When jar-cuterie meets salad pizza, you get the easiest, most flavor-packed dinner that tastes like an Italian antipasto platter decided to crash pizza night and never left!
Recipe
Marinated Jar-Cuterie Flatbread Pizza
When jar-cuterie meets salad pizza, you get the easiest, most flavor-packed dinner that tastes like an Italian antipasto platter decided to crash pizza night and never left!
Ingredients
FOR THE JAR-CUTERIE
- ⅓ cup Cherry Tomatoes quartered
- ⅓ cup Roasted Red Peppers roughly chopped
- ⅓ cup Castelvetrano Olives pitted and roughly chopped
- ⅓ cup Artichoke Hearts roughly chopped
- ⅓ cup PInk Pickled Onions
- ⅓ cup Banana Peppers
- ⅓ cup Pepperoni roughly chopped
- 1 8 oz package Mozzarella Pearls
- ¼ cup Ken’s Tuscan Italian Dressing
FOR THE FLATBREAD
- 1 cup Ricotta Cheese
- 1 cup Low-Moisture Mozzarella Cheese
- ¼ cup Ken’s Tuscan Italian Dressing
- 2 Store-Bought Flatbreads 14 oz package
- 2 cups Arugula packed
Instructions
- Preheat oven: Set oven to 425°F.
- Make the jar-cuterie: In a medium bowl, combine cherry tomatoes, roasted red peppers, Castelvetrano olives, artichoke hearts, pickled red onions, banana peppers, pepperoni, mozzarella pearls, and ¼ cup Ken’s Tuscan Italian Dressing. Stir well and let marinate while you prepare the flatbreads.
- Mix the cheese base: In another bowl, combine ricotta cheese, mozzarella cheese, and the remaining ¼ cup Ken’s dressing. Season with salt to taste.
- Assemble the flatbreads: Place the flatbreads on a parchment-lined baking sheet. Evenly spread the ricotta mixture over each flatbread.
- Bake: Transfer to the oven and bake for 10 minutes, or until the crust is crispy and the cheese is melted and bubbling.
- Top and serve: Remove from the oven. Evenly distribute the arugula over the flatbreads, then spoon the marinated jar-cuterie on top. Serve immediately with extra Ken’s dressing for drizzling or dipping.
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