CRISPY FLATBREAD WITH STRACCHINO AND PORK COPPA, ready in a few minutes, perfect idea for dinner or as an appetizer, no rising, crispy outside, creamy and soft inside.
I wanted to make something different from the usual bread or pizza, something tasty to bring to the table without having to wait hours for rising. So I tried this quick crispy flatbread with stracchino and pork coppa, and I assure you it was a hit! A crunchy base, a soft and melted heart, and that rustic flavor of coppa that wins everyone over.
If you’re looking for a smart idea for dinner or a last-minute appetizer, the no-rise crispy flatbread is perfect. It is prepared in a few minutes, does not require a mixer, and the result is a crispy flatbread on the outside and soft inside, with the irresistible contrast of coppa and stracchino melting during cooking.
This dish is also perfect to serve at an aperitif: cut into squares, it becomes a tasty snack, ideal to accompany a glass of beer or red wine.
The crispy flatbread with stracchino and pork coppa is one of those recipes that save dinner and make everyone happy. Fast, tasty, and versatile: you can serve it as a main course, appetizer, or finger food. If you’re looking for a practical alternative to pizza or homemade bread, this is the right choice!
Follow me in the kitchen today there’s the crispy flatbread with stracchino and pork coppa.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 pieces
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups flour (the one you usually use)
- 1/3 cup water
- 2 tbsps extra virgin olive oil
- 1/2 tsp salt
- 3.5 oz pork coppa
- 5 1/4 oz provola
- 2.8 oz stracchino
Steps
Prepare the base dough: Pour the flour into a bowl, add the salt, water, and oil, mix, and knead well.
Move to the work surface and work the dough to make it a bit smoother, then divide it into two parts and roll out thin with a rolling pin.
Place one half in an oiled pan, spread the stracchino, add the coppa slices and the provola, close with the other half and seal the edges.
Cook for about 15 minutes, with the lid if you prefer, turning it, alternatively, the oven at 350°F for about twenty minutes or the air fryer at 350°F for about ten minutes, turning it.
Bon appétit
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CRISPY FLATBREAD WITH STRACCHINO AND PORK COPPA
Ideas and variations of the crispy flatbread
The nice thing about the quick homemade crispy flatbread is that you can customize it as you like:
instead of coppa, you can use prosciutto or speck;
you can add grilled vegetables like zucchini or peppers;
if you prefer a vegetarian version, replace the coppa with cherry tomatoes and olives;
for a richer crispy flatbread, add mozzarella or scamorza along with the stracchino.
Useful tips
Bake it in a very hot oven to get the really crispy “crispy flatbread” effect.
Roll it out thinly for pan cooking.
Serve it hot, just out of the oven: the melted stracchino gives its best.
You can prepare the dough in advance and keep it in the fridge, so you’ll have the crispy flatbread ready to cook when needed.
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FAQ CRISPY FLATBREAD WITH STRACCHINO AND PORK COPPA
Can I make the crispy flatbread without stracchino?
Yes, you can replace it with crescenza, robiola, or a spreadable soft cheese.
Can the crispy flatbread with stracchino and pork coppa be cooked in an air fryer?
Of course! Cooking needs to be done on both sides, so it should be turned halfway through cooking.
Can it be frozen?
Better not, cheese tends to release water after thawing. If you want to prepare in advance, freeze only the base and fill it at the moment.
What is the difference between pizza and crispy flatbread?
Pizza requires longer rising times, the quick crispy flatbread without yeast is faster, more crunchy, and more rustic.
