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The fancy word for these is flatbread, laughs Chef Emeril Lagasse, who serves them at his New Orleans restaurant Meril and says they are actually very similar to pizzas. Here, he shares a muffuletta-style flatbread (shown in photo), created in honor of the famous New Orleans stuffed sandwich and topped with pizza sauce, mortadella, salami, olive salad, mozzarella and sesame seeds.
The veggie flatbread is topped with pizza sauce, peppers, roasted eggplant, sautéed mushrooms, red onion, basil and mozzarella. They are baked until the dough is golden, the toppings are crispy and the cheese is melted, then cut into small pieces before serving. "I'm drooling!" Rach says.
Note: You can use store-bought or homemade olive salad.
Ingredients
For the Muffuletta Flatbread:
- Cornmeal
- One 5-ounce portion of flatbread or pizza dough, rolled or stretched to a thickness of 1/8 inch
- ¼ cup pizza sauce
- 2 ounces thinly sliced mortadella
- 2 ounces sliced salami, cut into thin strips
- 1/3 cup drained and finely chopped Italian olive salad (see Note)
- 6 ounces grated mozzarella
- 1 teaspoon sesame seeds, for garnish
For the Veggie Flatbread:
- Cornmeal
- One 5-ounce portion of flatbread or pizza dough, rolled or stretched to a thickness of 1/8 inch
- ¾ cup pizza sauce
- 5 cloves roasted garlic
- 2 lunchbox peppers, sliced
- ¼ cup roasted eggplants slices
- ¼ cup sliced sautéed mushrooms
- ¼ cup sliced red onion
- 2 basil leaves, torn
- 6 ounces grated mozzarella
Yield
Serves: Each recipe makes one 12- to 14-inch by 6-inch flatbread serving 2 to 4 as an appetizer
Preparation
For the muffuletta flatbread, preheat a pizza oven to 600°F or a home oven fitted with a pizza stone to as high as the oven will go.
On a pizza peel sprinkled with cornmeal, top the pizza dough with the sauce, mortadella, salami, olive salad and mozzarella. Slide the pizza into the oven and cook until dough is golden around the edges, the cheese is melted and the toppings are crispy around the edges. (The time will depend on your oven.)
Remove the pizza from the oven and sprinkle with the sesame seeds just before serving. Cut into small pieces using a pizza wheel and serve hot.
For the veggie flatbread, preheat a pizza oven to 600°F or a home oven fitted with a pizza stone to as high as the oven will go.
On a pizza peel sprinkled with cornmeal, top the pizza dough with the sauce, roasted garlic, peppers, eggplant, mushrooms, red onion, basil and mozzarella. Slide the pizza into the oven and cook until dough is golden around the edges, the cheese is melted and the toppings are crispy around the edges. (The time will depend on your oven.)
Remove the pizza from the oven. Cut into small pieces using a pizza wheel and serve hot.