Garlicky roasted cherry tomatoes add depth and a hint of sweetness to the classic pepperoni pizza in this artisan flatbread featuring Pickle Creek Roasted Garlic Infused Olive Oil. This dish is satisfying, comforting, and delicious!
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A Study in Red Flatbread
Ingredients
- 2 c flour Plus a little more for rolling out the dough
- 5-6 Tbsp Pickle Creek Roasted Garlic Infused Olive Oil Plus a little more for greasing the dough
- 1 1/3 tsp baking powder
- 1 tsp salt
- 2/3 c warm water Plus a little more if dough is dry
- 2 pints cherry tomatoes
- 1 tsp Pickle Creek granulated garlic
- 1/2 c marinara sauce
- 1 c mozzarella cheese, shredded
- 36 slices pepperoni
- 1/4 c freshly grated Parmesan
Ingredients
- 2 c flour Plus a little more for rolling out the dough
- 5-6 Tbsp Pickle Creek Roasted Garlic Infused Olive Oil Plus a little more for greasing the dough
- 1 1/3 tsp baking powder
- 1 tsp salt
- 2/3 c warm water Plus a little more if dough is dry
- 2 pints cherry tomatoes
- 1 tsp Pickle Creek granulated garlic
- 1/2 c marinara sauce
- 1 c mozzarella cheese, shredded
- 36 slices pepperoni
- 1/4 c freshly grated Parmesan
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Instructions
Preheat oven to 300 F. Place the cherry tomatoes on a baking sheet and drizzle with 1-2 Tbsp Roasted Garlic Olive Oil. Sprinkle on the granulated garlic and season with salt and black pepper. Mix well and spread the tomatoes in a single layer on the baking sheet. Roast for 1 hour.
While the tomatoes roast, combine the flour, baking powder, and 1 tsp salt in a large mixing bowl. Drizzle in 4 Tbsp of Roasted Garlic Olive Oil and the water. 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. Cover dough with plastic wrap and let rest for 10 minutes.
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 generously with more Roasted Garlic Olive Oil and place on a baking sheet (use parchment paper with the baking sheet for easier cleanup).
Spoon marinara sauce onto the 2 flatbreads, making sure each is covered well and evenly with sauce. Follow the sauce layer with an even layer of mozzarella. Arrange the pepperoni slices and roasted cherry tomatoes evenly across the 2 flatbreads. Sprinkle with Parmesan cheese.
Bake for ~12 minutes until crust and cheese are browned to your liking. Slice and serve hot. Enjoy!
