Festive Salami Flatbread
This was on The Chew by Mario Batali and looked easy --was topped with Arugula so making it healthy AND I had one package of leftover Aloutte from my Thanksgiving meal. Made a great fast post work dinner!
1 Pizza Dough (rolled out to 1/4"
thickness, 6"x13" rectangle)
8 ounces Spreadable Garlic and Herb
Cheese
1/4 pound Salami (such as Calabrese,
thinly sliced)
2 cups Baby Arugula
2 cups Red Romaine (chopped)
Extra-Virgin Olive Oil
Red Wine Vinegar
Salt and Freshly Ground Black Pepper
Preheat a griddle over medium-high heat. Place the stretched dough on the hot
griddle and cook until crisp. Flip and continue to cook until dough is light golden
and crispy on both sides. Set aside.
Spread the cheese on top of the cooked flatbread, leaving a 1-inch border. Top
with sliced salami. In a separate bowl, combine the arugula and romaine. Dress
with olive oil and red wine vinegar, and season with salt and pepper. Top
flatbread with greens. Cut and serve
1 Pizza Dough (rolled out to 1/4"
thickness, 6"x13" rectangle)
8 ounces Spreadable Garlic and Herb
Cheese
1/4 pound Salami (such as Calabrese,
thinly sliced)
2 cups Baby Arugula
2 cups Red Romaine (chopped)
Extra-Virgin Olive Oil
Red Wine Vinegar
Salt and Freshly Ground Black Pepper
Preheat a griddle over medium-high heat. Place the stretched dough on the hot
griddle and cook until crisp. Flip and continue to cook until dough is light golden
and crispy on both sides. Set aside.
Spread the cheese on top of the cooked flatbread, leaving a 1-inch border. Top
with sliced salami. In a separate bowl, combine the arugula and romaine. Dress
with olive oil and red wine vinegar, and season with salt and pepper. Top
flatbread with greens. Cut and serve
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