Rustic Flatbread Pizza, with a homemade garlic herb crust, is topped with pesto, roasted red peppers, sundried tomatoes, pinenuts, and salami. Alessi’s authentic Italian food makes it easy to cook a fresh and delicious meal for your friends and family. Pair this delicious homemade flatbread pizza with a chilled bottle of KRIS Wine Italian Pinot Grigio. It is a fresh, fun,and easy to drink wine that is perfect with any occasion.
We love a good pizza, and this Rustic Flatbread Pizza has everything you could possibly want. The homemade garlic herb crust is super simple to make and bakes up to crisp and flavorful perfection. My husband raved about how delicious the crust was. Everything that went on top of these flatbread pizzas was the perfect balance of flavor, texture, sweet and savory. Aside from the fresh mozzarella and salami, all of the toppings were made by Alessi Foods. They believe in the power of all-natural ingredients and rich flavors. Just fresh, clean ingredients straight from Italy. Alessi Foods easy to use, versatile products stay true to tradition and maintain a pure, authentic flavor. The pesto, roasted red peppers, sun dried tomatoes, pine nuts, and balsamic reduction all came together to create a harmonious blend of flavorful perfection. And what would a hot and crispy rustic flatbread pizza be without an outstanding glass of wine? KRIS Wine pairs incredibly well with this flatbread pizza. All of the different flavors come into balance with the dry crispness of the Pinot Grigio. Pair a glass of this refreshing wine with your meal, or sip on a glass while you’re cooking, or both!
Is flatbread the same as pizza?
Yes and no. This question can be answered in so many different ways, so I’ll give you my take on it. Flatbread is usually very thin and crispy. You can have a thin crust pizza, however I find the crust on pizza never to be as crisp as what you would find on a flatbread pizza. This is due the fact that I precook my flatbread crusts on a very hot oiled pan prior to baking them with the toppings. Additionally, the toppings on a flatbread pizza are generally more sparse than what you would find on a traditional pizza. I called this flatbread pizza rustic because there really is no proper shape or style to making an Italian flatbread pizza like this. It’s all about the flavor. Because each pizza turns out slightly differently, they just look rustic to me.
How to you make pizza with flatbread:
With traditional pizza, you roll or toss your dough into a large thin circle, top with sauce and toppings, and bake everything together. With flatbread pizza, you cook the dough for a few minutes on each side first before adding any sauce and toppings. It is common for flatbread pizzas to be smaller in size so that you can easily cook the dough. Sometimes it’s just more enjoyable to have your own individual pizza, which is another reason why I love making and eating homemade rustic flatbread pizzas. Other than rolling the dough quite thin and precooking the dough, a flatbread pizza isn’t that much different than a traditional pizza.
How long do you bake a flatbread pizza?
With this recipe, I cooked each flatbread dough for a few minutes on each side. Then, once the pesto, cheese, and toppings were added, I baked the entire flatbread pizza for another 10 minutes or so until the cheese was melted. How long you cook your flatbread pizza depends mostly on your cheese. You will want to cook it long enough to melt the cheese, so the thicker and colder your cheese is, the longer it will take to cook.
What temperature do you bake flatbread pizza?
Flatbread pizza, or traditional pizza for that matter, are best when cooked in a very hot oven. I cooked the dough on a very hot pan. I actually heated it as hot as I could without having the olive oil smoke, so for my stove that was about a medium high heat. Then, when I baked the flatbread pizza I used an oven temperature of 400 degrees F. You can go higher than that and your pizza will just cook faster, but I would not recommend using an oven temperature lower than 400 degrees F.