Pepperoni Recipe
tapenade, olive oil, parmesan spread, house made schiaccate
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Ingredients
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Schiaccate Base
Toppings
Method
Preparation
- 1
Oven prep
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
Set aside the two schiaccate flatbreads for topping.
Assemble Flatbreads
- 3
Oil the base
Brush each schiaccate with olive oil (about 1 tablespoon per flatbread) to lightly coat the surface.
- 4
Tapenade layer
Spread about 3 tablespoons of tapenade evenly over the oiled surface of each flatbread.
- 5
Parmesan spread
Dollop and gently spread 0.25 cup of parmesan spread over the tapenade on each flatbread.
- 6
Pepperoni
Top each flatbread with pepperoni slices (about 12 slices per flatbread). Sprinkle with sea salt (0.25 tsp) and cracked black pepper (0.125 tsp).
Bake and Finish
- 7
Bake in the preheated oven for 8-12 minutes, until the crust is golden and the pepperoni is slightly crisp and the toppings are heated through.
- 8
Remove from oven, let rest 2 minutes, cut into slices and serve warm.