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Antipasto Flatbread Pizza
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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.
Course Main or Appetizer
Cuisine American
Keyword antipasto, pizza
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 pizzas
Calories 595kcal
Author Mike

Ingredients

  • 2 flatbreads

Toppings (divide equally between the two flatbreads)

  • 2 teaspoons garlic powder
  • 1 cup cheese shredded. Mozzarella, provolone, Italian blend, whatever you prefer
  • ¼ cup Parmesan cheese grated
  • red pepper flakes
  • 8 slices Genoa salami sliced thin or chopped
  • 2 slices prosciutto sliced thin, torn or chopped
  • peperoncini sliced, to taste
  • ¼ cup artichoke hearts small, drained, chopped
  • black olives to taste, chopped or sliced

Other topping ideas

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.

Nutrition

Calories: 595kcal | Carbohydrates: 30g | Protein: 33g | Fat: 38g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 2348mg | Potassium: 377mg | Fiber: 5g | Sugar: 1g | Vitamin A: 859IU | Vitamin C: 17mg | Calcium: 584mg | Iron: 3mg