Top tip: stretch for flatbread so it’s paper thin. Once you’ve got the hang of this, it will become a go-to easy meal for sure.
To mix things up slightly, you might want to add some grapes, basil or truffle oil.
1½ tablespoons finely chopped oil-cured black olives
¼ cup plus 2 tablespoons olive oil, plus more for drizzling
1 pound prepared pizza dough
½ garlic clove
1 head of Castelfranco radicchio, torn into 2-inch pieces (about 10 cups)
Kosher salt, freshly ground pepper
8 ounces burrata or fresh mozzarella, sliced
1 tart, crisp apple (such as Pink Lady or Gala), thinly sliced crosswise
¼ cup fresh mint leaves
1 tablespoon white wine vinegar
Flaky sea salt
Preheat oven to 450°. Mix olives and ¼ cup olive oil in a small bowl; set aside.
Divide pizza dough into 4 portions. Drizzle some olive oil onto 2 rimmed baking sheets. Stretch or roll each piece of dough into a very thin round (irregular shapes are encouraged) and place on baking sheets. Drizzle with remaining 2 Tbsp. olive oil and bake until golden brown, 8–10 minutes. While crusts are still warm, rub with cut side of garlic.
Toss radicchio with 2 Tbsp. black olive mixture in a medium bowl; season with kosher salt and pepper.
Top flatbread with burrata, drizzle with remaining black olive mixture, and mound half of dressed radicchio over cheese. Bake until cheese is just warmed through and greens are slightly wilted, about 4 minutes.
Meanwhile, toss remaining dressed radicchio with apple, mint, and vinegar; divide salad among warm flatbreads. Sprinkle with sea salt.
Recipe: Alison Roman | Photograph: Christopher Testani