I love grilling. Thank my dad. And my new grill. And Weber chimney. Seriously. You’ll have perfect grilling coals in 5 minutes. Magic.
So in my search of something to cook for dinner (read: Google and Pinterest search for asiago recipes. uninspired. Pinterest search for arugula. success.)
http://www.kalynskitchen.com/2011/11/recipe-for-kalyns-favorite-baby-arugula.html
Then I saw an asiago flatbread recipe. Which made me think why turn on my crazy hot oven in my crazy hot apartment (no AC up here in the North) when I could grill outside! And if I’m going to grill a flatbread why not grill some flatbread pizzas?
This is my go-to pizza recipe:
http://www.thekitchn.com/recipe-homemade-thin-crust-pizza-recipes-from-the-kitchn-45499
I’ve got it memorized. 4 ingredients. Takes under 10 minutes. Why people buy pizza dough confuses me.
Flatbread = pizza but the crust is cooked through first then topped. I added italian seasoning to my dough recipe for these also.
Grilled flatbread = thin rolled out dough (1/4″) grilled on both sides for 3-4 minutes or until bubbles appear.
Toppings for flatbread one: olive oil then shredded mozzarella (thin layer) then arugula (it wilts in the grill so pile it high) then freshly grated romano and parmesan and black pepper, and a drizzle of balsamic.
Grilling: indirect heat with the lid closed till the cheese is melty (depends on your grill mine took around 8 minutes by I rotated it twice to not burn the bottom of the flatbread)
Topping for flatbread two: olive oil + mozz + pepperoni. why mess with the classics. oh and a little garlic powder over the top. Same grilling as the previous minus some time since it had less toppings.
End result: be less impatient and burn less things. Also don’t make the salad while things are actually on the grill. My bottoms got a liiiiittle crispy. But still delicious. Oh and all cooking goes better with light-up stolen-from-Paris champagne glasses. Filled with champagne. FYI.
Post-College Cooking 