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Spicy Italian Flatbread
Salty Genoa salami, creamy smoked provolone, artichoke hearts, red onion, and a healthy dose of red pepper make this easy flatbread full of flavor.
👥 4 Servings⏱️ Prep & Cook: 13h 18m⏳ Prep: 13h🔥 Cook: 18 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●oven
📝 Preparation Steps
1
The night before, combine the flour, salt, and yeast in a large bowl. Add just enough water to form a shaggy, slightly sticky ball of dough, with no dry flour left on the bottom of the bowl. Loosely cover the dough and let it sit at room temperature for ⏱️ 12-18 hours.
salt ($0.05)1 tsp
2
When you're ready to make the pizza, preheat the oven to 450 degrees. Cover a baking sheet with aluminum foil and lightly mist it with non-stick spray. Sprinkle the cornmeal over the prepared baking sheet.
3
Sprinkle a little flour over the fermented dough and on a clean work surface. Scrape the soft dough out of the bowl and gently knead it just a few times. Flatten the dough, then transfer it to the prepared baking sheet. Drizzle one tablespoon of olive oil onto the surface of the dough, then use your hands to spread and stretch it to cover the surface of the baking sheet. It doesn't need to be perfect.
olive oil ($0.16)1 Tbsp
4
After the dough is stretched, sprinkle the Italian seasoning over the surface. Thinly slice the red onion, salami, and provolone. Roughly chop the artichokes, if desired, or just break them up with your hands. Spread the onion, salami, provolone, and artichokes over the surface of the dough. Lastly, top with a generous sprinkle of crushed red pepper.
red onion ($0.20)1/4salami (I used Genoa) ($1.00)3 slices
5
Bake the flatbread in the fully preheated oven for ⏱️ 15-18 minutes, or until golden brown on the edges and the cheese is bubbled and browned. Cut into eight equal pieces and serve.
Nutrition Facts
calories
447.93 kcal
fat Content
16.93 g
serving Size
2 Slices
fiber Content
3.88 g
sodium Content
1238.98 mg
protein Content
19.6 g
carbohydrate Content
53.8 g
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