Sweet, savory, spicy . . . this flatbread recipe featuring Greek Oregano & Garlic Olive Oil and a dash of Prairie Fire Olive Oil is one of my personal favorites! It’s Canadian bacon and pineapple taken to the next level with a little heat and a lot of great oregano flavor. Yum!

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Hawaiian Fire Flatbread

Course

Main Dish

Cuisine

American

Prep Time

10 minutes

Cook Time

15 minutes

Passive Time

10 minutes

Servings

people

Ingredients

• 2 c flour Plus a little more for rolling out the dough
• 4 Tbsp Pickle Creek Greek Oregano & Infused Olive Oil Plus a little more for greasing the dough
• 1 1/3 tsp baking powder
• 1 tsp salt
• 2/3 c ice cold water Plus a little more if dough is dry
• 1/4 c marinara sauce
• 1 drizzle Pickle Creek Infused Prairie Fire Olive Oil (optional)
• 12 slices Canadian bacon
• 1/2 c pineapple tidbits
• 1/2 c shredded mozzarella cheese
• 1 tsp dried oregano
• freshly grated parmesan cheese

Course Main Dish Cuisine American Prep Time 10 minutes Cook Time 15 minutes Passive Time 10 minutes Servings people Ingredients 2 c flour Plus a little more for rolling out the dough 4 Tbsp Pickle Creek Greek Oregano & Infused Olive Oil Plus a little more for greasing the dough 1 1/3 tsp baking powder 1 tsp salt 2/3 c ice cold water Plus a little more if dough is dry 1/4 c marinara sauce 1 drizzle Pickle Creek Infused Prairie Fire Olive Oil (optional) 12 slices Canadian bacon 1/2 c pineapple tidbits 1/2 c shredded mozzarella cheese 1 tsp dried oregano freshly grated parmesan cheese

Instructions

1. Combine the flour, baking powder, and salt in a large mixing bowl. Drizzle in the 4 Tbsp of Greek Oregano & Garlic Olive Oil and water and mix dry and wet ingredients together until you have formed a soft dough that is moist and holds together but is not sticky. Add more flour or water as needed to achieve the right consistency.
2. Cover dough with plastic wrap and let rest for 10 minutes. While dough rests, preheat the oven to 475 F.
3. Divide the dough into 2 pieces. Cover a large, flat surface with flour and roll out the pieces of dough into flat circles that are approximately 1/4 inch thick. Rub both sides of the dough with Greek Oregano & Garlic Olive Oil and place on a baking sheet (use parchment paper with the baking sheet for easier cleanup).
4. Spoon on marinara sauce and spread evenly across the dough rounds. Drizzle on Prairie Fire Olive Oil (use <1 tsp for less heat, more if you like more heat). Arrange Canadian bacon and pineapple evenly on the sauce. Sprinkle on the mozzarella, followed by the Parmesan and dried oregano.
5. Bake for ~15 minutes until crust and cheese are browned to your liking. Slice and serve hot. Enjoy!

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