April 11, 2016

easy grilled flatbread pizzas three ways

Can I get an amen for any recipe that starts with a can of refrigerated dough?! This recipe does! Can you believe it?! Something this pretty is so easy?! Well, these grilled flatbread pizzas are a piece of cake to make on a busy weeknight. Or have a build-your-own-pizza dinner party with friends! Load up your pizzas with whatever toppings you like! But these three are delicious! Classic pepperoni & basil, pesto & mozzarella, and prosciutto, caramelized shallots & arugula! Fresh mozzarella is the key. You can find it in your fancy cheese section at the grocery. But y'all, it's worth it! Click HERE to watch the Cooking Today episode featuring these easy grilled flatbread pizzas! 


1 can of thin crust refrigerated pizza dough
Olive oil
Salt and pepper
Cornmeal for work area

{classic pepperoni pizza}
Jarred marinara sauce
Sliced mozzarella
Basil, leaves rolled and cut in chiffonade*

{easy pesto pizza}
Jarred pesto (or fresh if you’re feeling ambitious)
Fresh sliced mozzarella

{caramelized scallions and prosciutto pizza}
Olive oil
Crumbled goat cheese
3-4 shallots, thinly sliced and caramelized
Baby arugula*

Preheat a grill pan over medium high heat.
Roll out refrigerated pizza dough on an area sprinkled with cornmeal, cut into four squares.
Brush the tops with olive oil then salt and pepper.
Place one square on grill pan and grill until the underneath side has dark grill marks and easily releases from the pan. Flip over and grill on the other side. Remove crust, set aside, and repeat with other pieces of dough.

Preheat oven to 450.

Layer grilled crusts in order of ingredients shown. Ingredients marked with an asterisk* should be added after the pizzas come out of the oven. Bake on a rimmed baking sheet lined with parchment paper for 7-10 minutes or until cheeses are melted and crusts look golden and yummy! Remove from oven and add cold toppings marked above.