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