- Serves: 8
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 cups warm water (90° F to 105° F)
- 1 package active dry yeast
- 1 teaspoon sugar
- 3 tablespoons extra virgin olive oil, plus a little extra
- 1 teaspoon salt
- 1 teaspoon chopped fresh rosemary
- 4 1/2 to 5 cups bread flour, plus extra for dusting
- Your favorite sauce or pesto, vegetables, cheese(s), herbs and other toppings (see notes for a few seasonal suggestions)
Directions
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.
Special notes:
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
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