Description
Stock up on olives, tomatoes, peppers and charcuterie to top these grilled antipasti flatbreads. They are a great appetizer for any occasion.
Ingredients
- Flour for rolling out dough
- 1/2 pound pizza dough (homemade or store-bought)
- Olive oil
- Pesto
- Tomato sauce
- Assorted antipasti including olives, marinated tomatoes, peppers & artichokes
- Charcuterie such as prosciutto, salami & sopresatta
- Shaved Parmesan
- Arugula
Instructions
- Preheat a gas or charcoal grill on high heat.
- On a lightly floured work surface, roll out the dough into 8-10 rounds.
- Place the rolled-out dough directly on the grates and grill for 3 minutes with the lid closed until the crusts have grill marks, and they have puffed up. Turn them over and grill for an additional 3 minutes.
- Drizzle the warm flatbreads with olive oil and top with different combinations of pesto, tomato sauce, antipasti, charcuterie, Parmesan and arugula.
Notes
If you don’t have access to a grill, bake the crusts on a pizza stone at 450F for 8-10 minutes.
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