Grilled Basil Tomato Flatbread
by Country Spoon
A taste of summer on the rise is anything that is grilled. Skip the heat of the oven inside and enjoy this fresh flatbread with that summery grill taste. With this easy flatbread pizza dough recipe, you will never buy store bought again.
Grilled Basil Tomato Flatbread:
No Knead Flatbread Pizza Dough:
3 1/2 c. all-purpose flour
2 t. fine sea salt
1/4 t. dry active yeast
1 1/4 c. water
Combine flour, salt and yeast in a large bowl. Add water and stir until combined and a ball forms. Place ball of dough in a separate, large clean bowl and cover with plastic wrap. Let rise at room temperature for one full day.
1 bunch fresh basil
3 T. good olive oil
1 or 2 roma tomatoes – sliced
1 1/2 c. mozzarella cheese – shredded
1/2 c. Manchego or Asiago cheese – crumbled
1 t. coarse sea salt
Preheat grill or barbeque to a medium high flame. Prepare all of the flatbread toppings. Cover a standard flat cookie sheet with aluminum foil and coat with cooking spray. Place the dough on the foil. The batter will be slightly sticky. Using your fingers, press out the dough to about a half inch to a one inch thickness on the foil. Once the grill is hot, flip the cookie sheet over onto the grill leaving the dough grill-side down and foil facing up. Slowly peel back the foil and cover the grill. Let grill for about 3 minutes, checking for browning. Flip dough with a large spatula or two if needed. Drizzle the browned crust with olive oil, top with mozzarella cheese, sliced roma tomato, roughly torn basil leaves, crumbled Manchego cheese, and a sprinkle of coarse sea salt. Cover grill and continue to cook over medium heat until cheese is melted and the bottom crust browns – about another 5 to 8 minutes. Remove from grill and serve immediately with freshly torn basil leaves on top. Once again, this recipe pairs wonderfully with a light bodied, fruit-forward glass of Pinot Noir from Heart & Hands Wine Company.