Start by preparing the toppings. Slice thin slivers of the Salami (4 slice) and Soppressata (4 slice). Slice the Fresh Mozzarella Cheese Ball (4 ounce). Cut the Cherry Tomato (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 Flatbread (1) generously with Extra-Virgin Olive Oil (1 tablespoon). 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) on top.
Grill for 15 to 20 minutes, checking underneath the crust every five minutes to make sure it isn't burnt.