Grilled Flatbread Pizza with a Variety of Seasonal Toppings


by New Day Producers

Posted on June 15, 2011 at 11:00 AM

Updated Thursday, Jun 16 at 2:20 PM


Grilled Flatbread Pizza with a Variety of Seasonal Toppings
“Flatbread on the grill?”, you may ask. But of course! Actually, cooking fresh dough on a pre-heated charcoal or gas grill gives it that wonderful crisp smokiness imparted by a wood-burning pizza oven. Choose fresh toppings as the season dictates.
(Makes 8 individual flatbreads)
For the dough:  
2 cups warm water (90-105 degrees)
1 package active dry yeast
1 teaspoon sugar
3 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon chopped fresh rosemary
4-1/2-5 cups bread flour
Flour to dust

Note: PCC carries an excellent pizza dough from Essential Baking Company in the freezer section. One 16-ounce package will make 8 individual flatbreads.
In a large bowl, combine 2 cups warm water, 1 package active dry yeast and 1 teaspoon sugar. Let sit until the yeast begins to proof by becoming foamy, about 5 minutes. Add 3 tablespoons olive oil, 1 teaspoon salt and 4-1/2 cups 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 1/2 hour 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 or oval (You don’t have to be perfect about this!) about 1/8th inch thick.
To Finish the flatbreads:
Extra virgin olive oil for finishing
Your favorite sauce or pesto, vegetables, cheeses and toppings (see our list for a few seasonal suggestions)
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 that you choose to grill 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 2-3 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, toppings and herbs. Close the lid on your grill and cook for 2-3 minutes more or until the cheese is melted. Repeat with the 4 remaining dough rounds.
Some Seasonal Topping Suggestions:
Spring: Grilled asparagus, grilled sugar peas, morels, arugula, baby spinach, green garlic shoots, smoked salmon, fresh goat cheese, brie or Fontina, etc., etc.
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 etc., etc.
Fall: Figs, caramelized onions, roasted butter nut squash, grilled pears, pancetta, pumpkin seeds, gorgonzola, gruyere, aged white cheddar, etc., etc.
Recipe developed by Lynne Vea, PCC Chef 
For the candied cherry tomatoes recipe visit: