September 9, 2011

fig and goat cheese grilled flatbread pizza

No beating around the bush today. 
No fun stories. No hilarious jokes. No charming anecdotes.
Just pizza. 

Just delicious, sweet, salty, tangy pizza. 
Just chewy, crispy (yes, both at once), ridiculous flatbread pizza.

Fig and Goat Cheese Grilled Flatbread Pizza

1 ball of pizza dough (you can use pre-made or make your own. I used the recipe from here, I just prepared the dough without baking it)
4-5 ripe figs, sliced 1/4 thick, skin on
2-3 oz goat cheese, crumbled
2 slices of bacon, cooked and chopped
4-5 leaves of fresh basil, chopped
1 tsp extra virgin olive oil plus more for the grill
Balsamic Vinegar
Kosher salt and fresh ground black pepper, to taste

Prepare the dough. Spread or roll it very thin, but even. Try not to get areas which are too thin because these will form holes and burn easily. 

When the dough is ready, start the grill and get it very hot. If your grill has a temperature gauge, let it get to about 400 degrees.

Prep all the toppings. 

Spray or brush the surface of the dough with some of the olive oil and sprinkle with salt and pepper, if desired. Place that side down on the hot grill. Cook until the dough begins to firm up on the bottom and gets a nice brown color. Brush the uncooked side of the dough with olive oil and flip over.

Add the figs, goat cheese and bacon to the top of the grilled flat bread and shut the lid of the grill for about two minutes so the toppings can get warm and the bottom of the bread can finish cooking.

When the bottom is well toasted, remove the flatbread to a platter or cutting board and sprinkle it with chopped basil and drizzle with balsamic vinegar.

Tip: If using an outdoor grill, rub the surface of the grill with a rolled kitchen towel (use an old one you can throw away), lightly dipped in oil (be careful, use tongs to do this). This will help keep the dough from sticking. If you are using an indoor grill, it is probably nonstick and you will probably not need to do this.

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