Grilled Vegetable Flatbread Recipe

summer veggies

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Salsa Verde Ingredients

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Flatbread Ingredients

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Blend the salsa verde

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Add the olive oil

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Heat up the grill

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Prepare the veggies

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Grill the veggies

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Roll out pizza dough

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Grill the dough

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Build the flatbread

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[{"selector":"#anim-8a96be1c-558c-4dd8-bbf9-5772c084d147","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-9633ccf8-ceae-4c96-9cbc-80376098188b","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-c5da7b17-1040-4b79-813c-889312bddbc1","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Cut each flatbread into three to four pieces and serve! Visit MK Library for the complete recipe instructions. Vegetable Flatbread Recipe

More MK Library Recipes

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summer veggies

Grilled Vegetable Flatbread Recipe

MKLibrary.com

Salsa Verde Ingredients

Flatbread Ingredients

01 Zucchini

02 Asparagus

03 Red Onion

04 Pizza dough

05 Ricotta Cheese

Blend the salsa verde

Combine everything but the salt, pepper and olive oil in a food processor or blender until leaves are finely minced.

Add the olive oil

With blender running, slowly add the olive oil until sauce is a creamy yellow-green color. Salt and pepper to taste.

Heat up the grill

Heat your charcoal briquettes. Push them to one half of the bottom grill grate, leaving the other side empty.

Prepare the veggies

Slice the zucchini into coins and cut the onion into large pieces. Toss the zucchini, asparagus and red onions with the olive oil, salt and pepper

Grill the veggies

Grill the veggies over direct heat, turning often. Cook until tender and charred in spots, about 5 minutes. Transfer to the empty side of the grill when done.

Roll out pizza dough

Divide the pizza dough in half and roll/stretch each piece into a rectangle or oval. Transfer the flattened dough to two lightly oiled baking sheets.

Grill the dough

Grill dough over direct heat. Cook until first side is lightly charred and dough is 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 sheet and let cool slightly.

Build the flatbread

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.

More MK Library Recipes

Jerk Chicken Recipe

Roasted Cajun Shrimp and Sausage Recipe