Boar’s Head Muffaletta Flatbread

Boar’s Head Salame, Pepperoni, Prosciutto, and Picante Provolone Cheese come together for a new take on the classic flavors of muffaletta.

Muffaletta Flatbread

Recipe: Boar’s Head Muffaletta Flatbread

Muffaletta Flatbread


1 Flatbread crust 8-inch
2 tbsp Olive oil
3 slices Picante Provolone Cheese cut into thin strips
3 tbsp Italian hot pickled peppers or Giardiniera spread
3 tbsp Black olives
2 slices Bianco D’Oro Italian Dry Salame julienned
2 slices Sandwich Style Pepperoni julienned
2 slices Prosciutto Cotto – Italian Roasted Ham with Seasoning julienned
1 tbsp Balsamic vinegar


15 minutes




  1. Pre-heat the oven to 350°F.
  2. Brush the flatbread with 1 tablespoon olive oil and bake in pre-heated oven for 3 minutes to crisp the bread.
  3. Remove the flatbread from the oven and layer the Provolone Cheese over top.
  4. Remove the stems from the pickled peppers, then combine with 2 tablespoons olives and remaining 1 tablespoon olive oil and blend in a food processor.
  5. Spread the pepper and olive paste over the Provolone Cheese.
  6. Layer the Bianco D’Oro Salame, Pepperoni, Proscuitto Cotto and remaining black olives on top of the flatbread, similar to a pizza.
  7. Place the flatbread in the oven for 3-5 minutes, or until cheese has melted.
  8. Remove from oven, drizzle with balsamic vinegar and serve.