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Home » Sandwiches/Pizzas » Olive Tapenade Flatbread

Olive Tapenade Flatbread

Last Updated on July 29, 2017. Originally Posted on July 31, 2017 By Laura Franco / 5 Comments

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Olive Tapenade Flatbread is a great use of leftover or extra olives. I use two types of olives and a store bought flatbread…it’s really in minutes.

Olive Tapenade Flatbread

I am all about the outside grill when it comes to flatbreads. A hot grill and a store bought flatbread topped with your favorite ingredients and you have a crispy toasty flavor packed flatbread that holds up to any restaurant.

Olive Tapenade Flatbread

I made this one with two type of olives, a store bought flatbread, fresh mozzarella cheese and arugula. The true is I am not the biggest arugula fan – meaning I don’t like a salad full of it. But when I toss it in a bit of balsamic vinegar and sprinkle it over a flatbread it becomes a whole new flavor combination. The arugula adds a peppery fresh tangy flavor to this savory salty flatbread. You are going to want to try this one for sure.

Olive Tapenade Flatbread

For this recipe I use the Stonefire brand Naan bread because it toasts to a perfect crunch on the grill. You can buy it in most grocery stores and it’s usually by the produce or deli.

You’re probably going to want a cocktail with this and the Bahamian Goombay Smash goes perfectly.

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Olive Tapenade Flatbread

Olive Tapenade Flatbread


★★★★★

5 from 2 reviews

  • Author: krazykitchenmom
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Description

Olive Tapenade Flatbread is a great use of leftover or extra olives. I use two types of olives and a store bought flatbread…it’s really in minutes.


Ingredients

Scale
  • 20 Kalamata olives
  • 20 Green manzanilla olives
  • 6–8 teaspoons of the olive juices (I combine them)
  • 2 Naan breads (I use Stonefire brand)
  • 5–6 oz. fresh mozzarella cheese – cut into small pieces
  • 1 TBS extra virgin olive oil
  • 1/2 cup arugula
  • 1 drizzle balsamic vinegar
  • 1 drizzle extra virgin olive oil

Instructions

  1. Preheat BBQ grill to medium high.
  2. Bruch both sides of the naan with the olive oil.
  3. Grill naan for 3 minutes on each side
  4. Place olives and olive juice in a food processor and pulse until it is a small texture but no smooth (you’ll want to still see pieces of olives).
  5. Place spoons full of olives over one side of the naan.
  6. Add pieces of the mozzarella cheese.
  7. Place the naan back on the grill and cook until the bottoms get brown and crispy and the cheese melts.
  8. Toss the arugula with the balsamic and add arugula to cooked flatbread.
  9. Drizzle the flatbreads with olive oil.

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5 Comments
Last Updated: July 29, 2017

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Reader Interactions

Comments

  1. James Strange says

    August 1, 2017 at 1:11 pm

    I was looking for a new pizza topping and now I have found it.

    ★★★★★

    Reply
    • krazykitchenmom says

      August 1, 2017 at 2:53 pm

      I’m happy to hear that James! Stay tuned – I have more flatbread toppings coming.

      Reply
  2. Sue Ringsdorf says

    August 1, 2017 at 3:15 pm

    I’m a huge flatbread/pizza fan, and I can’t wait to try this recipe!! Great job Laura! 🙂

    ★★★★★

    Reply
    • krazykitchenmom says

      August 1, 2017 at 9:44 pm

      It’s my favorite go-to also Sue!

      Reply

Trackbacks

  1. Cheeseburger Flatbread Pizza | Krazy Kitchen Mom says:
    June 18, 2019 at 7:00 am

    […] Olive Tapenade Flatbread […]

    Reply

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