Why You’ll Love This Recipe
The combination of creamy ricotta, tangy pesto, and savory toppings like artichokes and olives creates a wonderful contrast in flavors. The flatbread crust is light and crispy, making it an ideal base for all these vibrant toppings. Whether you serve it as a main course or a side, this flatbread will impress guests or family members alike. Plus, you can easily customize the toppings to suit your taste!
Ingredients
- 1 1/2 cups warm water
- 0.25-ounce package instant yeast
- 1 tbsp sugar or honey
- 3 cups all-purpose flour
- 1 tsp salt
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1/4 cup pesto (store-bought or homemade)
- 1/2 cup ricotta cheese
- 1/4 cup thinly sliced salami (optional)
- 1/2 cup pitted mixed Greek olives or kalamata olives
- 1/2 cup marinated artichoke hearts
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley for garnish
- Freshly cracked black pepper, dried oregano, and crushed red pepper flakes for seasoning
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In the bowl of a stand mixer, combine warm water, yeast, and sugar or honey. Let it sit for 5-10 minutes until foamy.
- Using the dough hook, add salt and slowly incorporate the flour, one cup at a time, until a dough forms. Add 1 tablespoon olive oil and mix until incorporated. Add additional flour if needed.
- Cover the dough with a damp towel and let it rise for 20-30 minutes, or until it doubles in size.
- Preheat your oven to 400°F (200°C).
- Roll out the dough on a floured surface to your desired thickness.
- Transfer the dough to a baking sheet, brush with the remaining olive oil, and sprinkle with minced garlic.
- Bake for 5-6 minutes until the dough puffs up slightly. Remove from the oven.
- Spread the pesto and ricotta cheese over the dough, then top with salami, olives, artichokes, and mozzarella cheese.
- Bake for another 10-12 minutes, or until the cheese is melted and bubbly, and the crust is lightly browned.
- Garnish with fresh herbs, black pepper, oregano, and crushed red pepper flakes before serving.
Servings and Timing
- Servings: 1 large flatbread (10 slices)
- Prep time: 40-45 minutes
- Cook time: 10-15 minutes
- Total time: 50 minutes to 1 hour
Variations
- Vegetarian: Omit the salami for a purely vegetarian version.
- Dairy-Free: Use dairy-free cheese and substitute ricotta with a plant-based alternative.
- Add more veggies: Add roasted red peppers, banana peppers, or spinach to enhance the flavor and nutrition.
- Gluten-Free: Use gluten-free flour and ensure all toppings are gluten-free.
Storage/Reheating
- Storage: Store leftover flatbread in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through.
FAQs
1. Can I use store-bought pizza dough?
Yes, if you prefer, you can use store-bought pizza dough instead of making it from scratch.
2. Can I freeze the flatbread?
Yes, you can freeze the flatbread before baking. Wrap it tightly in plastic wrap and foil. Bake directly from frozen, adjusting the baking time as necessary.
3. Can I use a different type of cheese?
Absolutely! Fresh mozzarella is recommended, but you can also use goat cheese, feta, or a vegan cheese substitute.
4. What toppings can I add to customize this flatbread?
Feel free to add roasted vegetables, or sun-dried tomatoes for different flavors and textures.
5. Can I make this flatbread in advance?
Yes, you can prepare the dough and toppings ahead of time, then bake it when you’re ready to serve.
6. Is this flatbread suitable for a gluten-free diet?
Yes, simply use gluten-free all-purpose flour in place of regular flour for the dough.
7. Can I make this flatbread vegan?
Yes! Use dairy-free cheese and skip the salami to make it vegan-friendly.
8. Can I use canned artichokes?
Yes, canned artichokes work perfectly in this recipe. Just be sure to drain and chop them before using.
9. Can I serve this flatbread as a meal?
Yes, this antipasto flatbread is hearty enough to serve as a main dish or appetizer.
10. How can I make the flatbread spicier?
Add a bit of hot pepper oil or red pepper flakes to the pesto or sprinkle them on top for some heat.
Conclusion
This Antipasto Ricotta Flatbread is an easy-to-make, delicious Mediterranean-inspired dish that’s perfect for any occasion. With its crispy flatbread base, creamy ricotta, and savory toppings, it’s a guaranteed crowd-pleaser. Whether you enjoy it as a main dish or a side, this flatbread is sure to satisfy your cravings for something flavorful and comforting.
Print
Antipasto Pizza
- Total Time: 50 minutes to 1 hour
- Yield: 1 large flatbread (10 slices)
- Diet: Vegetarian
Description
This Antipasto Ricotta Flatbread is a Mediterranean-inspired dish that combines creamy ricotta, tangy pesto, and savory toppings like olives and artichokes on a crispy flatbread crust. It’s easy to make, customizable, and perfect as a main dish or appetizer for any occasion.
Ingredients
1 1/2 cups warm water
0.25-ounce package instant yeast
1 tbsp sugar or honey
3 cups all-purpose flour
1 tsp salt
2 tbsp olive oil, divided
2 cloves garlic, minced
1/4 cup pesto (store-bought or homemade)
1/2 cup ricotta cheese
1/4 cup thinly sliced salami (optional)
1/2 cup pitted mixed Greek olives or kalamata olives
1/2 cup marinated artichoke hearts
1 cup shredded mozzarella cheese
Fresh basil or parsley for garnish
Freshly cracked black pepper, dried oregano, and crushed red pepper flakes for seasoning
Instructions
-
In the bowl of a stand mixer, combine warm water, yeast, and sugar or honey. Let it sit for 5-10 minutes until foamy.
-
Using the dough hook, add salt and slowly incorporate the flour, one cup at a time, until a dough forms. Add 1 tablespoon olive oil and mix until incorporated. Add additional flour if needed.
-
Cover the dough with a damp towel and let it rise for 20-30 minutes, or until it doubles in size.
-
Preheat your oven to 400°F (200°C).
-
Roll out the dough on a floured surface to your desired thickness.
-
Transfer the dough to a baking sheet, brush with the remaining olive oil, and sprinkle with minced garlic.
-
Bake for 5-6 minutes until the dough puffs up slightly. Remove from the oven.
-
Spread the pesto and ricotta cheese over the dough, then top with salami, olives, artichokes, and mozzarella cheese.
-
Bake for another 10-12 minutes, or until the cheese is melted and bubbly, and the crust is lightly browned.
-
Garnish with fresh herbs, black pepper, oregano, and crushed red pepper flakes before serving.
Notes
For a vegetarian version, omit the salami.
Use dairy-free cheese and a plant-based ricotta to make it dairy-free.
Add roasted vegetables like red peppers or spinach for extra flavor and nutrition.
For a gluten-free option, swap in gluten-free flour.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
