How to make
To prepare the fine flatbread, sift the flour with the baking powder and salt and make a well into which you pour the melted lard.
Knead well with your fingers and then little by little add the warmed water and form a soft dough. (thanks to the lard, it is quite sticky, so add a little flour if necessary when kneading it).
Shape it into a ball and let it rest for 30 minutes, then roll it out into a very thin crust on a floured surface.
Using a wide cup or a round mold with a diameter of 4″ (10 cm), cut out shapes and bake each one in a heated pan without fat (on medium heat) until nicely browned on both sides.
Spread the prepared thin flatbread with the Philadelphia cheese and spread caviar on top, putting the amount to your taste. In my opinion, 1-2 spoons are enough.
On top of the caviar, arrange leaves of fresh arugula and halved cherry tomatoes (if they are smaller - 2 pieces each, if they are bigger, one is enough).
If desired, sprinkle with roasted, chopped walnuts and finally drizzle with balsamic reduction for extra flavor.
Garnish with green olives and serve with white wine or champagne.
