30 min

Flatbread Provençal

Name: Flatbread Provençal
Yield: 4
Ingredients: All Purpose Flour; 3.00 Tbsp Vallée des Baux-de-Provence Olive Oil PDO; One-Pound Ball Pizza Dough; Freshly Ground Black Pepper; Kosher Salt; 2.00 cloves Garlic; 2.00 cups Basil Leaves; 2.50 ounces Garlic-Herb Cheese (Boursin); 0.50 cup Nyons Black Olives PDO

Invite the flavors of Provence into your kitchen with this simple flatbread topped with herbed cheese, olives, tomatoes, and a vibrant homemade pistou.

Ingredients For

All Purpose Flour
Vallée des Baux-de-Provence Olive Oil PDO

3 Tbsp See the article
One-Pound Ball Pizza Dough
Freshly Ground Black Pepper
Kosher Salt
Garlic 2 cloves
Basil Leaves 2 cups
Garlic-Herb Cheese (Boursin) 2.50 ounces
Nyons Black Olives PDO

0.50 cup See the article

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Preparation

Arrange the oven rack to the top position and preheat the oven to 450 degrees F. Brush a baking sheet with oil.

Lightly flour the counter. Roll the pizza dough out until it is a rustic oval about 17 inches long and 8 inches wide. Transfer the dough to the prepared baking sheet.

Lightly brush with oil and lightly sprinkle with salt and pepper. Use a fork to prick the dough all over. Bake until the crust is golden, 8 to 10 minutes.

Mash the garlic with 1/8 teaspoon salt in a mortar and pestle until it is a paste. Tear the basil leaves into the garlic and mash, in batches, into a paste. Pour in the oil and stir until mixed.

Drizzle with the pistou, chop the cherry tomatoes in half.

Dollop the cheese on the flatbread and then spread with a small offset spatula or knife. Scatter the pitted and roughly chopped olives and tomatoes on top.