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
Ingredients
- 8 oz Pizza Dough fresh or frozen I used a gluten free dough
- 2 tablespoon Olive Oil
- 1 cup pitted Kalamata olives
- 1 clove garlic, rough chopped
- ¼ lb Pancetta
- 1 cup Cremini or white button mushrooms sliced
- 8 oz Shredded Low-Moisture Mozzarella
- ¼ Cup Basil
Instructions
Prep Ahead
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Slice the pancetta into small pieces. Slice the mushrooms.
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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.
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Add sliced mushrooms to hot pan and sauté until lightly browned and softened.
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In a mini processor, add the olives, garlic, and 2 tablespoon olive oil. Pulse until completely ground and forming a paste.
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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
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Preheat Oven to 400 degrees. Lightly oil the bottom of a large sheet pan.
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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.
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For a crunchy crust, cook in oven for 10 minutes, then take out and set aside until ready to assemble
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Spread a thin layer of the olive tapenade over the flatbread, then top with mozzarella
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Spread the mushrooms around, then add the pancetta.
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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)
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When you take the flatbread out, sprinkle the Basil all over top. Cut into 6 large pieces and enjoy!
Recipe Notes
- I used Wholly Wholesome Gluten Free Dough for this recipe. However, you can use any premade dough that you prefer or find at the store in the refrigerated section. You can also check for frozen dough if nothing fresh is available.
- If you cannot find pancetta, you can substitute with bacon or even chopped up ham. You can also leave the meat off entirely.
- You can make this flatbread in advance and reheat it in the oven so that it crisps up again. After cooking, this will last in the fridge for up to 5 days. You can also freeze it and place back in the oven directly frozen at 375 F degrees for about 20 minutes or until warmed through and crisped up again
- To cook this, you can also grill it on an indoor or outdoor grill. You will want the heat level to be medium or medium-low. Grill the flatbread first for about 2-4 minutes on both sides without any toppings to cook through. Then add the toppings and place back on the grill covered for 2-4 minutes until the cheese is melted.