Name: Flatbread with Castelfranco, Burrata, Apples, and Olives
Yield: 4 Servings
Ingredients: 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

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Christopher Testani

Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.

Recipe notes