Italy’s Best Recipe

Preheat and prepare flatbreads

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Place flatbreads on a baking sheet or pizza peel. Lightly brush each flatbread with about 1/4 tablespoon olive oil to prevent sogginess and to crisp edges.

Layer cheeses and toppings for baking

On each flatbread, arrange half of the fresh mozzarella pieces evenly (about 2 oz per flatbread). Distribute the sliced tomato evenly over the mozzarella. Top with pepperoni slices so they sit on the cheese (this helps crisp them). Scatter half the ham (about 2 oz per flatbread) across each flatbread. Sprinkle about 1/4 oz of grated Parmesan on each.

Bake

Bake in the preheated oven on the middle rack (or on the heated stone) for 7–9 minutes, rotating once if needed, until the mozzarella is melted and edges are golden and crisp. If you prefer a slightly charred jalapeño later, you can do that on the grill or under the broiler now (see next section). Remove flatbreads from oven and let rest 2 minutes.

While flatbreads bake, heat a small cast-iron skillet or gas grill over medium-high heat. Lightly oil the jalapeño halves (cut side down). Grill or sear jalapeño, cut side down, 2–3 minutes until charred and softened. Flip and char skin side briefly, 1 minute. Remove, cool slightly, then thinly slice into rings. If you prefer milder heat, remove seeds before slicing.

Toss red onion rings in a small bowl with a pinch of salt to soften briefly while other components finish, or reserve raw for more crunch.

In a small bowl or jar, whisk together red wine vinegar, lemon juice, Dijon mustard, honey and minced garlic. Slowly whisk in the olive oil until emulsified. Stir in chopped parsley and basil. Season with salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness as preferred.

Just before serving, place the mixed greens in a large bowl, add 2–3 tablespoons of the herbed vinaigrette (about 1/2–3/4 tablespoon per flatbread), and toss gently to coat. Do not overdress; you can always add more at the table.

Top each baked flatbread with a generous handful (about 1 cup) of dressed mixed greens, arranging them down the center or evenly across the flatbread. Scatter grilled jalapeño slices and the softened or raw red onion rings on top of the greens.

Sprinkle remaining grated Parmesan over each flatbread and finish with a light drizzle of any remaining vinaigrette if desired. If you like, finish with a tiny pinch of coarse sea salt and a crack of fresh black pepper.

Cut each flatbread into 4 pieces and serve immediately while warm, with extra vinaigrette on the side.