Hog-wild Flatbread Recipe

Make the dough

In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp instant dry yeast, and 1 tsp fine sea salt. Make a well in the center and add 1 cup warm water (about 105–110°F / 40–43°C) and 2 tbs extra-virgin olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead and rest

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If dough is sticky, dust with up to 2 tbs additional flour. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest in a warm spot for 45–60 minutes until doubled in size.

Shape flatbreads

Punch dough down and divide into 2 equal portions for two medium flatbreads (or 4 smaller). On a floured surface, roll each portion into a 10–12 inch oval or round about 1/4 inch thick. Transfer to parchment paper for easy transfer to the oven or baking stone.

Prepare bacon & sausage

Preheat oven to 500°F (260°C) with a baking stone or inverted baking sheet inside if available. Lay 6 slices double-smoked beer bacon on a rimmed sheet and place in the oven for 8–12 minutes until crisp but not overly dark. Remove and drain on paper towels; chop into 1-inch pieces. On a medium skillet over medium heat, sear 1 cup sliced smoked sausage 3–4 minutes until browned at edges; set aside.

Warm the pulled pork

If your pulled pork is cold, warm 2 cups pulled pork gently in a saucepan with 1/3 cup barbecue sauce over low heat until heated through (5–7 minutes). Stir to coat evenly and taste for seasoning; add a pinch of salt if needed.

Prepare garlic confit

If you have jarred garlic confit, remove 10 cloves and roughly chop. If making quick confit: gently simmer peeled garlic cloves in 1/2 cup olive oil over very low heat for 20–25 minutes until tender, then drain and reserve oil. Mash or thinly slice the confit cloves to distribute over the flatbread.

Assemble cheeses and sauces

Mix 2 cups shredded mozzarella with 1 cup shredded fontina/provolone (optional) in a bowl. Have 1 cup barbecue sauce and 1 cup pickled red onion ready for finishing after bake.

Preheat and prepare

Preheat oven to 500°F (260°C) — reheat stone/sheet if necessary. If using a baking steel or pizza stone, allow at least 30 minutes for full heat. Brush each rolled flatbread lightly with 1/2 tbs olive oil on the top surface to help browning.

Top the flatbreads

Spread a thin layer (about 2–3 tbs) of barbecue sauce over each flatbread, leaving a 1/2-inch border. Distribute warmed pulled pork evenly (about 1 cup per flatbread if making two), then scatter chopped bacon pieces and sliced smoked sausage across the surface. Evenly tuck in chopped garlic confit cloves so you get bursts of mellow garlic. Sprinkle the shredded cheese mixture across each flatbread, covering meats but leaving a small rim.

Bake

Using a pizza peel or by sliding the parchment, transfer flatbreads to the hot stone or sheet. Bake 8–10 minutes until crusts are puffed and golden and cheese is melted and starting to brown in spots. Rotate once halfway for even coloring. Baking time will vary with oven; watch closely to prevent burning.

Finish and garnish

Remove flatbreads from oven. Immediately drizzle 1–2 tbs barbecue sauce per flatbread in a light zigzag, scatter 1 cup pickled red onion between the two flatbreads (about 1/2 cup each) and sprinkle 2 tbs chopped fresh parsley plus 1 tsp red pepper flakes total. Brush crust edges with remaining olive oil and season edges with coarse sea salt and 1/2 tsp freshly cracked black pepper. Let rest 2–3 minutes, then slice into 6–8 pieces.