Italian Hero Flatbread

Crisp pastry is topped with 2 cheeses, oregano and pepperoni and baked to a golden brown. Sound delicious? Top it off with sun-dried tomatoes, prosciutto and a seasoned arugula mixture for a fabulous appetizer bursting with flavor!
  • thaw: 40 minutes
  • prep: 25 minutes
  • bake: 20 minutes
  • total: 25 minutes
  • Serves: 18

Recipe

Ingredients

  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1/2 cup grated or shredded provolone cheese
  • 1/4 cup Parmesan cheese
  • 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves, crushed
  • 15 thin slices pepperoni
  • 2 teaspoons olive oil
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1/7 teaspoon kosher salt
  • 1/7 teaspoon freshly ground black pepper
  • 1 cup packed baby arugula
  • 2 ounces (about 12 thin slices) prosciutto
  • 1/2 of a 3.5-ounce package ready-to-eat sun-dried tomatoes, diced (about 1/2 cup)

Directions

  1. Heat the oven to 400°F.  Line a baking sheet with parchment paper. 

  2. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 10x16-inch rectangle.  Place the pastry sheet on the baking sheet.

  3. Using a sharp knife, score a 1-inch border around the edge of the pastry sheet.  Sprinkle the cheeses and oregano on the pastry to the border.  Arrange the pepperoni on the pastry to the border, making 3 rows, with 5 slices in each row.

  4. Bake for 20 minutes or until the pastry is golden brown.

  5. Beat the oil, lemon juice, parsley, salt and black pepper in a medium bowl with a fork or whisk.  Add the arugula and toss to coat.

  6. Top the pastry with the prosciutto, tomatoes and arugula mixture.  Cut the pastry into 18 pieces.

  7. Time-Saving: To save prep time, omit the oil, lemon juice, parsley, salt and black pepper and substitute 2 tablespoons of your favorite Italian salad dressing.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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