Grilled Flatbread Pizza

31 Aug

WHO SAYS PIZZA ISN’T HEALTHY??

The other night, as my stomach started to rumble and I looked up from my 3 zillion Google Chrome Tabs to a clock that said “8:45”, I realized that I had not gone grocery shopping any time recently, but I knew we still had a drawer full of veggies in the fridge (I tend to overestimate the amount of vegetables to buy but yet it seems like we need an endless supply of fruit).  There was a bunch of Brocoli Rabe, or, the more fun way to say it, RAPINI, which I had bought after reading how much higher it is in things like vitamins A,C, and K, potassium, iron, and calcium than most other dark leafy greens.  I’m not actually sure if its considered a dark leafy green or a cruciferous vegetable.  Anyone know? Either way, high in soluble fire and packed with anti-cancer properties. So YAY RAPINI. Scream it in an Italian accent.

I’ve always loved those flatbread pizzas that you can get at various farmers markets and cafes.  The Saturday market at Prospect Park comes to mind.  Luckily, a I have been on a making my own bread kick and have tons of packages of yeast in the cupboard.  So I decided to whip up a half whole wheat-honey pizza dough and make a flatbread pizza with all the leftover veggies I had. That was broccoli rabe, broccolini, red onion, zucchini, yellow squash, and red peppers. I added some goat cheese and prosciutto for a kick of flavor, but as long as the veggies are spiced well you can leave these out, or try feta or other meats instead.  You can use pretty much whatever you have in your fridge.

Grilled Flatbread Pizza

Ingredients

for dough

4 cups flour (I used half whole wheat and half white)

1 1/4 cups lukewarm water

1 package active dry yeast (2 1/4 teaspoons)

2 tablespoons extra virgin olive oil

1 teaspoon salt

1 teaspoon honey

1/4 cup additional water or milk

for topping (vegetables may vary)

1 red onion, sliced

3 cloves garlic, sliced

2 red bell peppers

1 zucchini, sliced into manageable pieces

1 yellow squash, sliced like zucchini

few handfuls of goat cheese, crumbled

1/4 lb prosciutto, roughly torn or cut

1/4 cup parmesan, grated

salt and freshly ground black pepper to taste

Preheat the oven to 450°.

In a small bowl dissolve the yeast in the lukewarm water. Mix in the honey, then let the mixture sit for about 10 minutes until foamy.  Meanwhile, mix the flour and salt in a large bowl and make a “well” in the middle. Pour 2 tablespoons olive oil and yeast mixture into the center of the flour. Using your hands, or a spoon if you wish, slowly stir the mixture by gradually bringing the flour to the center in a circular motion.  When it is a good consistency (you may need to add a bit more flour depending on the type you are using), flour a clean surface and knead the dough fora bout 5-8 minutes until the dough feels elastic.  Place in a bowl, drizze with olive oil, and cover with plastic wrap.  Put in a warm place and let it rise for about an hour.  The more warm and moist the location, the faster the rising process will go.

While the dough is rising, prepare the vegetables. Blacken the red bell peppers like you did for the Couscous with Grilled Summer Vegetables and Herbs. Slice all the vegetables so they are a manageable size. Put them all in a large bowl (including the garlic), drizze with olive oil, and season with salt and pepper.  (you could also use some thyme, basil, or whatever herbs you are in the mood for.

Once the dough has risen, roll it out to about 1/4 inch thickness and stretch over the pan you are using. This recipe made me one 18×13 inch flatbread and one 9×13 inch flatbread.   Cover the dough with all the vegetables, then spread the goat cheese, prosciutto, and parmesan evenly across the pizza(s).

Bake 12-14 minutes, and keep your eye on it.

SO GOOD. and so fibrous. And great for lunch the next day (if it doesn’t all get eaten…). I know I always say that. But leftover dinners are the best lunches.


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