Grilled Flatbread

You’ll love the unexpected flavor of this recipe. Start with the quickest dough you’ll ever make, and finish it off with one of three delicious topping combos.

Ingredients

1½ cups (375 mL) flour, plus additional as needed
1½ tsp (7 mL) baking powder
½ tsp (2 mL) salt
¼ tsp (1 mL) baking soda
1 cup (250 mL) 2% plain low-fat Greek yogurt
½ tbsp (7 mL) olive oil to grease stone

Variation	Topper	Herb & Glaze	Cheese
Grape, Rosemary & Brie	½ tbsp (7 mL) olive oil 1½ cups (375 mL) seedless red grapes, cut in half	2 tbsp (30 mL) chopped fresh rosemary, divided 2 tbsp (30 mL) prepared balsamic glaze	8 oz (250 g) Brie cheese, cut into ¼” (6-mm) slices
Mushroom, Thyme & Goat Cheese	½ tbsp (7 mL) olive oil 8 oz (250 g) baby Portobello mushrooms, sliced	2 tbsp (30 mL) chopped fresh thyme leaves, divided 2 tbsp (30 mL) prepared balsamic glaze	8 oz (250 g) goat cheese, crumbled
Tomato, Basil & Mozzarella	½ tbsp (7 mL) olive oil 1½ cups (375 mL) grape tomatoes, cut in half	2 tbsp (30 mL) chopped fresh basil leaves, divided 2 tbsp (30 mL) prepared balsamic glaze	8 oz (250 g) fresh mozzarella cheese, torn into 1” (2.5-cm) pieces

Directions

Choose a variation. Preheat the grill for direct cooking over medium-high heat (400°F–450°F/200°C–230°C).
For the topper, heat the oil in a 12” (30-cm) Executive Nonstick Skillet over medium-high heat for 1–3 minutes. Add the topper; leave undisturbed for 4–6 minutes, or until deep golden brown. Remove from the skillet and set aside.
For the dough, combine the dry ingredients in the Classic Batter Bowl and mix well. Stir in the yogurt and 1 tbsp (15 mL) of the herb until combined (the mixture will look dry).
Turn the dough out onto a lightly floured surface and knead for 4 minutes, sprinkling with additional flour as needed. Divide the dough in half and form into two balls.
Roll one ball into a half-moon shape using a lightly floured Baker’s Roller^®. Brush the Rockcrok^® Grill Stone with oil. Transfer onto half of stone, then repeat with the remaining ball. Pierce the entire surface of the dough using the pastry tool.
Place the stone on the grid of the grill. Grill, covered, for 9–13 minutes, or until the bottom of the crust is golden brown, rotating the stone halfway through cooking. Remove the stone from the grill.
Flip the crust over. Arrange the cheese and topper over the crusts. Grill, covered, for 4–6 minutes, or until the crust is deep golden brown. Remove the stone from the grill.
Drizzle with balsamic glaze and top with the remaining herb. Cut the flatbread in half lengthwise, then into fourths.

Yield:

16 servings of 1 slice

Nutrients per serving:

Calories 73, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 163 mg, Carbohydrate 11 g, Fiber 1 g, Protein 4 g

Cook's Tips:

To prepare this recipe in a conventional oven, preheat the oven to 450°F (230°C). Prepare the recipe as directed in steps 1–5. Bake the crusts on the lowest rack of the oven for 14–16 minutes, or until the crust is golden brown. Top as directed in step 7. Bake for 6–9 minutes, or until the crust is a deep golden brown.