Go Back
+ servings

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


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


  • 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.