Salty Genoa salami, creamy smoked provolone, artichoke hearts, red onion, and a healthy dose of red pepper make this easy flat bread full of flavor.
Total Cost: $3.82 recipe / $0.96 serving
Servings: 4(two slices each)
Author: Beth - Budget Bytes
2cupsall-purpose flour $0.28
1/4tspinstant or bread machine yeast $0.02
about 3/4 cup water $0.00
1Tbspolive oil $0.16
1tspItalian seasoning blend$0.10
1/2 12oz. jarquartered artichoke hearts $1.29
1/4red onion $0.20
3slicessalami (I used Genoa)$1.00
3slicessmoked provolone $0.65
1/2tspcrushed red pepper $0.05
The night before, combine the flour, salt, and yeast in a large bowl. Add just enough water to form a shaggy, slightly sticky ball of dough, with no dry flour left on the bottom of the bowl. Loosely cover the dough and let it sit at room temperature for 12-18 hours.
When you're ready to make the pizza, preheat the oven to 450 degrees. Cover a baking sheet with aluminum foil and lightly mist it with non-stick spray. Sprinkle the cornmeal over the prepared baking sheet.
Sprinkle a little flour over the fermented dough and on a clean work surface. Scrape the soft dough out of the bowl and gently knead it just a few times. Flatten the dough, then transfer it to the prepared baking sheet. Drizzle one tablespoon of olive oil onto the surface of the dough, then use your hands to spread and stretch it to cover the surface of the baking sheet. It doesn't need to be perfect.
After the dough is stretched, sprinkle the Italian seasoning over the surface. Thinly slice the red onion, salami, and provolone. Roughly chop the artichokes, if desired, or just break them up with your hands. Spread the onion, salami, provolone, and artichokes over the surface of the dough. Lastly, top with a generous sprinkle of crushed red pepper.
Bake the flat bread in the fully preheated oven for 15-18 minutes, or until golden brown on the edges and the cheese is bubbled and browned. Cut into eight equal pieces and serve.
If you don't have Italian seasoning blend, you can substitute with a light sprinkle of each: basil, oregano, and garlic powder.