Tag Archives | olives

Pizza with Capicola and Olives

Most of my good friends who have children describe their eating habits as adventurous, up to a point. In other words, as babies, they’ll eat almost anything: olives, capers, lemon wedges, even those tiny dried fish from Japanese grocery stores. My sister’s kids loved those! They’d eat them like popcorn; they loved the seaweed snacks, too. I’ve heard that babies love sour food like plain lemon wedges (typing these words makes my salivary glands overreact!) and can eat whole lemons with glee. But they also love to eat a whole range of unusual foods that, predictably, ends when they become a toddler.

This leaves parents shaking their heads, confused, wondering what happened, what did they do wrong? All of a sudden their little one will only eat pasta and butter. Or dinosaur-shaped chicken nuggets. Or cheese pizza, without so much as a speck of oregano. Maybe a piece of broccoli sneaks under their toddler radar, but that’s it. Some kids seemingly never outgrow this phase, and others do. Only a few “lucky” parents end up having kids who still eat adventurously all through childhood. I know one little girl who can eat an entire jar of olives, if her parents let her, as well as a little guy who knows his way rather well around a menu at his parents’ favorite Thai restaurant. It’s a roll of the dice!

Science tells us it has something to do with developing taste buds, a mechanism built within us to protect ourselves and keep us from eating things that aren’t meant to be eaten. As we age, those taste buds develop fully and we start enjoying a wider range of flavors again. Hopefully. Except for some reason, not many adults can eat a lemon as if it were an orange. (Whoa, there goes my mouth again!)

When that time comes, then this flatbread pizza is bound to please any adult or adventurous kid. Salty olive tapenade, cured capicola, fresh mozzarella, and crispy flatbread: all big flavors that pack a serious tastebud punch. Capicola is glorious and even in small amounts makes a delicious, salty impact.

Make one to share with your favorite adventurous child, or keep it all to yourself and wash it down with an icy pilsner. SO much better than ground up chicken in the shape of a dinosaur.

-Amy at Flatout

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Sausage & Pesto Pizza

Mamma mia! This shareable flatbread pizza is over the top with big, bold Italian flavor. Love pesto? So do we! In fact, we doubled up on the pine nuts, (in the pesto and left whole sprinkled on top for the pine nut lovers!) which gives this flatbread a little crunch in addition to all the other mouth-watering ingredients: juicy turkey sausage, sweet red bell pepper, tangy feta, and rich Kalamata olives. Stop dreaming about pizza and try this recipe right now! At only 8 WW® SmartPoints® per serving, you don’t have to dream, all you have to do is grab some Flatout, find a friend, and turn on the oven.

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South of France Flatbread

I must be dreaming of all things French lately, because what I’ve been making to eat is très français! This lovely baked flatbread is a version of pissaladière, a Provençal tart made with olives, onions, and anchovies. Caramelized onions are super easy to make without butter or added fat; all you need to do is get a good non-stick pan, spray a little cooking oil on it to start, and then add a whole slew of thinly sliced onions and start stirring. Once the onions start to look dry, add a bit of water to deglaze the pan, stir the onions around some more, and repeat the process of adding the water, stirring, and deglazing until everything is caramelized and delicious looking.

Anchovies are power houses of fishy flavor, but rarely do I use up a whole tin of them at a time. Usually I forget that I have them and they disappear into the recesses of my refrigerator, only to be dumped out weeks later. This is a nice way to use a leftover tin after making a Caesar salad or puttanesca sauce. Of course, no one will stop you if you decide to use a whole tin and make two or three of these flatbreads for a little happy hour at your house, either…just a suggestion.

The onions make a moist and rich-tasting base for this flatbread, so there’s no cheese (read: extra calories) needed. All you need to do is find a friend or two who loves anchovies as much as you do, and invite them over. And ask them for a bottle of rosé, if they ask you what they might bring. We all need a little more rosé in our lives, after all!

-Amy at Flatout

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Antipasto Wrap

If you need a little extra zip in the flavor department, look no further than this flatbread recipe! A veritable rainbow of color and taste in each bite, the antipasto wrap uses bold turkey salami and a savory, Italian style chopped salad that’s guaranteed to please.

Last weekend, my better half and I were visiting a friend who had moved to a part of the city we weren’t terribly familiar with. We decided to take a walk and do a little exploring together, and soon enough we found a side street where there was a very small Italian festival happening.

That’s one of the great things about my city; in the summertime, there are way too many fun festivals to attend! You simply cannot keep up! In addition to all the big obvious ones happening, each little neighborhood and street has their own little party, too. There just happened to be a tiny, two block row of Italian restaurants in my friend’s neighborhood celebrating…Italian food, of course. Rows of tables covered with red and white checked tablecloths, a dozen or so fake marble statues of David, and the best Italian street food you could imagine. Fried artichokes, eggplant, arancini, all kinds of delicious stuff being served in paper cups at every booth. Oh, and there isn’t even enough space here to describe all the flavors of gelato they had!

It had been so long since I’d had proper Italian food, eating at this street fest got me in the mood later in the week. I decided to make a healthier wrap using some of my favorite Italian ingredients. After all, I have to wait a whole year for this little festival to happen, so I’d need to find something to tide myself over until then.

Luckily, I think this wrap will fit the bill nicely. I hope you’ll try it! Ahhh, antipasto!

-Amy at Flatout

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