Ingredients:

  • 4 pieces (approx. 12 oz / 340g) pre-made naan or Italian-style flatbread
  • 1/2 cup (120g) whole milk ricotta cheese
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (5g) minced garlic
  • 4 oz (115g) spicy Italian salami, thinly sliced
  • 4 oz (115g) pepperoni, thinly sliced
  • 1 cup (115g) shredded mozzarella cheese
  • 1/4 cup (25g) shaved Parmesan cheese
  • 2 tbsp (30g) pickled jalapeños, sliced
  • 1/4 red onion, thinly sliced
  • 1 tbsp (15ml) spicy honey or balsamic glaze
  • 1/4 cup (10g) fresh basil leaves, torn
  • Pinch of red pepper flakes

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Brush the tops of the flatbreads with olive oil and minced garlic, then bake for 3 minutes until fragrant and slightly firm.
  3. Whip the ricotta cheese in a small bowl until smooth and spread a generous layer over each pre-toasted flatbread, leaving a 1/2 inch border.
  4. Sprinkle shredded mozzarella evenly over the ricotta layer.
  5. Layer the spicy salami and pepperoni, then arrange the thinly sliced red onion and pickled jalapeños on top.
  6. Finish with a dusting of shaved Parmesan cheese.
  7. Bake for 7–10 minutes, or until the cheese is bubbling and the edges of the meats have curled and turned deep reddish-brown.
  8. Remove from oven and drizzle spicy honey or balsamic glaze in a zigzag pattern across the top.
  9. Scatter torn fresh basil and red pepper flakes over the melt.
  10. Let the flatbreads rest for 2 minutes before slicing into wedges.