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.
Total Time
40min
5.0
1 Rating
Author: Sear Nation
Servings:
1
Ingredients
•
4
slices
Soppressate
•
1
Flatbread
•
1
Tbsp
Extra-Virgin Olive Oil
•
4
slices
Salami
•
2/3
cup
Fresh Mozzarella Cheese Ball
•
4
Cherry Tomatoes
•
1/2
cup
Mixed Vegetables
or Use pickled
•
to taste
Ground Black Pepper
•
4
Tbsp
Parmesan Cheese
, shredded
Cooking Instructions
1.
Start by preparing the toppings. Slice thin slivers of the Salami (4 slices) and 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.
2.
Preheat grill to 350 degrees F (180 degrees C).
3.
Brush the bottom of the Flatbread (1) generously with 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.
4.
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.
5.
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 (4 Tbsp) on top.
6.
Grill for 15 to 20 minutes, checking underneath the crust every five minutes to make sure it isn't burnt.
Nutrition Per Serving
CALORIES
1125
FAT
78.5 g
PROTEIN
72.9 g
CARBS
30.7 g
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