Pepperoni Flatbread with Tomato, Black Olive & Aged Cheese
Why this Works with Left Bank Bordeaux: Cabernet Sauvignon thrives on salt, fat, and umami. Tomato acidity, cured meat, olives, and aged cheese soften tannins while echoing the wine’s graphite, cedar, and dark fruit notes.
Equipment
- Baking Pan
- Pastry Brush
Ingredients
- 1 store-bought flatbread or naan
- ½ cup crushed tomatoes or simple marinara not sweet
- ¾ –1 cup shredded aged mozzarella or low-moisture mozzarella
- ¼ cup aged Gouda or Pecorino Romano finely grated
- 20 –25 slices pepperoni classic or cup-and-char
- 2 Tbsp black olives thinly sliced (Niçoise or Kalamata)
- Olive oil
- Freshly cracked black pepper
- Optional: fresh oregano or thyme
Instructions
Prepare the base
- Brush flatbread lightly with olive oil. Spread a thin layer of crushed tomatoes — less is more.
Add cheese
- Scatter mozzarella evenly, then sprinkle aged Gouda or Pecorino for savory depth.
Top
- Arrange pepperoni evenly; add olives. Finish with cracked pepper and herbs.
Bake
- Bake at 425°F / 220°C for 10–12 minutes, until edges are crisp and pepperoni is slightly rendered.
Finish
- Optional drizzle of olive oil after baking. Avoid chili oil or sugar — Bordeaux doesn’t need them.
Notes
Ingredients to Avoid with Left Bank Bordeaux
- Sweet marinara sauces
- Honey, hot honey, or balsamic glaze
- Fresh mozzarella (too wet, too mild)
- Overly spicy pepperoni
Smart Bordeaux-Friendly Tweaks
- Swap olives for sautéed mushrooms if you're not an olive fan
- Add a few anchovy fillets under the cheese (optional, but very Bordeaux)
- Finish with arugula dressed lightly in olive oil (adds bitterness to tame tannins)
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