Food & Recipes

Dough

2 Cups Unbleached Flour
1 Cup Whole Wheat Flour
1 to 1 1/4 Cup Water
1 tsp./ half packet quick rise yeast
2 tbsp. Extra Virgin Olive Oil
2 tsp. Sea Salt
3 tbsp. Fresh Chopped Chives

1. Turn your grill to medium high heat.
2. Activate the yeast using about a 1/2 cup warm water and the pinch of sugar. Add together and let sit until bubbles form.
3. Combine the yeast, flour, and 2 teaspoons salt in a bowl. Begin mixing and add the remaining 1/2 cup water and olive oil. Continue mixing until the mixture forms a ball and is slightly sticky. If it is too dry, add water a very little at a time until it acquires the desired consistency.
4. Turn the dough onto a work surface floured with the semolina and knead a few seconds. Grease a bowl with the remaining olive oil, and place the dough in it. Cover with plastic wrap or a damp cloth and allow it to rise in a warm place until the dough doubles in size, about 1 to 2 hours.
5. Turn the dough out onto your floured surface and (literally) punch it several times. Divide it into desired portions and roll into pizzas. Brush the dough with oil, sprinkle with salt and pepper before adding the toppings, and spread oil on the surface of the sheet pan. Bake at 350 degrees for about 20 to 30 minutes, or until crust browns
6. Please note I used 2 cups unbleached flour and 1 cup whole wheat flour, which provided both a chewy and crispy texture when pulled thin enough. I also added fresh chives for a bit of color and zing. This needs to be done 2 hours in advance.
7. Once you’ve made your dough, divide it and pull it out to desired size. With your hands, rub a little bit of oil on one side, and put the oiled side down on the grill. Close the lid and grill for about 3 minutes.
8. Flip the dough over and push the dough down with a spatula to create a thinner flatbread (if you desire… I desired). Evenly distribute the sliced figs, goat cheese, parmesan, chives, and sliced red onion across the dough. Give it all a generous grind of pepper and sprinkle of salt. Close the lid and grill for another 6 to 8 minutes until all toppings are melted and there are grill marks on the bottom of the dough.
9. In the meantime, toss the mache lettuce with the balsamic vinegar, olive oil and sprinkle of salt and pepper.
10. Remove the flatbreads and top with a hefty handful of the dressed mache. Chomp away while it’s hot!