Feb 14, 2012

Grilled Flat Bread with Three ToppingsRecipe from Weber's Way to Grill™ by Jamie Purviance

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Grocery List

Fresh Produce

  • 0.25 oz fresh basil
  • 0.33 oz fresh Italian parsley
  • 0.125 oz fresh sage
  • 1 garlic heads
  • 2 lemons
  • 1 shallots

Oil and Spices

  • 0.5 cup extra-virgin olive oil
  • 0.75 tsp freshly ground black pepper
  • 1 tbsp kosher salt

Condiments

  • 2 tsp balsamic vinegar
  • 2 tbsp capers
  • 0.5 cup kalamata olives

Dairy

  • 4 oz crumbled blue cheese
  • 0.25 cup unsalted butter

Other

  • 4.5 cup all-purpose flour
  • 1 cans cannellini or navy beans (each 15 oz)
  • 0.5 tsp granulated sugar
  • 8 oil-packed sun-dried tomato halves
  • 1 packages rapid-rise active dry yeast
  • 0.5 cup walnut pieces

Ingredients

Flat Bread

  • 1½ cups warm water (100° to 110°F)
  • 1 package rapid-rise active dry yeast
  • ½ teaspoon granulated sugar
  • 4½ cups all-purpose flour
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt

White Bean Puree with Roasted Garlic

  • 1 small head garlic
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 1 can (15 ounces) cannellini or navy beans, rinsed
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup loosely packed fresh Italian parsley leaves
  • 2–3 small fresh sage leaves

Tomato Tapenade

  • ½ cup pitted kalamata olives, drained
  • ½ cup oil-packed sun-dried tomato halves, drained
  • 1 small garlic clove or several roasted garlic cloves
  • 3–4 tablespoons extra-virgin olive oil
  • ¼ cup loosely packed fresh basil leaves
  • 2 tablespoons capers, drained
  • 2 teaspoons balsamic vinegar
  • ¼ teaspoon freshly ground black pepper

Blue Cheese-Walnut Spread

  • 4 ounces crumbled blue cheese, such as Maytag or Danish
  • ¼ cup (½ stick) unsalted butter, softened
  • ½ cup walnuts, lightly toasted and coarsely chopped
  • ¼ cup minced shallot
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon freshly ground black pepper
  • Finely chopped fresh Italian parsley leaves (optional)

Instructions

  1. For the Flat Bread

    In the bowl of an electric stand mixer, combine the water, yeast, and sugar. Stir briefly and let stand for 5 minutes or until the top surface has a thin, frothy layer (this indicates that the yeast is active). Add the flour, oil, and salt. Fit the mixer with the dough hook and mix on low speed for about 1 minute or until the dough begins to come together. Increase the speed to medium. Continue to mix until the dough is slightly sticky, smooth, and elastic, about 10 minutes. Form the dough into a ball and place in a lightly oiled bowl. Turn it over to coat all sides and tightly cover the bowl with plastic wrap. Allow the dough to rise in a warm place until it has doubled in size, 1½ to 2 hours.

    Prepare the grill for direct cooking over medium heat (350° to 450°F).

    Turn the dough out onto a lightly oiled surface and cut it into 12 equal portions, 2 to 3 ounces each. Using your fingers and the palms of your hands (oil them, too), stretch the dough to a length of about 8 inches. The first stretch will probably shrink back, but continue to pull and stretch using gentle pressure until you achieve the proper length. As needed, add more oil to the surface to keep the dough moist and pliable. Stack the pieces of dough between sheets of parchment paper.

    Brush the cooking grates clean. Carefully lay the pieces of dough, a few at a time, over direct medium heat. Within 1 to 2 minutes the undersides of the dough should crisp, darken, and harden, and the tops will puff slightly. Turn them over and continue to cook until both sides are dark brown, about 6 minutes total, turning every minute. If desired, keep warm over indirect heat. Serve warm or at room temperature with the topping(s) of your choice.

  2. For the White Bean Puree with Roasted Garlic

    Prepare the grill for indirect cooking over medium heat (350° to 450°F).

    Remove the loose, papery outer skin from a head of garlic and cut off the top to expose the cloves. Place the garlic on a large square of aluminum foil and drizzle 1 teaspoon of the oil over the top of the cloves. Fold up the sides to make a sealed packet, leaving a little room for the expansion of steam. Grill over indirect medium heat, with the lid closed, until the cloves are soft, 45 minutes to 1 hour.

    In the bowl of a food processor, squeeze out the garlic cloves, being careful not to add any of the papery skin, and then add and puree the beans, the remaining 2 tablespoons of oil, the lemon zest, lemon juice, salt, and pepper. Add the parsley and sage and process to give the puree a consistency that resembles the texture of hummus. If necessary, add additional oil to create a smoother consistency.

  3. For the Tomato Tapenade

    In the bowl of a food processor, pulse the olives, tomatoes, and garlic several times to coarsely chop them. Add in 3 tablespoons of the oil and the rest of the ingredients. Continue to puree until the mixture is well combined. Add the remaining tablespoon of oil if the tapenade seems too chunky.

  4. For the Blue Cheese-Walnut Spread

    Using a fork or an electric stand mixer fitted with the paddle attachment on low speed, mix the blue cheese and butter to form a semi-smooth spread. It’s okay if there are some chunks of blue cheese. Fold in the remaining ingredients, including parsley to taste.

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