Assorted antipasti including olives, marinated tomatoes, peppers & artichokes
Charcuterie such as prosciutto, salami & sopresatta
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.
If you don’t have access to a grill, bake the crusts on a pizza stone at 450F for 8-10 minutes.