Grilled Flatbread Pizza

Grilled Flatbread Pizza

Man, do I love pizza. I could very seriously eat it multiple times a week. Oh wait, I have. Why? Because I’m a very clean eater who is obviously concerned about starting his abs in the kitchen with a healthy diet. *sarcastic smile*

I love pizza.

I’ve tried for a long time to make pizza at home and sometimes it’s good, sometimes it’s great. Sometimes, it’s just blah. It’s never the same. And it’s definitely never been restaurant quality.

UNTIL NOW.

I got this crust recipe from a cookbook of my friend Stacy’s because she swore to me that it was amazing. She was correct. Until then, I had been making a whole wheat crust and it was pretty good. But this…this is better. Trust me on it.

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Grilled Flatbread Pizza

2 ¾ Flour

1 Teaspoon Salt

1 Teaspoon Sugar

2 Tablespoons Olive Oil

1 Cup Wheat Beer

Marinara Sauce:

1 Small-Medium White or Yellow Onion, finely diced

Italian Seasoning

Fresh Basil, chopped

Olive Oil

1 Can Whole, Marzano Style Tomatoes

For Marinara:

Start by sautéing your diced onion (about ½ Cup) in about 2 tablespoons of Extra Virgin Olive Oil with the Italian Seasoning. Once the onion is tender and translucent, add your can of tomatoes and basil. Cover your sauce pan and let it simmer on low until the 'maters are soft and you can break them up pretty easily. If you have an immersion blender, pulse it through to make it really smooth. I like to add about ½ cup dry red wine in as well, because, well, I love wine. However, it gives it a really bold Italian flavor.

For the Crust:

Don’t be skeptical. Do the beer. If I have it, I usually do something like Blue Moon or anything high in yeast. It sounds gross but only if you’re gross like I am.

Combine all your ingredients in your stand mixer and mix on medium until they are super combined. If you need more flour, go for it. The dough needs to pull together and not stick to the bowl at all.

Let the dough rest for 10-15 minutes while you pour yourself a glass of red wine. Or white wine. Or both. In the same glass. Jk. Don’t be disgusting, Crazy Eyes.

Separate your dough into 2 or 4 balls and begin to work them into flatbreads with a dough roller on a flour dusted surface. Free will is really fun here because you can make them as thin as you like and as big as you like. It’s super fun.

Brush a little olive oil on both sides of your flatbread dough and warm up your grill (Make sure you spray cooking spray on it before you light it).

Don’t be scared. This is so easy and it goes pretty quickly.

Over medium to medium-high heat, gently lay your first crust out over the grill, making sure it’s completely flat. It’s super fun. It will start to bubble a little bit and after about 3 or 4 minutes, it’s ready to flip to the other side. Don't worry, it gets a little crispy so flipping it is easy.

The first time I did this, I was so nervous. I thought it would be a sticky catastrophe. Not the case!

Veggie Pizza with Marinara, Feta and Parmesan

After about 4 minutes on each side of each crust, take them in and dress them up for baking!

If you have a pizza stone, you can arrange your pizza with whatever toppings you like, cover it with cheese, and bake at 450 just until the cheese has melted.

This recipe is EXCELLENT if you like a little crunch in your crust or if you have lots of people who are picky. It’s really fun to do a “pizza bar” with assorted toppings and sauces and let everyone make their own pizza!

#Pizza! #Ole! #WrongLanguage!