Roasted Garlic + Pancetta Flatbread  

Is there such a thing as too much garlic?  

Garlic. Lots and lots of garlic. So much garlic you’ll be sweating it for days. But it’s oh so worth it. This flatbread recipe features roasted garlic puree spread out over a crispy crust and served with a savory assortment of toppings.  

For the puree, it starts by roasting about 10-12 large heads of garlic in the oven for an hour. Roasting them into a fragrant, caramelized delight, then adding in some olive oil and seasonings and blending it smooth to act as the sauce for this flatbread recipe. Then it’s just a matter of topping it off with your pancetta, crispy Brussel sprout leaves, and a blend of mozzarella and parmesan for an indulgent, savory dinner.  

Time You Need  

  • ~1.5 hours prep 
  • ~25 baking  
  • Yields:  1 flatbread pizza

What You Need 

  • 10-12 heads of garlic 
  • 8 oz pancetta, chopped 
  • 1 white or yellow onion, diced 
  • ~8 large Brussel sprouts, washed 
  • ~3 tbsp of olive oil + 3 tsp for drizzling  
  • Garlic salt, to taste  
  • 1 tsp black pepper  
  • 1 tbsp garlic powder  
  • 16 ounces of store-bought or homemade flatbread dough   
  • 1 cup of shredded mozzarella  
  • ½ cup of grated parmigiano-reggiano 
  • 2 tsp fresh oregano  
  • 2 tbsp fresh chopped basil 
  • ½ tsp red pepper flakes  

What You Do  

  • Start by preheating the oven to 400 degrees. Then peel the garlic to remove any outer layers.  
  • Slice off the tops of the garlic to expose the cloves.  
  • Then add the head of garlic to a large piece of foil, and place on a baking sheet.  
  • Drizzle 3 teaspoons over the heads of garlic, then wrap the foil around to enclose the head.  
  • Place in the oven and bake  for about 60 minutes, or until the garlic becomes a nice caramelized brown.  
  • While garlic roasts, take a large skillet and heat a small tsp of olive oil over medium heat. Then toss in pancetta and cook for 5-6 minutes until browned. Remove the pancetta from the pan and set to the side. 
  • Then, toss onions into the skillet and cook for another 10 minutes, or until onions are fragrant and soft. Once done, remove from heat and set to the side.  
  • For the Brussel Sprouts, start by slicing the off the tough bottom portions and discarding. The peel the individuals leaves, discarding the tough middle. Drizzle with a light splash of olive oil and toss with salt and pepper. Set to the side for now.  
  • Once the time is up for garlic, remove from oven once done and let cool for another 10 minutes. Keep your oven on for the flatbread though.  
  • Once the garlic is cool to the touch, use a butter knife to gently pop the cloves out and into a food processor. Repeat for each head.  
  • Then add in 3 tbsp of olive oil, garlic salt, black pepper, garlic powder, oregano, basil, and red pepper flakes.  
  • Process the cloves to get a smooth puree going.  
  • Next, roll out your dough for the flatbread. Generously coat the flat bread in the garlic spread.  
  • Then top with mozzarella, pancetta, onions, Brussel sprout leaves and parmigiano-reggiano.  
  • Place in oven and bake for 20-25 minutes or until cheese is golden brown.  
  • Remove from oven and let cool before serving.  
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