Grilled Vegetable Flatbreads
The San Francisco Bay Area represents a colorful mosaic of diverse cultures, lifestyles and flavors. Our grilled vegetable flatbread is inspired by the city’s strong Italian food heritage, but also features a brilliant salsa verde that takes this non-traditional pizza over the top.
Ingredients
Salsa Verde
- 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
Flatbread
- 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
Equipment
- Charcoal grill
- Long-handled tongs
- Non stick grill pan for vegetables
Method
Salsa Verde
- 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.
Flatbread
- 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 14x8 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.
Nutrition
Serving: 1gCalories: 529kcalCarbohydrates: 45gProtein: 13gFat: 35gSaturated Fat: 8gCholesterol: 20mgSodium: 654mgPotassium: 405mgFiber: 3gSugar: 8gVitamin A: 1158IUVitamin C: 26mgCalcium: 137mgIron: 5mg
