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FLATBREAD PIZZA

Creminelli Piccante Salami, Fresh Mozzarella

SERVES 6

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Ingredients

• 3 Flatbreads (sub. Pita breads)

*HERE ARE SOME FLATBREAD IDEAS: AMERICAN FLATBREAD CAN BE PURCHASED FROZEN (LOCATIONS) OR THERE ARE MAKE-YOUR-OWN OPTIONS FROM ALLRECIPES.COM (LINK) AND BOBBY FLAY (LINK). I’M ALSO A BIG FAN OF INA GARTEN’S GRILLED PIZZA RECIPE (LINK). THE CREMINELLI PICCANTE SALAMI MAKES A GREAT PEPPERONI IN EACH CASE.

• 1 Sprig Rosemary, chopped
• 1 Sprig Thyme, chopped
• 1 Clove Garlic, chopped
• ½ Cup Extra Virgin Olive Oil
• 6 Large Fresh Mozzarella Balls
• 1-2 Creminelli Piccante Salamis

*FOR A MEAT-LOVERS PIZZA TRY 2 PICCANTE SALAMIS AND SOME CREMINELLI PICCANTE OR TRADIZIONALE FRESH SAUSAGE

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Directions

1) Slice salami into thin disks.

*IF THE SALAMI IS ALREADY VERY FIRM AND DRY, SLICE THIN AND ADD THEM TO THE PIZZA FOR JUST THE LAST 2 MINUTES OF BAKING.

2) Cut mozzarella into ½-inch square pieces.

3) Combine rosemary, thyme, garlic and oil to make an herb oil.

4) Brush flatbreads with herb oil.

5) Arrange sliced salami on top of pizza and top with 10-12 squares of mozzarella.

6) Bake at 350° for about 8-10 minutes or until golden brown.

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This entry was posted on Tuesday, February 9th, 2010 at 10:30 pm and is filed under ARTISAN SALAMI, Cristiano Creminelli, GOURMET ENTREES, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.