Must Try Recipe: Grilled Flatbread
At our Mama Clothing Swap a few weeks ago we were lucky enough to have some some delicious snacks provided by Taryn McDonald of Pampered Chef! A few people were asking about the grilled flatbread that was served, so I thought I would share it. We enjoyed a combination of grapes, rosemary and brie on ours, but the flavour options are endless!
What you’ll need:
- To make the 5-Minute Dough:
- 1 1/2 cups (375 mL) flour, plus additional as needed
- 1 1/2 tsp (7 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) baking soda
- 1 cup (250 mL) 2% plain low-fat Greek yogurt
- 1/2 tbsp (7 mL) olive oil to grease stone
Topping options, choose one or make something up on your own!
| Variation | Topper | Herb & Glaze | Cheese |
| Grape, Rosemary and 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 and 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 and 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 topping combination. Preheat grill for direct cooking over medium-high heat (400-450°F/200-230°C).
- For topper, heat oil in 12” (30-cm) Executive Nonstick Skillet over medium-high heat 1-3 minutes. Add topper; leave undisturbed 4-6 minutes or until deep golden brown. Remove from Skillet; set aside.
- For dough, combine dry ingredients in Classic Batter Bowl; mix well. Stir in yogurt and 1 tbsp (15 mL) herb until combined (mixture will look dry).
- Turn dough out onto lightly floured surface and knead 4 minutes, sprinkling with additional flour as needed. Divide dough in half; form into two balls.
- Roll out one ball into a half moon shape using lightly floured Baker’s Roller®. Brush Rockcrok® Grill Stone with oil. Transfer onto half of stone; repeat with remaining ball. Pierce entire surface of dough using pastry tool.
- Place stone on grid of grill. Grill, covered, 9-13 minutes or until bottom of crust is golden brown, rotating grill stone halfway through grill time. Remove stone from grill.
- Flip crust over. Arrange cheese and topper over crusts. Grill, covered, 4-6 minutes or until crust is deep golden brown. Remove stone from grill.
- Drizzle with balsamic glaze and top with remaining herb. Cut flatbread in half lengthwise and into fourths.
Cook’s Tips:
To prepare this recipe in a conventional oven, preheat oven to 450°F (230°C). Prepare recipe as directed in Steps 1-5. Bake crusts on lowest rack of oven 14-16 minutes or until crust is golden brown. Top as directed in Step 7. Bake 6-9 minutes or until crust is deep golden brown.
Questions about Pampered Chef recipes or products? Contact Taryn at pctarynmcdonald@gmail.com or 780-504-1044. You can also follow her on Facebook, where she posts other fun recipe ideas.
XO,
