Grilled Flatbread Pizza with Seasonal Toppings | PCC Natural Markets

Grilled Flatbread Pizza with Seasonal Toppings

Yield: 8 individual flatbreads

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-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.



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 Lynne Vea, PCC Chef

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

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.

More about: grilling, pizza


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