Grilled Flat Bread Pizza
August 10th, 2007
This is a home-take on the thin crust, artisan, wood fired pizzas that are incredibly popular right now. The flatbread is crispy, flavorful and easy, while still having a beautiful rustic elegance. I would gladly serve a variety of these at a cocktail party, or for a more casual dinner party. All together on a big wood cutting board, or platter, they are visually stunning. I love the texture of the flatbread; it is so different from any type of pizza crust that you can create at home. I also love the fact that you just buy the flatbread, and then can make the flavors as fun or as sophisticated as you want or need. Overall, this is as easy as it gets, and you get a ton of bang for your effort.
Grilled Flat Bread:
-Lavash flat bread, (middle eastern flatbread, or if not available, you could use a good quality flour tortilla)
-Goat cheese, fresh thyme and caramelized onions
-Tomato sauce, ricotta and spicy chicken sausage
-Heirloom tomatoes, fresh mozzarella, fresh arugula
-Cambozola, prosciutto, fresh figs and truffle oil
1) Brush the flat bread with olive oil on both sides, and lightly sprinkle with salt.
2) Heat a grill pan over medium heat and grill each piece of bread on both sides. The bread should get golden and crispy, and a little bit charred. Set aside to cool, but don’t stack them or they will get soggy.
3) When you have all of the flatbreads grilled and crispy, apply the toppings. Above are some of my favorite combinations, but always feel free to put what you like on the flatbread- it is really a blank canvas.
4) Heat the oven to 400 degrees, and get out several sheet pans. Place the flatbreads with toppings on the sheet pans, and bake in the oven until just warmed through, and the cheese is melting. This will take 3-5 minutes.
5) After you have pulled the flatbreads from the oven, I cut each flatbread into rectangular wedges that are a couple of inches wide each.
*My advice for topping the flatbreads would be to go light on the toppings. Lightly sauce the bread, and remember that the more you pile on the bread, the more likely it is to get soggy. Another tip that is somewhat uncommon, but very delicious: topping your flatbread with a fresh arugula or herb salad after it comes out of the oven.