Grilled Flatbread Pizza

Spring is coming, so it's time for some...

Grilled Flatbread Pizza

This crust is from Bobby Flay's Grill It! cookbook, and I improvise on the toppings. The crust turns out wonderfully if you cook it on a pizza stone that you have preheated on the grill (see comments below).

The crust:
3/4 c. warm water
1 tsp active dry yeast
6 T. olive oil (divided use)
2 c. AP flour plus extra for rolling
1 tsp. kosher salt

Mix the water and yeast and let stand until foamy. Add 2 T. of the oil, the flour and the salt and stir until combined. Transfer to a lightly floured flat surface and knead until dough is smooth. Grease the bottom and sides of large bowl with 1 T. of the remaining oil. Add the dough and turn to coat in the oil. Let rise covered with a cloth in a warm place until doubled in size, about an hour. Divide the dough into 2 equal pieces and roll into 2 8 inch circles. Place on a pizza palate or baking sheet sprinkles with fine cornmeal.
Cooking the pizza: Preheat the grill to high with a pizza stone. Brush the crust with olive oil flavored with minced garlic, sprinkle with kosher salt and cracked pepper.

I improvise with toppings-here are a list of my favorites:
Arugula, prosciutto and shaved parmesan (yum)
Basil, sliced garden tomatoes and feta cheese
Sausage, oregano, zucchini and onion
Spinach, scallions, artichoke hearts and Romano cheese

Cook the pizza on the stone for about 5-7 minutes.
Alternate method: Bobby actually grills the crust for 3 minutes on the grill rack without the stone, then flips it and puts on the toppings, and finishes it for another 2-3 minutes. I find that harder to do to be honest, so changed to cooking it on a stone more like a regular pizza.

Allison Liddell