Grilled Pesto, Mozzarella, & Sundried Tomato Flatbread
Ingredients
For the Flatbread Dough
- 3/4 cup warm water
- 1/2 tsp. sugar
- 2 tsp. yeast
- 1 Tbs. milk
- 2 Tbs. olive oil
- 1 cup bread flour
- 1/2 cup + 2 Tbs. all purpose flour
For the Flatbread Pizzas
- Olive oil for brushing the dough
- Approximately 1 cup prepared pesto
- 2 cups shredded mozzarella cheese
- Sundried tomatoes, sliced thin (amount depends on how many you’d like on each flatbread)
- Red pepper flakes
Instructions
For the Flatbread Dough
Mix warm water, sugar, and yeast in a measuring cup. Allow the yeast to bloom (bubble and foam) for approximately 8-10 minutes.
In the bowl of a stand mixer, add the bloomed water/yeast mixture, milk, olive oil, and both flours. Using your dough hook, knead the dough on low until it pulls away from the wall of the bowl. Turn the mixer to medium and knead for another 5 minutes, or until the dough forms a smooth ball. Once a ball has formed, place the dough ball into a lightly-greased bowl, cover the bowl, and set it aside in a warm place. Allow the dough to rise for an hour, or until it has doubled in size.
For the Flatbread Pizzas
Once the dough has risen, punch it down and divide it into four equal portions. Roll each portion into a large, flat rectangle shape, approximately 10 inches x 5 inches.
Heat a grill or grill pan over medium heat.
Once the grill is hot, brush the top of one flatbread with olive oil. Place the oiled side down on the grill and grill for 2-3 minutes, or until char marks have appeared on the bread, and the dough is set. Brush the other side with olive oil before flipping and cooking for another 1-2 minutes, or until the flatbread has cooked through. Remove flatbread from the grill, and repeat the process with the other flatbreads.
Heat the oven to broil. Place flatbreads on a baking sheet (you will need two different baking sheets).
Top each flatbread with 1/4 of the pesto, 1/4 of the mozzarella cheese, and desired amount of sundried tomatoes. Broil flatbreads until cheese is melted (one pan at a time). Once flatbreads are removed from the oven, sprinkle the tops with red pepper flakes. Cut and serve immediately.
