Once the weather heats up, we turn to no cook or grilling recipes as much as possible. Who wants to turn on the hot oven in this Texas heat?? Enter this easy grilled flatbread recipe! We use a basic charcoal grill and love the results. This grilled flatbread is incredibly delicious and can be topped with really any ingredients you want! We’ll be sharing three of our favorite topping ideas with you guys over the next few weeks. Let’s start with our personal favorite – grilled zucchini, ricotta, and hazelnut flatbread!
The dough recipe features only a few ingredients that you likely already have on hand in your pantry! Flour, yeast, milk, sugar, and salt. It does need to rise for a good 1-2 hours, so this is a great recipe to prep on a weekend for those that work during the week! The dough recipe makes about 3 flatbreads, so even better, make this for your next get together and pair with a batch of your favorite cocktail (like this pineapple mezcal margarita) for a fun night.
Once the dough has risen, get your grill set up. We prefer using a charcoal grill, but this can be done on any type of grill! I recommend medium-high heat for this recipe. Start by grilling your zucchini first and set aside before throwing on your flatbread. The flatbread will take literal minutes to grill, so be sure not to take your eye off of it. Once it bubbles up nicely, you can flip it to let it finish on the other side. Don’t worry if you have some parts that are charred, that’s the best part.
Take it off the heat and let it cool slightly so your ricotta does not melt right off. Spread on the ricotta in a nice thick layer. Then add on the grilled zucchini slices, your chopped hazelnuts, fresh basil, a drizzle of olive oil and some flaky sea salt. We also added a splash of our favorite balsamic vinegar to add a hint of sweetness. This grilled zucchini, ricotta, and hazelnut flatbread is incredibly delicious and a perfect light summer meal.
Stay tuned as we share some of our other favorite flatbread ideas this month! Happy grilling!
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 If this does not occur, your yeast may be old or no longer active.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.
- While the dough is proofing, toss your zucchini in about 1/4 cup of olive oil, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper.
- Get your grill ready, you want it reaching medium-high heat.
- Grill the zucchini for about 2 minutes on each side then remove from the grill and set aside.
- 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.
- Remove from the heat and allow to cool slightly. Then spread the ricotta in an even layer, followed by the grilled zucchini, chopped hazelnuts, and fresh basil. Top off with a drizzle of olive oil and sea salt. Repeat with the other 2 remaining flatbreads.