grilled flatbread pizza.
You may (or may not) have noticed that this week’s FNPN post was missing. That’s because our pizza this week was worthy of it’s very own post!
Grilled veggie pizza is something we really got into last summer. Fresh veggies, smokey, grilled dough, melty cheese. It felt like the perfect summer meal!
And while our creations were great, it felt like my traditional pizza crust didn’t fit exactly with the light and airy feeling of grilled pizza.
So when I put grilled veggie pizzas on the menu for the week, I decided to create a new crust. I wanted something crispy, chewy and thin. Flatbread it is!
This crust takes quite a bit of time to get together. For a chewy and tangy crust, it requires 3 hours of rising time. This is not the crust if you are looking for a quick dinner.
But the time it totally worth it. I can safely say this is this is the absolute best pizza we’ve ever made.
We split the flatbread dough into four smaller pizzas using all different toppings. We wanted to have a fun pizza smorgasbord!
Top left – bacon, caramelized onions, goat cheese and mozzarella
Top right – marinara sauce, red peppers, portabella mushrooms, mozzarella
Bottom left – basil, cherry tomatoes, mozzarella
Bottom right – four cheese
A few tips for grilling flatbread pizzas :
- Oil. Lots of oil. Before your dough touches the grill, it needs to be well covered in olive oil. And again when you flip it.
- Mise en place. Make sure all of your toppings, cheese and sauce are ready to go before you start grilling. Once the bread hits the grill, the cooking process moves very fast. If you are making multiple pizzas, having a plate ready for each pizza helps to make things move more smoothly.
- Cook your toppings. The pizza will only be on the grill long enough to melt the cheese, so any toppings that need to be cooked will need to be done beforehand. Saute your peppers, onions and brown or cook any meat.
Flatbread for Pizza
1 1/2 cups warm water
1/2 tsp. yeast
4 cups all-purpose flour
1 tsp. salt
2 tbsp. olive oil
Mix water and yeast in the bowl of a mixer and let stand 5 minutes to proof.
Mix in 2 cups of flour until well incorporated. Cover bowl with plastic wrap and let stand in a warm place for an hour.
Add salt and oil. Add the remaining flour and mix on medium with a dough hook until well-incorporated. Continue mixing for 5-7 minutes to knead the dough. Coat dough in oil, cover bowl with plastic wrap and let rise in a warm place for 2 1/2 hours.
Punch down, divide into four discs. Cover and let rise for 1/2 hour. Flour hands and spread dough into thin ovals.
To grill : Preheat grill. Using a pastry brush, coat one side of the dough oval with olive oil. Toss onto grill—oiled-side down. Close lid and let cook for 2-3 minutes. Open grill and brush top side with oil. Using tongs, flip dough over. Add toppings and cheese. Close grill lid. Cook for 2-3 minutes or until cheese is melted. Remove from grill and serve.