Grilled Flatbread Pizza with Seasonal Toppings | PCC Natural Markets

Grilled Flatbread Pizza with Seasonal Toppings

Serves: 8

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

“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, plus extra 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 yeast becomes foamy, about 5 minutes. Add oil, salt, rosemary and bread flour. Mix until flour is incorporated and then scrape dough out onto a lightly floured surface. With your hands, knead dough until smooth and elastic, dusting with flour as needed to prevent sticking. Shape dough into a ball and lightly oil the outside of it. Place dough in a bowl and let proof in a warm place for 30 minutes until dough doubles in bulk.

For the flatbread, cut 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 grill to medium heat/ It is helpful if you oil the grill first. Brush each dough round generously with 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 vegetables, herbs and other toppings. Close the lid on your grill and cook for 2 to 3 minutes more or until 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 Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired June 15, 2011.

More about: grilling, pizza


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login