Photo Credit: Elizabeth Newman
Don’t be intimidated by grilling pizza dough – it’s super easy, and it’s the way to go with cooking pizza when it’s too hot to cook indoors!
Grilled Heirloom Tomato Flatbread
- 1 pound store-bought pizza dough
- 2 tablespoons olive oil
- 1/2 cup whole-milk ricotta cheese
- 1/3 cup freshly grated parmesan cheese
- 3 large heirloom tomatoes sliced in 1/4" rounds
- 1/4 cup fresh basil torn
- 1/2 teaspoon sea salt flakes such as Maldon
- Olive oil to finish
- ½ teaspoon red pepper flakes to finish, optional
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- On a lightly floured work surface, roll out the pizza dough to be about 1/8-inch thick. Brush with half of the olive oil, and poke the dough several times throughout with a fork. Gently lay the dough on the hot grill, oiled side facing down, and cook for 4 minutes on the first side. Brush remaining tablespoon of olive oil on the second side, then flip and cook for 4 more minutes. Remove the dough from the grill and set on a clean workspace.
- Spread the ricotta evenly over the warm crust. Sprinkle the parmesan cheese on top. Add half of the basil, then shingle the heirloom tomatoes over the top. Finish with the remaning basil, sea salt, chili flakes and a drizzle of olive oil. Slice and serve warm or at room temperature.