Wednesday, April 30, 2014

GRILLED Flat Bread with Sea Salt, Pepper and Parmesan Cheese - 52 Grilled Pizzas, Appetizers

this is something I need to do more often... Not quite a grilled pizza, instead it is thick enough to be a nice thick slice of bread (think Texas Toast thick), but thin enough that you can cook this on the grill, just about 3 minutes per side.  Long enough to get a nice char (pretty pretty, and adds a layer of taste).  Also long enough that the high heat from the grill will cook the dough all the way through.

One caution is to resist the urge to add lots of toppings.  You are making toast, not a pizza.  No need for sauce and meats, extra veggies or lots of cheese.  Just the bread and  select few toppings.

Like this with a layer of extra Olive Oil, Coarse Ground Sea Salt Fresh Ground Pepper and a few shavings of Parmesan Cheese...

A perfect "Toast" to serve along with a salad...

OK, this is very easy ...

If this is your first time cooking bread dough on a grill, you might want to look over my post on Pizzeria Pizza at Home... Lots of tips there that will help.  Also taking a look at a past post on a grilled pizza will give even more specific tips for grillers.

Here's all you need...

1 Ball of Pizza Dough (A "Regular" bread dough can be used (I especially like to make an oil rich Focaccia Bread recipe on the grill, but a pizza dough ball works perfectly fine as well, and something I always have around my fridge or can make up quickly when needed).
Drizzle of Extra Virgin Oilive Oil
2 Large Pinches of Coarse Grind Sea Salt
Several twists of a Pepper Grinder
Several shavings of Parmesan Cheese...

  1. Hand form the dough into aflat shape... roughly half the diameter of a pizza, which is obviously thicker
  2. Slap this on the grill over direct high heat.  Allow to cook with the grill lid closed for 3 minutes
  3. Flip the dough, top with the drizzle of oil, Salt, Pepper and Cheese shavings, close the lid and cook for another 3 minutes
  4. And that's it... Remove from the grill, allow to rest for a couple of minutes to allow the internal temperature to finish cooking the dough al the way through, slice while still warm and ENJOY!!!
And it turns out chewy, soft, FILLED WITH FLAVOR, a perfect compliment to a Massaged Kale Salad (tomorrow's post) and good enough for a brave husband to serve to his wife's friends and neighbors (see yesterday's post for the story of my grilling dinner for the neighborhood book club)!


So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!


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And BTW, if you are not yet part of a group board, drop me an email at and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
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