CHAR-GRILLED SUMMER FLATBREADS

DON’T WORRY, EAT HAPPY

Nothing says summer like grilling al fresco with heaping bowls of fresh ingredients, fuss-free homemade flatbreads and fun tunes.  Design a “staycation” out of tasty family entertaining without the baggage yet all the fun!  With this easy to make dough and two of my winning toppings, life’s a beach!  See us featured on Foodista for some happy grilling.

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Be sure to check our FacebookTwitter and Pinterest pages for updates or email mindy@mealsonheelsbymindy.com to schedule your individual phone consultation for specialized private cooking lessons and family-friendly pantry make-overs. Don’t Worry, Eat Happy!

EAT WELL. FEEL WELL. ENTERTAIN WELL.

LOVE your life!
CELEBRATE your culinary creativity!
PLAY with a renewed vitality!

Exercise! Breathe Fresh Air! Exhale Sunshine! Listen to INSPIRING TUNES WHILE COOKING!

  • Summer Nights, Rascal Flatts
  • Good Vibrations, The Beach Boys
  • Margaritaville, Jimmy Buffett
  • That Power, will.i.am
  • Live It Up, Jennifer Lopez feat. Pitbull
  • Stuck Like Glue, Sugarland

CHAR-GRILLED MEDITERRANEAN FLATBREADS

YOGURT FLATBREAD BASE RECIPE

Prepared in 10 minutes plus 1 hour to rise.

Ingredients

2 tsp dry active yeast

½ tsp superfine sugar

2 Tbs lukewarm water

¼ cup natural Greek yogurt

1 Tbs Extra Virgin olive oil

1 cup all-purpose flour, sifted

½ tsp Sea salt

MEDITERRANEAN TOPPING

Prepared in 10 minutes.

Ingredients

1 Tbs Extra Virgin olive oil

2 cloves garlic, peeled and crushed

2 tsp finely grated lemon rind

2 bunches fresh spinach, trimmed

2 cups grated mozzarella

1 white onion, thinly sliced

2 cups crumbled feta

½ cup Kalamata olives, chopped

1 cup grape tomatoes, halved and seeds removed

2 lemons, halved

Olive oil for brushing tops of flatbreads

Fresh oregano for garnish

Preparation

Take the yeast, sugar and water in a bowl and stir to combine. Set aside for 10 minutes or until bubbles start to appear on the surface. Place the yogurt and oil in a bowl and whisk to combine.

Place the flour and salt in a large bowl. Add the yeast and yoghurt mixtures and mix until a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in a lightly greased bowl, cover with a tea towel and set aside in a warm place for 1 hour or until doubled in size. Divide dough into 2 even pieces and roll each out on a lightly floured surface to 30cm x 15cm.

Heat the oil in a large frying pan over high heat. Add the garlic, lemon, spinach and tomatoes and cook for 2–3 minutes or until the spinach has just wilted. Heat a char-grill pan or barbecue over medium heat. Brush the pizza bases with oil and cook for 3 minutes. Flip with tongs, top with the spinach, tamotoes, mozzarella, onion and feta and cook for another 3 minutes. Char-grill or barbecue the lemon, cut-side down, for 3 minutes or until caramelized. Serve lemons with pizzas and garnish with fresh chopped oregano. Serves 4.

CRUSHED CHERRY TOMATOES AND BOCCONCINI TOPPING

Prepared in 15 minutes or less after dough is made.

Ingredients

3 containers cherry tomatoes

¼ cup fresh oregano, chopped

¼ cup fresh basil, chopped

Sea salt and ground black pepper to taste

1 cup grated mozzarella

¼ cup  Parmigiano-Reggiano finely grated

1½ cups Bocconcini, drained and torn

1 cup baby arugula leaves, to serve

Preparation

Preheat oven to 415ºF.

Set aside prepared dough.

To make the topping, crush the tomatoes and add oregano, basil, Sea salt and pepper in a bowl. Divide the dough into 4 portions and roll out each to a 14cm round. Place on baking trays and top with mozzarella, Parmigiano-Reggiano, Boccocini and tomatoes. Cook for 12–15 minutes or until the flatbread bases are crispy and golden. Top with fresh baby arugula to serve. Makes 4.

 

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