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Easy Italian Flatbread Pizzas
Pizza night is a fun thing that we like to do together as a family. A few years ago, we started making these Italian Flatbread Pizzas and they are one of our favorites. They are thin and crispy and a little bit smaller, so they are great as appetizers or as a personal pizza. I love coming up with new topping ideas and flavor combinations and the kids especially love to create their own!
Margherita Meats Genoa Salami
This particular flavor combination is brought to you by Margherita Meats® and their Margherita Cracker Cuts Genoa Salami®. We really like using Margherita Meats because they are not only great tasting, but they are high-quality dry sausage products. For my husband, the avid Italian dry sausage lover, this is very important! The kids especially love the taste of their genoa salami and their cracker cuts are perfect for easy snacks and recipes such as this. The Genoa Salami pairs so well with the sweet pear and the balsamic reduction on the top is the perfect finish! Margherita has a ton of other fun and creative recipes using their products, that you can check out HERE. You can find Margherita Genoa Salami and their other products in the deli section of your local grocery store.
How to Make Italian Flatbread Pizzas
These pizzas are so easy to make. There is no rising and the dough takes less than 5 minutes to put together! Here’s how it’s done:
- Combine flour, water, olive oil and salt in a food processor and pulse until the dough comes together.
- Turn the dough out onto a floured surface and knead till it comes together completely. Let it rest while you prepare your toppings and preheat the oven.
- Cut the dough into four equal pieces and roll them out into long ovals.
- Brush the dough with olive oil and top with your desired toppings.
- Bake in a super hot oven for just 5-7 minutes until the edges are slightly brown and crispy.
These pizzas are thin and crispy, so it’s best to go light on the toppings. You can cook them on a baking sheet with a little bit of cornmeal on it or you can also use a pizza stone. If you use a pizza stone, that has been pre-heated in the oven, cook time is less, around 3-4 minutes.
Italian Flatbread Pizzas with Pear, Salami and Balsamic Reduction
- ½ cup balsamic vinegar
- 1 Tablespoon honey
- 2 cups all-purpose flour
- ⅔ cup warm water
- 2 Tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 2 Tablespoons cornmeal
- 3 Tablespoons shredded mozzarella cheese
- 3 Tablespoons shredded asiago cheese
- 2 ounces Margherita genoa salami slices
- ½ medium pear, sliced thin
- Bring balsamic vinegar and honey to a boil in a saucepan on the stovetop over medium-high heat. Reduce heat to medium-low and simmer for 10-15 minutes until liquid is reduced by half and becomes syrupy. While the mixture is reducing, start your dough.
- To make the pizza dough, combine flour, water, 1 Tablespoon of the olive oil and the salt in a food processor. Pulse until the dough comes together into a ball.
- Turn dough out onto a floured surface and knead for a couple of minutes until the dough completely comes together. Rest the dough on the counter while you prepare your toppings and preheat the oven.
- While the dough is resting, preheat the oven to 500° and sprinkle the cornmeal onto two baking sheets. Check on the balsamic reduction and remove it from the heat if it has reduced properly and let it cool completely.
- Cut dough into 4 equal pieces and roll each piece out thinly into a long oval shape. Place each piece onto the prepared baking sheet and brush the tops with the remaining olive oil.
- Sprinkle the tops of each pizza evenly with both types of cheese. Add 3-4 slices of pear and 2-3 slices of salami to each pizza.
- Bake pizzas in preheated oven for 5-7 minutes until the edges are lightly browned and crispy. Drizzle each pizza with balsamic reduction before serving.
I hope you enjoy these Italian Flatbread Pizzas as much as our family does! Remember, for more ideas using Margherita Meats, check out their website!