Grilled Flatbread

Can be topped with any combination of ingredients and is particularly tasty served plain with hummus and olives. You can also grill flatbreads and freeze them for future use.

Flatbread

• 1½ cups warm water (105-110°F)
• ½ tsp. active dry yeast
• 4 cups all-purpose flour
• 1½ tsp. kosher salt
• 2 Tbsp. olive oil

Instructions:

1. In bowl of a mixer fitted with a dough hook, mix water and yeast and let stand for 5 minutes. Gradually pour in 2 cups of flour. Mix for 1 minute and form a sponge. Let stand, covered for at least an hour.
2. Put bowl back in mixer. Add salt and olive oil and flour, ½ cup at a time to form dough (should be slightly sticky). Knead. Place in a clean, oiled bowl. Cover and allow dough to rise for about 2 hours.
3. Divide dough into 4 balls. Rest for 10 minutes and roll out into 8-inch rounds.

Toppings

• ½ cup olive oil
• 16 Concerto™ Grape Tomatoes, halved
• 8 oz. fresh ricotta, drained
• 2 tsp. fresh oregano, finely chopped
• 2 tsp. garlic salt
• ground pepper to taste

Instructions:

1. Preheat grill to medium/high.
2. Brush flatbread dough with olive oil and toss on grill. Grill both sides to a golden brown and remove.
3. Spread one side with ricotta, season with garlic salt and ground pepper. Scatter Concerto™ tomatoes and fresh oregano over flatbreads and serve immediately.