Muffuletta Flatbread Pizza

This flatbread pizza takes all the great flavors of a muffuletta and puts it on a bite-sized crunchy slice. Perfect for a party, perfect for any time!

Course Main or Appetizer

Cuisine American

Keyword flatbread, pizza

Prep Time 15

Cook Time 15

Total Time 30

Servings pizzas

Calories 435kcal

Author Mike

Equipment

Baking Sheet

Ingredients

2 flatbreads I used Flatout Sundried Tomato

Toppings (divide equally between the two flatbreads)

Olive salad drained just slightly
½ 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
¼ cup artichoke hearts small, 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 onto 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.

Notes

I like to add a few pinches of red pepper flake over the pizzas for a little hint of spiciness.

Nutrition