Happy summer foodie friends! I am currently traveling in the Pacific Northwest and Alaska, so I’ll be keeping this post shorter and sweeter than usual. Not to fret, though, as the creative juices are already flowing with summertime seafood recipes inspired by my travels.
In the meantime, however, I thought I would share this insanely delicious and crowd-pleasing summer recipe for the perfect chewy, crispy grilled flatbreads. The toppings are 100% a personal preference, but I happen to love to this combination of sweet caramelized onions, salty prosciutto, tangy gorgonzola and peppery arugula. Heaven. But get creative with in-season ingredients (um…fresh peaches please?) and enjoy!
Flatbread/Pizza Dough
inspired/adapted by Camille Styles
Ingredients
- 1 envelope (~2½ teaspoons) active dry yeast
- 2 cups warm water
- 1 teaspoon sugar
- 2 teaspoons kosher or sea salt
- 4½ cups unbleached, all purpose flour
- ½ cup whole wheat flour
- ½ cup finely ground cornmeal
- 1 Tablespoons finely chopped fresh herbs (such as oregano and rosemary)
- ~3 Tablespoons olive oil, divided
Method
- In the bowl of an electric mixer fitted with dough hook, stir yeast into warm water and sugar. After about 5 minutes it should start to bubble. Stir in the salt, corn meal, 1 Tablespoon of olive oil and herbs. Add flour ½ cup at a time, mixing at low speed until dough forms a ball and pulls away from sides of bowl (about 4 minutes.) You may need to add a little more flour or water to get the right consistency. Allow for the dough rest in bowl for ~10 minutes. It should be fairly soft.
- Remove dough from the bowl and divide it into 6 equal pieces. Round each piece into a ball and brush with olive oil. Place each ball into a plastic storage bag and drizzle remaining olive oil over each. Seal bags closed with no air. Let sit for at least 30 minutes or refrigerate them overnight. Remove from fridge at least 1 hour before using. You can also freeze the dough for up to 3 months. When using from frozen, let thaw and come to room temperature before rolling it out.
- To grill the flatbreads: Heat the grill so it's extremely hot on one side (~500 degrees or more) and cooler on the other side. With a rolling pin, roll out dough on a lightly floured cutting board (or pizza peel) into a thin, 10 inch circle. The thinner the better, but you don't want the dough to break! Place a large piece of parchment paper over the rolled-out round. Roll out the second dough ball and place on top of parchment paper.
- Brush olive oil on one side of the flatbread and a little on the grill as well. Place the oiled side of the flatbread down onto the hottest part of the grill. It will almost immediately bubble up. When it does this, use a large spatula to flip it over to the cooler side. Add desired toppings and cheeses (sans fresh herbs or arugula) and close the grill for about 3 minutes until the cheese melts. Remove and serve hot!
Caramelized Onion, Prosciutto, and Gorgonzola Grilled Flatbread
Ingredients
- 2 dough balls
- ¼ cup flour
- 2 Tablespoons olive oil
- 1 cup caramelized onions (2 yellow onions thinly sliced + 1 Tbs olive oil + low heat + time)
- 8 ounces gorgonzola cheese
- 3 ounces prosciutto di Parma
- 1-2 cups fresh baby arugula
Method
- To grill the flatbreads: Heat the grill so it's extremely hot on one side (~500 degrees or more) and cooler on the other side. With a rolling pin, roll out dough on a lightly floured cutting board (or pizza peel) into a thin, 10 inch circle. The thinner the better, but you don't want the dough to break! Place a large piece of parchment paper over the rolled-out round. Roll out the second dough ball and place on top of parchment paper.
- Brush olive oil on one side of the flatbread and a little on the grill as well. Place the oiled side of the flatbread down onto the hottest part of the grill. It will almost immediately bubble up. When it does this, use a large spatula to flip it over to the cooler side. Add desired toppings and cheeses (sans arugula) and close the grill for about 3 minutes until the cheese melts. Add arugula, remove and serve hot!