Quantcast

Grilled Flatbread Pizzas - abc27 WHTM

Grilled Flatbread Pizzas

Posted: Updated:

Enjoy these recipes for Grilled Flatbread Pizza from Executive Chef John Reis of Harrisburg Hilton.

 

Grilled Flatbread with Grilled Peaches, Gorgonzola, Prosciutto and Arugula

 

Ingredients:

1 flatbread/pizza

2-3 ripe, yet firm peaches (washed, thinly sliced, lightly oiled, grilled for 1 minute on each side)

4 oz. Gorgonzola cheese (soft)

2 oz. Prosciutto, very thinly sliced

2 cups baby Arugula (washed, dried)

Romano cheese

2 Tbsp Balsamic glaze

 

Directions:

1. Slightly brush pizza with a little oil

2. Set pizza on medium high grill for 1-2 minutes. (careful not to burn) Turn over. Grill other side of pizza.

3. Brush with more oil if needed. Spread with Gorgonzola cheese, sliced peaches, and Prosciutto.  Return to grill for just a few minutes until cheese melts

4. Top with Arugula and Balsamic glaze. Cut into slices.

 

Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chile Oil, and Mint

Serves: 4

 

Ingredients:

2 lavash breads

Olive oil

1 eggplant, sliced and skin off

Salt and freshly ground black pepper

Spicy Hummus (recipe follows)

12 ounces crumbled Feta cheese

Red Chile Oil (recipe follows)

Chopped fresh mint, for garnish

 

Directions:

1. Preheat the grill to high. Brush the lavash with oil on both sides. Grill until golden brown on both sides. Brush the eggplant with oil and season with salt and pepper. Grill the eggplant, until golden brown

2. Spread the Spicy Hummus over the bread, top with the eggplant, and then the feta. Grill, with the cover down for 2 to 3 minutes, or until cheese is melted. Remove from the grill, drizzle with the Red Chile Oil and sprinkle with mint.

 

Spicy Hummus:

Ingredients:

2 cup cooked chick peas

2 cloves garlic, chopped

1/4 cup Tahini

1/4 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1/2 lemon, juiced

1/2 cup to 3/4 cup olive oil

Salt and freshly ground pepper

3 tablespoons chopped parsley leaves

 

Directions:

1. Place all ingredients in a blender and blend for 5 minutes. Strain into a small bowl.

 

Red Chile Oil:

Ingredients:

2 Ancho chiles, stemmed and chopped

1 New Mexican red chili, stemmed and chopped

1 teaspoon chile de arbol powder

1 cup canola oil

Salt

 

Directions:

1. Place all ingredients in a blender and blend for 5 minutes. Strain into a small bowl.

 

Grilled Pizza with Prosciutto, Pesto and Taleggio

 

Ingredients:

2 tablespoons olive oil

1  lavash bread

2 tablespoons pesto

1 to 2 ounces thinly sliced Prosciutto

1/3 cup grated Taleggio cheese

 

Directions:

1. Brush the flat bread with oil and place on grill. Turn the dough over and quickly spread the pesto over the dough in a thin, even layer. Lay the Prosciutto slices over the pesto, then sprinkle the cheese evenly over the Prosciutto.

2. Continue to cook, rotating the dough every 30 seconds or so, until the cheese is melted and the bottom of the crust is well-marked and cooked through, 3 to 4 minutes.

3. Remove from the grill, cut into 6 slices and serve immediately. 

 

Grilled Shrimp and Cilantro Pesto Pizza

 

Ingredients:

2 lavash breads

1 1/2 teaspoons salt

3 teaspoons olive oil, divided, plus more for brushing dough

2 cups grated Monterey Jack cheese

Cilantro Pesto (recipe follows)

Grilled Shrimp (recipe follows)

Cilantro leaves, for garnish

 

Directions:

1. Preheat the grill to medium-high.

2. Brush the lavash with oil and place on grill. turn over and spread a few tablespoons of the cilantro pesto over.

3. Top each pizza with shrimp,and the Monterey Jack cheese, keep on grill until cheese melts. Sprinkle with cilantro leaves and serve.

 

Cilantro Pesto:

Ingredients:

3/4 cup fresh cilantro leaves

1/4 cup parsley leaves

2 garlic cloves, coarsely chopped

2 tablespoons pine nuts

1/4 cup grated Parmesan

1/2 cup olive oil

Salt and freshly ground black pepper

 

Directions:

1. Put all ingredients in the work bowl of a food processor. Process until smooth. Season with salt and pepper to taste.

 

Grilled Shrimp

Ingredients:

16 large shrimp, peeled and deveined

Olive oil

Salt and freshly ground black pepper

 

Directions:

1. Preheat the grill to high.

2. In a large bowl, toss the shrimp with enough olive oil to coat, and season with salt and pepper.

3. Grill for 1 to 2 minutes per side or until just cooked through. Remove from grill and keep warm until ready to use.

 

Powered by WorldNow