Mediterranean Grilled Flatbreads Recipe

Short on time? Use store-bought naan or flatbreads as a quick substitute — just brush with olive oil and grill 1–2 minutes per side before adding toppings. Ingredients 2 1⁄4 cups all-purpose flour, plus more for dusting work surfaces 1 tsp. instant yeast 1 tsp. sugar 3⁄4 tsp. salt 2 tbsp. olive oil, plus more for bowl 3⁄4 cup warm water 3⁄4 cup pizza sauce or marinara 1 cup roasted red peppers, sliced 1⁄2 cup Kalamata olives, pitted and halved 1⁄2 cup canned artichoke hearts, drained and quartered 1 cup crumbled feta cheese 1 tsp. dried oregano Red pepper flakes (optional) Torn, fresh basil leaves Step 1 In large bowl, combine 2 1/4 cups flour, yeast, sugar and salt. Stir in 2 tablespoons oil and warm water until shaggy dough forms. On lightly floured surface, knead dough 5–7 minutes until smooth and elastic. Place in oiled bowl, cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour. Step 2 Preheat grill to medium heat. If using gas grill, turn off half of burners to create indirect heat zone. Step 3 Divide dough into 2 equal pieces, then roll or stretch each into -inch-thick oval. Step 4 Brush 1 side of each flatbread with oil, then place oil-side down on grill over direct heat. Grill until bottoms are golden and have grill marks, about 2–3 minutes. Brush tops with oil, then flip. Step 5 Working quickly, spread pizza sauce evenly over each flatbread, leaving -inch border. Top evenly with red peppers, olives, artichokes, feta, oregano and red pepper flakes, if using. Move flatbreads to indirect heat, close grill lid and cook until cheese is melted and bottoms are crispy, 5–7 minutes. Step 6 Remove from grill, then garnish with basil. Slice and serve immediately, refrigerating any leftovers.

Unbalanced

% Daily Values based on a 2,000 calorie diet

↑Support creators by visiting their site 😊