Rustic Italian Flatbread

All of your basic food groups on one delicious slice.

Not sure if you noticed lately but it’s pretty f**king hot out. This meteorological fact combined with our recent penchant for pre-made pizza dough has forced us to make quick and easy dinners. Take your taste buds to the Italian countryside (as we imagine it) with this no-brainer “flatbread”. To keep things simple we opted for artichoke spread as the sauce and some fresh mixed greens from our CSA to make us feel better about eating half a pizza each.

Equipment Needed: Baking Sheet or Pizza Pan or Pizza Stone, Chef’s Knife, Cutting Board, Serving Spoon

Serving Suggestion: Family Style

Servings: We can take down a flatbread each (half a pizza for you lay people), but this could serve up to 4 normal people.

Suggested Wine Pairing: Chianti, Montepulciano D’Abruzzo, Old Vine Zinfandel

Suggested Beer Pairing: Pilsner, Lager, Lighter Ales  

Ingredients:

  • 1 pre-made ball of pizza dough (we used a garlic herb dough that suited us just fine)(about $1.99/package)
  • 1/3 lb thinly sliced speck (you could also use prosciutto or any other cured meat you prefer)(about $16.99/lb)
  • 4-6 oz Parmigiano Reggiano cheese (about $13.99/lb)
  • 2 C spring lettuce mix ($3.89/5 oz package)
  • 1/4 C flour ($1.89/2 lb)
  • 1/4 – 1/2 C artichoke spread (you can just mince artichokes with olive oil if you can’t find this)(about $6/8 0z jar)
  • 2 TBSP balsamic vinegar (about $6/17 oz bottle)
  • Salt
  • Pepper
Preparation:
  • Preheat your oven to 425°F.
  • Lay your speck out on the cutting board and slice it crosswise into 1/2 inch strips.

Slice the speck into thin strips for easier eating.

  • On your baking sheet toss some flour down and spread out the pizza dough out until it’s about 1/4 inch thick (roughly as thick as a book of matches).

Cut the dough in half or quarters if you want to do mini personal pizzas.

  • Cut the dough in half and reshape in any way you prefer (we prefer ovals).
  • Spread your artichoke dip evenly across the top of each piece and then layer the pieces of speck on top of that.
  • Top everything off with as much Parmigiano Reggiano as your little heart desires and pop it in the oven for 10-15 minutes, or until the crust is crispy.

We prefer a heavy hand with the cheese but you already knew that.

  • When the pizza is done, spread about a cup of greens across the top of each. Drizzle olive oil and balsamic vinegar over all of it. Cut into manageable pieces and serve.

There's no need for a side salad if you've got lettuce on your pizza.

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2 responses to “Rustic Italian Flatbread

  1. This looks amazing!!!

  2. Pingback: Super Bowl Snacking: The Two Minute Drill | Brothers Brown School of Cooking

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