Easier than making pizza dough, this grilled flatbread pizza is perfect for summer grilling and entertaining.
For the flatbread dough
For Pepperoni Topping
- 1-4 to 1/3 cup pizza sauce
- 1 1/2 cups mozzarella cheese shredded
- 2 ozs pepperoni
- 1/2 tsp fennel seeds
- 1/2 serrano pepper sliced thin
- honey for drizzling
- fresh basil for topping, optional
For farmers market summer pizza
- 1/3 cup pesto
- 1/2 lb heirloom tomatoes sliced
- 1 ear grilled corn
- 1/2 lb asparagus grilled
- 1 small burrata ball
- 3 slices prosciutto
- chili flakes for garnish
For the Grilled Flatbread
- In a stand mixer, add in your water and sugar and give it a stir. Then sprinkle in the yeast on top and let it sit for about five to ten minutes. You'll see that it gets all nice and foamy which is what you want it to look like as the yeast is getting activated. If nothing happens, you'll need to start again with new yeast.
- Next, with the stand mixer running on low, add the flour, olive oil and salt. Beat on low speed for about 1 minute until it's combined. The dough will be thick and shaggy.
- Transfer the dough to a lightly floured work space, including any loose flour in the stand mixer. Knead with your hands for about 2 to 3 minutes until it comes together and becomes smooth. Add more flour if it's too sticky.
- Place the dough in a large greased bowl and cover with plastic wrap or a clean kitchen towel. Allow it to sit and rest for about 1 hour. Once it has slightly risen, you can transfer it to the fridge for up to 2 days.
- Once the dough has risen, punch the dough down to release the air. Divide into four flatbread discs. You can weigh them so they are all roughly the same with a kitchen scale if you prefer.
- Heat up your BBQ/grill on high.
- Using floured hands and a lightly floured surface, go ahead and stretch the dough out with your hands, until it's about 1/4 inch thick. You can transfer to a pizza peel to make the transition to the BBQ easiest. Otherwise, add it to a cutting board and transfer from there.
- Drizzle olive oil on the top side of the flatbread, you'll want to make sure you give it a good drizzle of olive oil to ensure it won't stick. Lay the flatbread on the grill, oiled side down. Brush the top with oil and close the lid. Let it cook for about two to three minutes.
- Carefully flip the dough. Now, layer on all your toppings. Close the lid and let it cook for another 2 to 3 minutes.
- Remove the grilled flatbread pizzas and let it stand for a minute before slicing or adding on any additional toppings that you didn't want cooked.
For the pepperoni
- Once the dough is flipped on the first side, layer on some pizza sauce, followed by mozzarella, pepperoni, fennel seeds and serrano. Remove and then top with honey and basil.
For the farmers market summer pizza
- Once the dough is flipped on the first side, layer on the pesto, followed by the tomatoes, grilled corn and asparagus. Remove and then top with flaky salt, burrata, prosciutto and chili flakes. Finish with a drizzle of olive oil.