We are continuing with more grilling recipes on the blog because it’s summertime! Basically all cooking should be done outside now, am I right?? We posted our Zucchini, Ricotta and Hazelnut flatbread earlier this month with the promise of more, so today we are sharing a simpler grilled tomato basil flatbread! Think of it as a grilled margherita pizza. The dough recipe is the same as the zucchini flatbread recipe. We are just changing up the toppings.
Tomato & Basil Variations
We love the flavors of tomato, basil, and mozzarella. It’s a classic combination! We constantly look for ways to incorporate it into our summer meals (see our rustic tomato tart if you want more). The most obvious way of using it is, of course, on a pizza! We love making pizzas at home, but the dough needs to be made a day in advance so you have to plan ahead. With this recipe, it only needs to rest for 1-2 hours and it’s ready to go! Perfect for a quick shortcut to homemade pizza. We also love to use the grill. The dough goes straight onto the grill, so you don’t even need a special pizza stone or pan.
Flatbread Toppings
These grilled tomato basil flatbreads are topped with shredded mozzarella cheese and grated parmesan. You can definitely top them with other types of cheese as well. We just like the basic combination of these two cheeses. Fresh mozzarella could also be a great addition to it. We add the shredded mozzarella cheese on while the dough is just about finished on the grill, so it can melt a bit. Then, after removing the flatbread from the grill, we add on the freshly sliced tomatoes and chopped basil. We finish it off with the parmesan cheese, along with a drizzle of olive oil and crushed red pepper.
Again, this grilled tomato basil flatbread is an incredibly versatile recipe that can be adapted to your tastes. Get creative with your toppings, adding on pepperoni or salami, or your favorite mushrooms, fresh arugula or spinach. We’d love to hear your favorite flavor combinations, so share with us in the comments or tag us in your photos on Instagram!
Ingredients
Equipment
Method
- Combine the flours and salt into a large mixing bowl or bowl for your standing mixer. .
- Combine the milk with the sugar and microwave for about 30 seconds to warm it slightly. Stir to dissolve the sugar, then add the yeast packet.
- Allow the yeast to proof for 1-2 minutes. You should see a bubbly foam forming. If this does not occur, your yeast may be old or no longer active.
- Once the yeast has proofed, you can add it to your flour mixture and knead using the dough hook attachment or by hand for about 5-6 minutes.
- The dough should be soft and stick to itself. If it feels dry, you can add 1 tablespoon of water as needed until the desired consistency is reached. Cover with plastic wrap or damp towel and let rise for about 1-2 hours or until the dough has doubled in size.
- Ready the grill, you want it at medium-high heat.
- Once the dough is done proofing, divide it into 3 equal parts. Using a rolling pin, roll them out until about 1/8 inch thick. Brush with some olive oil and sprinkle on some salt before adding onto the grill.
- Gently place onto the grill (using a pizza paddle helps) and cook for about 1-2 minutes on each side or until charred and bubbled up.
- Towards the end of cooking the second side, add on the shredded mozzarella cheese.
- Remove from the grill, and then add your sliced tomatoes, chopped basil, and fresh parmesan cheese. Drizzle with a little olive oil and sea salt before serving. Then, repeat with the remaining 2 flatbreads.