If you walk into our house on any given Friday evening in the summer, you’ll find us eating these flatbreads. They are, without a doubt, my favorite summer meal.
They aren’t the simplest of meals to put together (there are, admittedly, a lot of moving parts), but the flavor that comes together in the end is worth all the chopping, roasting, and grilling. If I had to pick what my last meal would be, it would be one of these flatbreads.
If you’ve never grilled pizza or flatbreads before, I highly recommend giving it a shot. It’s pretty much the fastest way to cook a pizza (once it’s on the grill, you’ll be eating in less than five minutes), and the grill imparts such an incredible flavor to pizza. It’s so different from an oven-baked pie.
Since the pizza does cook so quickly on the grill, this is one meal where it is vital to have mise en place—which is the fancy French way of saying that you need to have all your crap together before you start cooking. You don’t want your dough to be on the grill, and then you have to run inside to shred cheese. No, no. Make sure you have all the elements ready to go before dough ever touches a grill grate.
You all know that I’m a cheese lover, but, as much as it feels wrong to say this, you’ll want to go light on the cheese on these flatbreads. Cheese is wonderful, and I like to use it in high-volume when I want my pizza to feel and tasty cheesy, but these flatbreads aren’t about the cheese.
They are about the fresh flavors of roasted veggies and fresh herbs—the cheese is just the glue that holds it all together. No need to blanket the whole thing in a thick layer of mozzarella, just a light dusting makes the pizza come together perfectly.
As far as the veggie toppings on this pizza go, this mushroom, tomato, onion, pepper, olive combo is a classic—and we can always rely on its tastiness, but depending on the season, I’ll mix it up sometimes, too. You can never go wrong with a roasted veggie, so if you’d normally roast it and eat it, you can roast it, and put it on a pizza, no problem. Think asparagus and roasted potatoes in the Spring (uh, yum). And roasted squash and kale in the Fall (double yum). Use your imagination! Enjoy.