Think of a flatbread as a blank canvas: You can use any type of paint you want (tomato sauce, pesto) and throw on all kinds of three-dimensional objects (cheese, greens, cooked sausage, and even nuts). The combo I use in this recipe has a nice balance of salty, creamy, crunchy, and spicy, but truly, you can top it with anything you like. If you don’t have a grill, or want to make this inside during the winter months, use a grill pan heated over medium-high heat.
Ingredients
- ½ recipe pizza dough
- 2 tablespoons toasted chia seeds
- 0.33 cup olive oil
- 2 dried chiles de arbol
- 2 garlic cloves, smashed
- 2 sprigs fresh rosemary
- Kosher salt
- All-purpose flour, for the work surface
- ½ cup Arugula, Walnut, and Chia Pesto
- 4 ounces ricotta salata, shaved with a vegetable peeler
- 0.33 cup oil-cured olives, halved
- ¼ cup toasted pine nuts
- 2 radishes, thinly sliced
How to Make It
- Make the pizza dough, substituting the white whole wheat flour with whole wheat flour and adding the chia seeds with the flour mixture.
- Combine the oil, chiles, garlic, and rosemary in a small saucepan. Cook over medium heat until the garlic and rosemary are sizzling, 1 to 3 minutes. Season with salt.
- Heat grill to medium-high heat.
- Divide the dough into four pieces. On a floured work surface, press or roll the dough into 8-inch circles.
- Place as many pieces of dough as will fit directly over the heat. Brush with some of the garlic chile oil. Grill until puffed and golden-brown and crispy of the bottom, 1 to 3 minutes. Flip and brush the cooked side with some of the garlic chile oil. Grill until the dough is cooked through, 1 to 3 minutes. Repeat with the remaining dough and oil.
- Top the flatbreads with the pesto, ricotta salata, olives, pine nuts, and radishes. Season with salt. Drizzle with any remaining oil.