If you like the heat, this spicy flatbread featuring Pickle Creek Prairie Fire Olive Oil is for you! A little spice, a little salami, and a little provolone are just the thing in this delicious flatbread. And if you’re not a fan of spice, you can still love this recipe . . . just swap in a little Greek Oregano & Garlic Olive Oil. Yum!

Print Recipe

Spicy Italian Flatbread

Course

Main Dish

Cuisine

American

Prep Time

15 minutes

Cook Time

15 minutes

Passive Time

12-18 hours

Servings

people

Ingredients

• 2 c flour Plus a little more for rolling out the dough
• 1/4 tsp instant or bread machine yeast
• 1 tsp salt
• 3/4 c water
• 1 Tbsp cornmeal
• 1 Tbsp Pickle Creek Prairie Fire Infused Olive Oil Or 1/2 Tbsp Prairie Fire + 1/2 Tbsp Greek Oregano & Garlic Olive Oil
• 1 tsp Italian seasoning
• 3 slices provolone cheese, cut into strips
• 3 slices Italian salami, cut into strips Genoa works great!
• 6 oz artichoke hearts, chopped
• 1/4 medium red onion, thinly sliced
• 1/2 tsp crushed red peppers

Course Main Dish Cuisine American Prep Time 15 minutes Cook Time 15 minutes Passive Time 12-18 hours Servings people Ingredients 2 c flour Plus a little more for rolling out the dough 1/4 tsp instant or bread machine yeast 1 tsp salt 3/4 c water 1 Tbsp cornmeal 1 Tbsp Pickle Creek Prairie Fire Infused Olive Oil Or 1/2 Tbsp Prairie Fire + 1/2 Tbsp Greek Oregano & Garlic Olive Oil 1 tsp Italian seasoning 3 slices provolone cheese, cut into strips 3 slices Italian salami, cut into strips Genoa works great! 6 oz artichoke hearts, chopped 1/4 medium red onion, thinly sliced 1/2 tsp crushed red peppers

Instructions

1. The night before you wish to make your flatbread pizza, combine the flour, salt, and yeast in a large bowl. Add just enough water to form a shaggy, slightly sticky ball of dough, with no dry flour left on the bottom of the bowl. Loosely cover the dough and let it sit at room temperature for 12-18 hours.
2. When you're ready to make the pizza, preheat the oven to 450 F. Cover a baking sheet with aluminum foil and lightly grease it with Prairie Fire or Greek Oregano & Garlic Olive Oil. Sprinkle the cornmeal over the prepared baking sheet.
3. Sprinkle a clean work surface with a little flour. Sprinkle a little flour over the dough as well. Scrape the soft dough out of the bowl and gently knead it just a few times. Flatten the dough, then transfer it to the prepared baking sheet.
4. Drizzle 1 Tbsp of olive oil onto the surface of the dough. (If you like spicy food, you can use all Prairie Fire Olive Oil at this step. Or, if you prefer less spice, use half Prairie Fire and half Greek Oregano & Garlic Olive Oil.) Use your hands to spread and stretch the dough to cover the surface of the baking sheet.
5. Sprinkle Italian seasoning over the dough. Top with red onion, salami, provolone, and artichokes. Lastly, sprinkle on crushed red pepper.
6. Bake for 15-18 minutes, until crust is golden brown on the edges and cheese is bubbly and browned. Cut into eight equal pieces and serve hot. Enjoy!

Share this Recipe