If there is one thing more quintessentially American than baseball, it is barbecuing in the summer with the smell of charcoal in the air and surrounded by friends and family to enjoy a fresh off the grill meal.
This is a sponsored conversation written by me on behalf of Kingsford. The opinions and text are all mine.
Kingsford did not pay nor request of me to state the following: After reading through and trying some recipes about of the cookbook, I must say, Kingsford hit this one out of the park, pun intended. Alongside with the Grilled Vegetable Flatbreads I tackled, the recipes in their Taste of the Game Barbecue Cookbook are all really fun and bring some bright colorful ingredients and unique flavors to the table. Its certainly a cookbook worth having in your kitchen library. Plus, now I can brag I own a cookbook with a rattlesnake recipe in it – a new one for me.
The cookbook includes some background info on the recipe inspiration for each of the 30 recipes and 6 interviews with 6 MLB legends. You can also find the recipes on Kingsford’s website here if you don’t want to purchase a hard copy.
If you want to make your own epic flatbread, check out my other post here on making Neopolitan Style Margherita Pizza and follow the instructions on the dough.
Grilled Vegetable Flatbreads
- Charcoal grill
- Long-handled tongs
- Non stick grill pan for vegetables
- 1/2 cup Parsley leaves and thin stems, lightly packed
- 1/4 cup Basil fresh, lightly packed
- 1/4 cup Tarragon fresh, lightly packed
- 1 tbsp Lemon zest
- 2 tbsp Lemon juice Fresh
- 1 clove Garlic Smashed
- 1 1/2 tbsp Capers Rinsed and drained
- 2 Anchovies Fillets, Optional
- 2 pinches Red pepper flakes More or less to taste
- 3/4 cup Olive Oil Plus more for brushing flatbread
- 1 Pinch Kosher salt To taste
- 1 Pinch Black pepper Freshly ground, to taste
- 2 Zucchini Sliced diagonally 1/3-inch thick
- 1/2 pound Asparagus Tough ends snapped off
- 1 Red Onion Sliced 1/3-inch thick
- 1 pound Pizza dough Ball of fresh or frozen dough, thawed and room temperature
- 8 oz Ricotta Cheese Skim
- To make the salsa verde in a food processor or blender, combine all herbs, lemon zest, 2 teaspoons lemon juice, garlic, capers, anchovy (if using) and red pepper flakes.
- Process until leaves are finely minced.
- With machine running, slowly add 1/2 cup olive oil until sauce is a creamy yellow-green color.
- Salt and pepper to taste.
- Build a two-zone fire, placing preheated Kingsford® Original Charcoal, briquets on one half of the bottom grill grate and leaving the other side void.
- Toss zucchini, asparagus and red onions (can substitute 1½–2 pounds seasonal vegetables of choice) with 3 tablespoons olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Grill over direct heat, turning often, until tender and charred in spots, about 5 minutes; transfer to the void side of the grill.
- Lightly oil grill grate and divide pizza dough in half. Gently roll and stretch each piece into a rectangle or oval about 14×8 inches and transfer to two lightly oiled baking sheets. (If it springs back, cover and let rest 10 minutes, then stretch again).
- Transfer dough to grill over direct heat. Cook until first side is lightly charred and dough is dry and stiff; one to two minutes. Turn and cook just until reverse side has a few light grill marks; 30 to 60 seconds. Transfer to baking sheets and let cool slightly.
- Top charred side of dough with the grilled vegetables, dividing evenly. Dollop ricotta over the vegetables on both flatbreads and drizzle with the salsa verde.
- Cut each flatbread into three to four pieces and serve immediately.
From recipes using locally sourced ingredients and terroir-centric cooking, craft cocktails, to the latest in tech and home DIY projects, Michael yearns to share his learned and found knowledge of the world.