Mediterranean grilled flatbread
Bread
Grill
My husband and I love grilled pizza or flatbread. When the weather is good we make it almost every week. Flavor combinations are practically infinite, so we never get sick of it. I used quick preserved lemons (Mark Bittman style) and mild Castelvetrano olives with red onion, chevré, and Pecorino Romano. By all means use traditionally preserved lemons if you've got them. These toppings were inspired by the contest theme, and will definitely make it into the rotation.
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