Grilled Flatbread With Stracchino Recipes

GRILLED FLATBREAD

Steps:

• Heat grill until hot.
• Place 1/2 cup warm water in a medium size bowl and sprinkle the yeast on top; stir to dissolve, then set aside for 5 minutes until the yeast is foamy.
• Add olive oil, flour and salt and mix to combine.
• Turn the dough onto a well floured surface, knead 2 minutes or until elastic.
• Place dough in an oiled bowl, cover with plastic wrap and let it stand in a warm place for 30 minutes.
• Turn dough onto a lightly floured surface, divide into 4 equal pieces and roll out each piece to 1/8 inch thick round.
• Lightly brush one side of each round with olive oil and place the rounds oiled side down on the hot grill.
• Grill the flatbread for 2 minutes, brush the side that's facing up with olive oil and flip the rounds.
• Grill for 2 more minutes, remove from the grill and sprinkle the hot bread with salt before serving.

GRILLED FLATBREAD

Steps:

• Heat a grill or grill pan until hot. Place water in a medium bowl, and sprinkle yeast on top; stir to dissolve. Let sit until foamy, about 5 minutes. Add olive oil, flour, and salt; combine. Turn dough out onto a well-floured surface, and knead until smooth and elastic, 1 to 2 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place for 30 minutes.
• Turn dough out onto a lightly floured surface. Divide into 4 equal pieces, and roll out each into a 1/8-inch-thick round. Lightly brush both sides of each round with olive oil, and place the rounds directly on the hot grill. Grill the flatbread until golden brown, about 2 minutes per side. Remove from grill, and season with salt.

GRILLED PROSCIUTTO AND PEACH FLATBREAD PIZZA

Steps:

• Combine balsamic vinegar, honey, lemon juice, and pepper in a small saucepan. Bring to a boil over high heat; reduce to low. Simmer until mixture has reduced down to 1/3 cup, about 15 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over the charred side. Top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
• Return flatbreads to to the grill. Grill with the cover on, until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.

GRILLED FLATBREAD

Steps:

• Preheat a grill to high.
• Divide the dough into 2 equal parts. Let the dough come to room temperature. Stretch the pizza dough lengthwise to create long ovals. Place the dough on the grill and allow the dough to cook about 3 minutes before turning the dough over. Continue to cook the dough, moving it around the grill if necessary. Once the dough is fully cooked, brush it with herb oil and slice it into triangles.
• Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the roasemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.
• Yield: 2 3/4 cups oil
• Prep Time: 10 to 15 minutes

GRILLED FLATBREAD WITH STRACCHINO

Steps:

• Preheat the oven to 425 degrees F.
• Preheat a grill over medium-high heat or char flatbread directly over the flame on a gas stovetop on both sides, about 3 minutes per side.
• Top each piece of charred flatbread evenly with the cheese and place on 2 half-sheet trays. Bake until the cheese has melted, 8 to 10 minutes.
• Meanwhile, in a small saucepan over low heat, simmer the garlic and rosemary in the olive oil until the garlic is very tender, 10 to 15 minutes.
• Remove the flatbread from the oven and drizzle with the fragrant oil. Once cool enough to handle, break each bread into large pieces and serve.

FLATBREAD PIZZA WITH GRILLED PEACHES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly spray a large baking sheet with cooking spray.
• Stretch pizza dough into a rough rectangular shape, about 8 inches long. Place on the prepared baking sheet.
• Bake in the preheated oven until dough is mostly cooked through and beginning to brown, 10 to 14 minutes.
• Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
• At the same time, heat a medium skillet over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned and crumbly, about 10 minutes. Remove to a paper towel-lined plate.
• While the sausage is cooking, place peach slices in a single layer on the preheated grill. Grill for 8 minutes, flipping once halfway. Remove and set aside.
• While the peaches are grilling, remove dough from the oven. Spread ricotta cheese evenly over top. Scatter garlic slices over the ricotta and season with salt and pepper. Lay cooked sausage on top.
• Return to the oven until toppings are heated through and crust has finished cooking, about 5 more minutes.
• Top flatbread with grilled peaches, arugula, and microgreens.

GRILLED FLATBREAD

Steps:

• Dissolve yeast in 3 cups warm water in a large bowl. Add all-purpose and whole wheat flours; mix with your fingertips until a shaggy dough forms. Cover bowl with plastic wrap and let rest at room temperature for 20 minutes.
• Sprinkle salt over dough, then add sour cream; knead until well incorporated and dough pulls away from sides of bowl and holds together in a loose, wet ball, about 5 minutes (dough will be very soft and wet; lightly moisten your hands to prevent sticking if needed). Cover bowl with plastic wrap and let dough rise at room temperature for 30 minutes.
• Knead dough an additional 4-5 times to deflate. Cover and chill for up to 2 days. (Dough will develop in flavor and continue to rise slowly in refrigerator.) Alternatively, let dough stand at room temperature until doubled in volume, 3-4 hours (the warmer and more humid your kitchen is, the faster it will rise). Chill for 1 hour before grilling to make it easier to handle.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Divide dough into 8 equal portions. Generously flour a work surface. Working with 1 or 2 portions at a time (depending on how many flatbreads will fit on your grill), roll out dough or press with your hands into a 1/4"-thick shape. (It doesn't have to be perfectly round.)
• Brush grill rack with oil. Grill flatbreads until lightly charred on one side and no longer sticking to grill, 2-3 minutes. Using tongs, turn flatbreads and grill until cooked through, 1-2 minutes longer. Add desired toppings and serve warm.