This is a great modification to a flatbread. Antipasto has bursts of flavor with the fresh tomatoes, sour vegetables, and aged meats, all flavors smoothed with the twist of melted fresh mozzarella and the toasted crust. This antipasto flatbread crisps up great on a grill, but you can also just use your home's oven to get great results.
Author: Sear Nation
Extra-Virgin Olive Oil
Fresh Mozzarella Cheese Ball
or Use pickled
Ground Black Pepper
Start by preparing the toppings. Slice thin slivers of the
Salami (4 slices)
Soppressate (4 slices)
. Slice the
Fresh Mozzarella Cheese Ball (2/3 cup)
. Cut the
Cherry Tomatoes (4)
into halves. Measure out the pickled
Mixed Vegetables (1/2 cup)
. If preparing ahead of time, refrigerate toppings until ready to cook.
Preheat grill to 350 degrees F (180 degrees C).
Brush the bottom of the
Extra-Virgin Olive Oil (1 Tbsp)
. This will help keep the flatbread from sticking to the aluminum foil. Cut a sheet of aluminum foil a few inches than the perimeter of your flatbread. Lay the oiled side of the flatbread face down on the foil.
Start by folding the top and bottom edges inward to form walls to keep toppings from falling off. Continue until all sides are folded up to form a homemade foil tray.
Start off by spreading out the pickled vegetables on the flatbread. Next, layer with the deli meats and fresh mozzarella slices. Then, top with cherry tomatoes and lightly
Ground Black Pepper (to taste)
the tomatoes. Finish toppings by sprinkling the
Parmesan Cheese (1/4 cup)
Grill for 15 to 20 minutes, checking underneath the crust every five minutes to make sure it isn't burnt.
Nutrition Per Serving
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