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Grilled Antipasto Flatbread
Recipe

9 INGREDIENTS • 6 STEPS • 40MINS

Grilled Antipasto Flatbread

5
1 rating
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.
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Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
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.
40MINS
Total Time
$3.22
Cost Per Serving
Ingredients
Servings
1
US / Metric
Soppressata
4 slices
Soppressate
Flatbread
1
Flatbread
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Salami
4 slices
Salami
Fresh Mozzarella Cheese Ball
2/3 cup
Fresh Mozzarella Cheese Ball
Cherry Tomato
4
Cherry Tomatoes
Mixed Vegetables
1/2 cup
Mixed Vegetables
or Use pickled
Ground Black Pepper
to taste
Ground Black Pepper
Parmesan Cheese
1/4 cup
Parmesan Cheese, shredded
Nutrition Per Serving
VIEW ALL
Calories
1125
Fat
78.5 g
Protein
72.9 g
Carbs
30.7 g
Add to plan
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Grilled Antipasto Flatbread
Save
author_avatar
Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
Cooking InstructionsHide images
step 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.
step 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.
step 2
Preheat grill to 350 degrees F (180 degrees C).
step 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.
step 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.
step 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.
step 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.
step 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 (1/4 cup) on top.
step 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 (1/4 cup) on top.
step 6
Grill for 15 to 20 minutes, checking underneath the crust every five minutes to make sure it isn't burnt.
Tags
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Appetizers
Snack
Shellfish-Free
Italian
Side Dish
Summer
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