How to Flatbread With Castelfranco, Burrata, Apples, And Olives
Salad, encounter pizza. Pizza, salad. The key here is to obtain the crust as slim as feasible when stretching it out.
- 1½ tablespoons finely chopped oil-cured black olives
- ¼ cup plus 2 tablespoons olive oil, plus more for drizzling
- 1 pound equipped pizza dough
- ½ garlic clove
- 1 head of Castelfranco radicchio, torn into 2-inch pieces (about 10 cups)
- Kosher salt, ground pepper freshly
- 8 ounces burrata or fresh mozzarella, sliced
- 1 tart, sharp apple (such as for example Pink Woman or Gala), sliced crosswise thinly
- ¼ cup fresh mint leaves
- 1 tablespoon white wines vinegar
- Flaky sea salt
Preheat oven to 450°. Mix olives and ¼ glass olive oil in a smaller bowl; set aside.
Divide pizza dough into 4 portions. Drizzle some essential olive oil onto 2 rimmed baking sheets. Stretch out or roll each little bit of dough right into a very skinny round (irregular forms are encouraged) and put on baking bed sheets. Drizzle with remaining 2 Tbsp. olive bake and oil until golden dark brown, 8-10 minutes. While crusts are warm still, rub with cut area of garlic.
Toss radicchio with 2 Tbsp. black olive mix in a channel bowl; winter with kosher pepper and salt.
Very best flatbread with burrata, drizzle with leftover black colored olive mixture, and mound one half of dressed radicchio in excess of cheese. Bake until cheese is warmed through and greens are slightly wilted just, about 4 minutes.
On the other hand, toss remaining dressed radicchio with apple, mint, and vinegar; divide salad among nice flatbreads. Sprinkle with ocean salt.