Flatbread with Castelfranco, Burrata, Apples, and Olives
Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Preheat oven to 450°. Mix olives and ¼ cup olive oil in a small bowl; set aside.
Step 2
Divide pizza dough into 4 portions. Drizzle some olive oil onto 2 rimmed baking sheets. Stretch or roll each piece of dough into a very thin round (irregular shapes are encouraged) and place on baking sheets. Drizzle with remaining 2 Tbsp. olive oil and bake until golden brown, 8–10 minutes. While crusts are still warm, rub with cut side of garlic.
Step 3
Toss radicchio with 2 Tbsp. black olive mixture in a medium bowl; season with kosher salt and pepper.
Step 4
Top flatbread with burrata, drizzle with remaining black olive mixture, and mound half of dressed radicchio over cheese. Bake until cheese is just warmed through and greens are slightly wilted, about 4 minutes.
Step 5
Meanwhile, toss remaining dressed radicchio with apple, mint, and vinegar; divide salad among warm flatbreads. Sprinkle with sea salt.
