I stumbled upon this spicy Italian flatbread recipe during a wild culinary adventure last weekend—it was like discovering the culinary equivalent of a hidden gem. Imagine a crispy crust with a kick, topped with vibrant, fiery flavors that dance around your mouth like a perfectly orchestrated symphony. Whether you’re a spice aficionado or just curious, this is the kind of recipe that makes you want to throw caution to the wind and dive headfirst into a world of zest and zing.
Steps
- The night before, mix together flour, salt, and yeast in a large bowl, adding enough water to form a slightly sticky dough ball. Cover it loosely and let it ferment at room temperature for 12-18 hours.
- Preheat your oven to 450°F. Prepare a baking sheet by covering it with aluminum foil, lightly spraying it with non-stick spray, and sprinkling cornmeal over it.
- Dust the fermented dough and your work surface with flour. Gently knead the soft dough a few times before flattening it into a disc and transferring it to the prepared baking sheet.
- Drizzle olive oil over the dough and use your hands to stretch and press it until it covers the baking sheet. Sprinkle Italian seasoning over the dough.
- Thinly slice red onion, salami, and provolone cheese. Spread them over the dough along with artichoke hearts, breaking them up with your hands if needed.
- Add crushed red pepper generously over the toppings. Bake the flatbread in the preheated oven for 15-18 minutes until the edges are golden brown and the cheese is bubbly and browned.
- Once baked, cut the flatbread into eight pieces and serve immediately.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon instant or bread machine yeast
- Approximately 3/4 cup water
- 1/2 tablespoon cornmeal
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning blend
- 1/2 of a 12-ounce jar quartered artichoke hearts
- 1/4 red onion, thinly sliced
- 3 slices Genoa salami
- 3 slices smoked provolone cheese
- 1/2 teaspoon crushed red pepper
Nutritional Values
Calories: 895.86kcal | Carbohydrates: 107.6g | Protein: 39.2g | Fat: 33.86g | Sodium: 2477.96mg | Fiber: 7.76g
FAQ
- What type of dough is used for the Spicy Italian Flatbread?
- The recipe uses a no-knead bread dough that is left to ferment overnight at room temperature, enhancing its flavor. If you’re short on time, you can also use basic pizza dough or store-bought dough, but it’s recommended to avoid the canned varieties.
- Can I substitute the Italian seasoning blend?
- Yes, if you don’t have an Italian seasoning blend, you can replace it with a light sprinkle of basil, oregano, and garlic powder.
- How can I keep the flatbread toppings affordable?
- To maintain a budget-friendly flatbread, use toppings sparingly. Even with pricier ingredients like salami, artichokes, and provolone, a little goes a long way to cover the dough’s surface.
- What is the baking time and temperature for the flatbread?
- Preheat your oven to 450 degrees Fahrenheit and bake the flatbread for 15-18 minutes until the edges are golden brown and the cheese is bubbly and browned.
- What can I do with leftover ingredients?
- Leftover ingredients like red onion, artichoke hearts, salami, and provolone can be used to make another flatbread or added to salads, sandwiches, or omelets.
Tips
- Prepare the Dough Ahead of Time: For a flavorful crust, mix the no-knead dough the night before and let it ferment at room temperature for 12-18 hours. This step enhances the taste and texture of the flatbread.
- Use Light Toppings: To keep costs down while still enjoying gourmet ingredients like salami and provolone, use a light hand when adding toppings. You’ll be surprised how a little can go a long way in flavoring the flatbread.
- Oil for Easy Dough Handling: Drizzling olive oil on the dough before stretching it prevents sticking and makes it easier to work with your hands, ensuring an even and smooth base for your toppings.
- Creative Ingredient Use: Leftover toppings such as artichoke hearts, red onion, and salami can be used in other dishes like salads, sandwiches, or omelets, ensuring nothing goes to waste.
Equipment
- Instant or Bread Machine Yeast – If you don’t already have it, you might need to purchase this specific type of yeast.
- Non-stick Spray – Useful for preventing the dough from sticking to the foil-covered baking sheet.
- Cornmeal – If not commonly used in your kitchen, you may need to buy it for dusting the baking sheet.
- Baking Sheet – If you don’t have a suitable one for baking the flatbread.
- Aluminum Foil – To cover the baking sheet.
