Muffaletta Flatbread Pizza

True story: I often dream about muffaletta sandwiches. They have the perfect combination of flavors. Smoky provolone. Cured meats. Fantastic olive salad. This muffaletta flatbread pizza takes all those great flavors (and more) and puts it on a bite-sized crunchy slice. Perfect for a party, perfect for any time!
Muffaletta Flatbread PizzaI make my own olive salad when I have time. It’s completely amazing, and definitely one of my favorite things to make. No matter if you use homemade or store-bought, make sure you drain the salad a bit before using it. You want a bit of the great olive oil flavor, but you don’t want a soggy pizza.

Also try my white garlic chicken flatbread pizza. For a great side dish, try my muffaletta pasta salad.

Muffaletta Flatbread Pizza

Course Main or Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 pizzas
Author Mike

Ingredients

Toppings (divide equally between the two flatbreads)

  • Olive salad drained just slightly
  • 1/2 cup shredded cheese Mozzarella, provolone, Italian blend, whatever you prefer
  • 3 slices Provolone cheese cut into strips
  • 3 slices salami cut into strips or chopped
  • 3 slices Mortadella cut into strips or chopped
  • 3 slices Capicolla Prosciutto, or smoked ham, cut into strips or chopped
  • 1/4 cup baby artichoke hearts drained, chopped

Instructions

  • Preheat oven to 375 F.
  • Place flatbreads on baking sheets and bake for 2 minutes. Flip and bake for another 2 minutes to get crusts slightly crunchy. Remove and let cool slightly.
  • Spread olive salad on to the flatbreads. Get a little of the yummy juice on them but not too much or they will be soggy.
  • Add remaining ingredients.
  • Bake for 10-15 minutes or until cheese has melted and crust is crunchy.
  • Place under broiler for 30 seconds or so if you want a little char on the toppings.
  • Slice and serve.

Antipasto Flatbread Pizza

Dangerous. That’s one word for this antipasto flatbread pizza. I can’t be trusted around it. Everything good is on each and every slice. I could’ve used the same toppings on a ‘regular’ pizza crust, but we prefer flatbread pizzas. Crunchier. Lower in carbs (so I can eat more). And well, kind of fun to eat. They also make for great appetizers. Big honkin’ slices of thick crust pizza aren’t the best appetizers.
Antipasto Flatbread PizzaThere’s no real sauce on this antipasto flatbread pizza. But, it is definitely not dry. Go crazy with the toppings, but if you do use lots of ‘wet’ ingredients, like marinated peppers or olives, drain them a bit before putting them onto the pizza. Flatbread can get soggy if you overload it with sauce or moist toppings.

Also try my grilled chicken flatbread pizza.

Antipasto Flatbread Pizza

Course Main or Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 pizzas
Author Mike

Ingredients

Toppings (divide equally between the two flatbreads)

  • 2 teaspoons garlic powder
  • 1 cup shredded cheese Mozzarella, provolone, Italian blend, whatever you prefer
  • 1/4 cup grated Parmesan cheese
  • Dried red pepper flakes
  • 8 slices Genoa salami sliced thin or chopped
  • 2 slices prosciutto sliced thin, torn or chopped
  • Pepper rings to taste
  • 1/4 cup baby artichoke hearts drained, chopped
  • Black or green olives to taste, chopped or sliced

Other topping ideas

  • 2 roasted red peppers chopped
  • Pepperoni sliced thin or chopped
  • Smoked ham sliced thin or chopped
  • Sopressata ham sliced thin, torn or chopped

Instructions

  • Preheat oven to 375 F.
  • Place flatbreads on baking sheets and bake for 2 minutes. Flip and bake for another 2 minutes to get crusts slightly crunchy. Remove and let cool slightly.
  • Sprinkle both flatbreads with the garlic powder
  • Add remaining ingredients.
  • Bake for 10-15 minutes or until cheese has melted and crust is crunchy.
  • Place under broiler for 30 seconds or so if you want a little char on the toppings.
  • Slice and serve.

Buffalo Chicken Flatbread Pizza

Oh my goodness. I was so happy with these Buffalo chicken flatbread pizzas. Fantastic flavors all around, from the spicy chicken to the tangy cheese to the creamy Ranch and fresh cilantro. All served on low-carb flatbread pizza crusts that take only a few minutes to bake. It really doesn’t get any easier than these pizzas.

Thin flatbread pizza crusts are quickly becoming a staple in our home. I keep homemade pizza sauce on hand in the freezer, so I can whip together a quick dinner by just adding some cooked sausage or chicken or whatever I have on hand. They’re also a great way to use up leftovers, from tomato slices to turkey.
Buffalo Chicken Flatbread PizzaYou can leave off the blue cheese crumbles and Ranch dressing and instead drizzle these pizzas with blue cheese salad dressing.

Buffalo Chicken Flatbread Pizza

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Author Mike

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Place pizza crusts on baking sheets and bake for 2-3 minutes. Remove.
  • Spread pizza sauce out evenly onto the crusts.
  • Sprinkle with chicken, mozzarella and blue cheese crumbles.
  • Bake for 4-5 minutes or until mozzarella has melted.
  • Drizzle with Ranch dressing and garnish with cilantro.
  • Cut each crust into 4 slices and serve.