Grilled Flatbread Pizza with Seasonal Toppings
Yield: 8 individual flatbreads
“Flatbread on the grill?” you may ask. But of course! Actually, cooking fresh dough on a preheated charcoal or gas grill gives it that wonderful, crisp smokiness imparted by a wood-burning pizza oven. Choose fresh toppings as the season dictates.
- 2 cups warm water (90° F to 105° F) Add to list
- 1 package active dry yeast Add to list
- 1 teaspoon sugar Add to list
- 3 tablespoons extra virgin olive oil, plus a little extra Add to list
- 1 teaspoon salt Add to list
- 1 teaspoon chopped fresh rosemary Add to list
- 4 1/2 to 5 cups bread flour Add to list
- Flour for dusting Add to list
- Your favorite sauce or pesto, vegetables, cheese(s), herbs and other toppings (see Notes for a few seasonal suggestions) Add to list
In a large bowl, combine warm water, yeast and sugar. Let sit until the yeast begins to proof by becoming foamy, about 5 minutes. Add olive oil, salt, rosemary and bread flour. Mix until the flour is incorporated and then scrape dough out onto a lightly floured surface. With your hands, knead the dough until smooth and elastic, dusting with flour as needed to prevent sticking. Shape the dough into a ball and lightly oil the outside of it. Place dough in a bowl and let it proof in a warm place for 30 minutes until the dough doubles in bulk.
For the flatbread, cut the dough into 8 pieces and shape into rounds. Wrap each round in plastic wrap and allow to rest for 15 minutes. With a rolling pin or your fingers, roll each round of dough into a circle about 1/8-inch thick (you don’t have to be perfect about this!).
Heat your gas barbecue grill to medium heat or let the prepared coals of a charcoal grill die down a bit. It is helpful if you oil the grill first. Brush the vegetables with a little olive oil and lay them on the grill for a few moments to lightly cook them. Remove from the grill and set aside on a platter. Brush each dough round generously with olive oil and place 4 of the rounds on the grill, oiled side down. Grill until golden brown, about 2 minutes, and flip over.
Working quickly, top the browned side with a thin layer of sauce or pesto, a scattering of your favorite cheese(s), and a selection of the vegetables, herbs and other toppings. Close the lid on your grill and cook for 2 to 3 minutes more or until the cheese is melted. Repeat with the 4 remaining dough rounds.
PCC carries an excellent pizza dough from The Essential Baking Company in the freezer section that is a great time-saver.
Seasonal Topping Suggestions
Spring: Grilled asparagus, grilled sugar peas, morels, arugula, baby spinach, green garlic shoots, smoked salmon, fresh goat cheese, Brie or fontina
Summer: Grilled eggplant, heirloom tomatoes, artichoke hearts, grilled sweet peppers, capers, basil, chervil, mint, smoked mozzarella, feta, Mizithra, prosciutto, fennel sausage, roasted garlic, kalamata olives, pistachios, pine nuts, sunflower seeds
Fall: Figs, caramelized onions, roasted butternut squash, grilled pears, pancetta, pumpkin seeds, Gorgonzola, Gruyère, aged white cheddar
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired June 15, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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