Wednesday: Grilled Flatbread pizzas-are you ready to try them?
There is something about grilled flatbread pizzas….for some reason they just taste better. They're easy to prepare ahead of time, fun for the whole family or group, and made to be eaten with hands. You can create them for appetizers when on a budget for a party or toss a little lobster on them for a black-tie event. Either way, here are a few tips to remember when trying your first grilled flatbread recipe. They're made with a different kind of dough. It is important that the dough is soft on the inside with a nice firm bite on the outside. A second important tip is they're grilled—on a grill pan, or an actual grill. Last but certainly most important is toppings, both raw and cooked, go on after the dough is cooked.
Since toppings go on after the dough is cooked, keep in mind that toppings needing more than a few minutes to cook, either vegetable or meat, should be prepared in advance. If your toppings are going to taste good barely cooked, and perhaps charred from a broiler, then you can add assemble them raw atop your flatbread (think tomatoes canned or fresh, leafy greens, bell peppers, cheese).
Here is an amazing rustic dough recipe from https://food52.com/recipes/40209-rustic-grilled-pizza-dough-recipe
Here is one of my favorite flatbread recipes with our Saigon Street Sauce.
Thai Chicken Flatbread
1 Whole Wheat Flatbread( Lately I have been using Naan bread also)
1/3 Jar of Bellisari's Saigon Street Sauce
1 Cup Cooked Chicken, chopped
1/2 Red Bell Pepper, chopped
1 Carrot, julienned
2 Green Onions, chopped
1 Cup Mozzarella Cheese, shredded
1/4 Cup Peanuts, chopped
1 Handful Basil, chopped
1 Handful Cilantro, chopped
Preheat oven to 400 degrees. Spread the Bellisari's Saigon Street Sauce on the flatbread. Then layer the chicken, red bell pepper, carrot, green onions and cheese. Cook for 10 minutes, add the peanuts, basil and cilantro and cook for 4 more minutes. Spread remaining ingredients on top.