This is no kids-party-cheese-pizza!  Nope, this is a magical, transformational, perhaps even life-changing Flatbread with layers and layers of flavor!  Let the kids keep their plain cheese on make-your-own pizza night, this is YOUR Pizza.  This Flatbread has a crispy crust, salty and briny Olive Tapenade,  creamy mozzarella, earthy and meaty mushrooms, peppery pancetta, and fresh basil. 

While I used a Gluten Free dough (see below), you can certainly use a regular ‘with-gluten’ dough.  Either way, this recipe is perfect for outdoors during the Summer, or cozying up inside!

Olives make it Healthy-ish?

Ok, who am I kidding, this recipe is not for your health, it’s for your taste buds!  However, if you do need some rationalization to indulge in this decadent Flatbread, then I present you the MIGHTY OLIVE!

As I mentioned on the blog before, they are high in fat, however, it’s a good oleic fat that has been linked to decreased inflammation and a reduced risk of heart disease.  They are also a good source of vitamin E, which is a powerful antioxidant.  For more on the health benefits of Olives, check out this article from HeathLine.com.

Here are a couple more of my favorite Olive recipes.  Try this Creamy Olive Chicken Bake and never have bland chicken again!  Or my Pimiento Olive Dip for your next party or just for snacking with veggies!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

PREP-AHEAD FOR YOUR OLIVE TAPENADE & PANCETTA FLATBREAD

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

For this Flatbread recipe, you can prepare all of the toppings in advance and keep them in the fridge.  You can even precook the crust (instructions under Cooking section) and store that in the fridge.

Let’s start with the first layer, the delicious Olive Tapenade.  In a mini food processor, the olives, garlic, and olive oil. Pulse and then blend until completely blended and forming a paste.

Slice the pancetta into small pieces. Slice the mushrooms if not already sliced.

To a preheated large skillet, add the pancetta and to render the fat and start to crisp it up, about 6-8 minutes. Remove the pancetta pieces to a plate, leaving the fat in the pan.

Add the sliced mushrooms to pancetta fat in the hot pan and sauté until lightly browned and softened.  

At this point, you can continue to assemble and cook the flatbread or store the ingredients in the fridge. Wait to cut the basil until you are ready to cook.

COOK YOUR OLIVE TAPENADE & PANCETTA FLATBREAD

Start with your favorite pizza dough.  I used Wholly Wholesome Gluten-Free Pizza Dough.  If you’re using Regular Gluten Pizza Dough, you will want to roll it out on a lightly floured surface and then stretch it out gently to form a large rectangle.  If you’re using Gluten-Free Pizza Dough, like I did, then simply press it out directly into a pan.  Either way, the goal is to get a very thin rectangle layer (as thin as you can go without breaking it) to go in the large sheet pan, filling up as much space as possible. If you do rip the dough or create a whole, simply press it back together again.

For a really crispy crust, I like to prebake the crust for 10 minutes, then take out and set aside until ready to assemble.

Spread a thin layer of the olive tapenade over the flatbread, then top with mozzarella

Spread the mushrooms around, then add the pancetta. 

Cook in oven for 15 minutes until the cheese is melted and golden and crust is starting to lightly brown.

Now, stay back kids!  This one for Mom and Dad!  (I mean, of course you can share)  ENJOY!

😍 Carrie

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Olive Tapenade and Pancetta Flatbread

This life-changing Flatbread has layers and layers of flavor!  It has a crispy gluten free crust, salty and briny Olive Tapenade,  creamy mozzarella, earthy and meaty mushrooms, peppery pancetta, and fresh basil.  #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner

Course Appetizer, Main Course

Cuisine Italian, Mediterranean

Keyword basil, flatbread, gluten free, kalamata olives, mozzarella, olives, pizza

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 6 Pieces

Author Carrie Tyler

Ingredients

• 8 oz Pizza Dough fresh or frozen
• 2 Tbsp Olive Oil
• 1 cup pitted Kalamata olives
• 1 clove garlic, rough chopped
• 1/4 lb Pancetta
• 1 cup Cremini or white button mushrooms sliced
• 8 oz Shredded Low-Moisture Mozzarella
• 1/4 Cup Basil

Instructions

Prep Ahead

1. Slice the pancetta into small pieces.  Slice the mushrooms.  

   

2. To a preheated large skillet, add the pancetta and to render the fat and start to crisp it up, about 6-8 minutes.  Remove the pancetta pieces to a plate, leaving the fat in the pan.

   

3. Add sliced mushrooms to hot pan and sauté until lightly browned and softened.

   

4. In a mini processor, add the olives, garlic, and 2 Tbsp olive oil. Pulse until completely ground and forming a paste.

   

5. At this point, you can continue to assemble and cook the flatbread or store the ingredients in the fridge.  Wait to cut the basil until you are ready to cook.

Assemble and Cook Flatbread

1. Preheat Oven to 400 degrees.  Lightly oil the bottom of a large sheet pan.

2. Regular Gluten Pizza Dough: Roll out on a lightly floured surface and then stretch it out lightly.

   Gluten-Free Pizza Dough: Press it out directly into a pan 

   For either of the above dough methods, you want to get a very thin rectangle layer (as thin as you can go without breaking it) to go in the large sheet pan, filling up as much space as possible.  If you do rip the dough or create a whole, simply press it back together again.

   

3. For a crunchy crust, cook in oven for 10 minutes, then take out and set aside until ready to assemble

4. Spread a thin layer of the olive tapenade over the flatbread, then top with mozzarella
   
5. Spread the mushrooms around, then add the pancetta.
   

6. Cook in oven for 15 minutes until the cheese is melted and golden and crust is starting to brown.  While it's cooking, roll the Basil and then thinly slice (chiffonade)

7. When you take the flatbread out, sprinkle the Basil all over top.  Cut into 6 large pieces and enjoy!