Olive Oil Flatbread – Two Ways (and so many more!) Text © Lindsay Landis / Love & Olive Oil
Homemade crust makes any pizza or flatbread feel a little fancier—but it’s easy to make. These flatbreads are topped with a sophisticated mix of cheese, prosciutto, and arugula, plus fig jam for a hint of sweetness. Paired with a crisp Sauvignon Blanc, it’s just right for a light meal or appetizer.
FOR PIZZA CRUST:
• ½ teaspoon active dry yeast
• 2 cups Caputo or all-purpose flour
• ½ teaspoon kosher salt
• ¼ cup TAO olive oil, plus more for bowl
• 2 tablespoons TAO olive oil
• 6 to 8 tablespoons fig jam
• 12 ounces fresh mozzarella, sliced thin
• 6 ounces prosciutto, sliced thin
• 1 bunch arugula, washed and rinsed
• ¼ cup shaved parmesan
• Freshly ground black pepper
• Kosher salt, to taste
1. Preheat oven to 375°F.
2. Place ¾ cup warm (not lukewarm) water into a bowl, then sprinkle in yeast and set aside.
3. In a stand mixer add the flour and salt and blend on low speed using the paddle attachment. Drizzle in the olive oil and continue mixing until incorporated. Next, pour in the yeast/water mixture and blend until just combined.
4. Lightly coat a separate mixing bowl with olive oil, drop the dough in, and form into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap. Allow dough to rise for a minimum of one hour, or up to 3 or 4 days.
5. Roll out the dough on a lightly floured surface until roughly 17 by 10 inches (dough should be thin). Place on a large baking sheet and drizzle lightly with olive oil and salt. Spread the fig jam onto the pizza crust, then cover with the slices of mozzarella. Top lightly with salt and pepper.
6. Bake until the crust is golden brown and the cheese is bubbly, approximately 12-15 minutes.
7. Remove from the oven and immediately place the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and parmesan shavings. Cut into wedges or squares and serve hot.
• TAO Olive Oil, for frying
• handful small fresh basil leaves, washed and completely dried
• 2 flatbreads (such as naan or lavash)
• TAO olive oil for brushing and drizzling
• 16 ounces (2 balls) burrata cheese, cut into pieces
• 3 small or 2 large heirloom tomatoes, thinly sliced
• freshly ground black pepper
• flake sea salt, for finishing
1. Fill a small, high sided saucepan with 1/2-inch of EVOO. Heat over medium until olive oil is hot but not smoking.
2. Carefully drop 2-3 basil leaves into hot oil: be very careful and stand back as the leaves will spit like crazy as soon as they hit the oil.
3. Fry for 10 to 15 seconds or until the sputtering dies down; remove from oil with tons and transfer to a paper-towel lined plate. Repeat with remaining basil leaves.
4. Preheat grill or broiler. Brush flatbread with a light layer of EVOO and grill or broil for 2-3 minutes or until heated through. Transfer to serving plates.
5. Spread burrata cheese over top of flatbread. Arrange tomato slices on top, slightly overlapping each other for the prettiest presentation. Drizzle with more olive oil, then sprinkle with pepper and sea salt. Top with crispy basil leaves and serve immediately.
Text © Lindsay Landis / Love & Olive Oil