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
Slice the pancetta into small pieces. Slice the mushrooms.
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 sliced mushrooms to hot pan and sauté until lightly browned and softened.
In a mini processor, add the olives, garlic, and 2 Tbsp olive oil. Pulse until completely ground and forming a paste.
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.
Preheat Oven to 400 degrees. Lightly oil the bottom of a large sheet pan.
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.
For a crunchy crust, cook in oven for 10 minutes, then take out and set aside until ready to assemble
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)
When you take the flatbread out, sprinkle the Basil all over top. Cut into 6 large pieces and enjoy!