remaining 1 1/2 cups cheese mixture.
• Bake 10 to 12 minutes longer or until cheese is melted and crust is deep golden brown. Top with spinach, and drizzle with dressing; sprinkle with toasted bread pieces. Cut into 4 rows by 3 rows.

FLAT BREAD PIZZA

Steps:

• Preheat the oven to 200°C/400°F.
• Spread the pesto over the flat bread.
• Thinly slice the courgette/zucchini. I use a mandoline to get thin even slices.
• Thinly slice the eggplant. It doesn't need to be peeled or salted.
• Thinly slice the mushroom.
• Slice the mozzarella.
• Spread the courgette slices evenly over the top of the bread. Add the eggplant and mushroom. Dots the slices of Mozzarella over the top of the vegetables. Add a grind of black pepper.
• Bake until the cheese is golden and bubbled (about 10 mins). The vegetables will cook in this time and the edges of the bread will become very crispy.
• Serve with a green salad for a very filling meal.
• Variations:
• My favourite spread is a coriander and chilli pesto. You can also use black olive paste (tapenade), sun dried tomato pesto or hummus. Pizza or tomato sauce is too wet.
• Other toppings: red pepper, green pepper, onion (put that on top of the cheese to that it roasts), olives, capers, anchovies, salami, pepperoni, ham -- You get the picture.