The Brellis House

 

Pizza Flat Bread – 4 Ways

I’m proud of myself for how much I used the grill this summer. I’ll admit, the heat and our lack of air conditioning had a lot to do with it. Additionally, we lost power for over a week from a storm, so our oven was out of commission anyway.

One of my favorite things from the grill was a pizza flat bread. I was re-inspired by an article in Bon Appetit magazine which gave tips on grilling flat bread. So I went to work and made the dough from Alton Brown, but divided it into 4 balls for even more diversity!

For each of these toppings, I followed the directions laid out by Alton Brown, rolling out the dough, spreading the top with oil, flipping it over and grilling the oiled side for 2 minutes, remove from heat, oil the non-grilled side, flip, top with ingredients and then grill for an additional 2 minutes. Depending on what you’re looking for, grill time may vary from 1-2 minutes, so check the bottom and stop before you get past the point of no return.

Topping 1 – Margarita. 1 large tomato (sliced and grilled alongside the pizza, per Mr Brown’s instructions), a handful of Diaya Cheese, and a handful of basil chiffonade.

Topping 2 – Basil Pesto. Pesto and 1 large tomato (sliced and grilled alongside the pizza, per Mr Brown’s instructions)

Topping 3 – Sun dried Tomato and Green Charmoula. Green charmoula spread and sun dried tomatoes (chopped).

Topping 4 – Sausage & Cheese. Field Roast Italian Sausage (chopped), Diaya Cheese, tomato sauce and pesto.

Use whatever sorts of proportions you’d like. I’ll share my recipe for the Green Charmoula spread below. I originally made the one from the magazine, but it taste, unsavory, so I added some extra herbage and sugar. Combined with the tomatoes, I think it turned out pretty good.

Green Charmoula

Ingredients

  • 1/4 cup parsley
  • 1/2 cup cilantro leaves
  • 1/8 cup mint leaves
  • /2 tsp ginger, diced
  • 1 jalapeño, seeded and chopped
  • olive oil
  • 1 tsp crushed red pepper flakes
  • 1 tsp sugar

Method

  1. Pulse all ingredients, except oil, in a food processor, scraping down until combined and the herbs shredded.
  2. With the food processor running, slowly add olive oil until the mixture comes together into a spreadable paste.
  3. Season with salt and pepper.

Posted in Cooking, Dinner, Recipes, Summer

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