Grilled Flatbread

Last year it was grilled pizza that we loved.

This year we're loving grilled flatbread.

Not to split hairs (especially around food) but there is a difference.

When we grilled pizza, we would grill one side of the dough, flip it and madly add our toppings as we stood over the hot grill.

When we grill flatbread, we grill both sides of the dough, remove the flatbread from the grill and THEN add the toppings. Much more conducive to family harmony around the barbecue. And to getting the dough cooked through....

So I was still working on the leftover ricotta I had purchased to make my Easter Cannoli. I added some garlic to the ricotta, caramelized some onions and mushrooms, grated some parmesan and then layered the toppings on the grilled flatbread: A nice thick shmear (is that a word?) of garlic ricotta, the onions and mushrooms, some parmesan and a layer of chopped arugula.

And let me tell you it was fantastic. Much credit goes to my Honey, the Grill Master, who got the flatbread nice and crispy.

Sorry I don't have the ingredients measured out for you...I'm not a measuring sort of cook, more like some of this and some of that, but this is not really an exact type of recipe. In fact, you can even think of it as a "clean out the fridge" sort of recipe!

All you need is some bread dough from your local pizza place (they will have it at your market too - I like to buy mine from a nearby Italian bakery). Let it sit out on your counter to rise; punch down and divide into two pieces. Roll or throw (for you professionals) until the dough is nice and thin. The shape is not important; I actually prefer it to be rather misshapen and rustic. In fact, this is soooo easy that my stroke-impaired-one-handed Honey does this step....so step back and let your kids get involved!

Choose any toppings that you like. It can be as simple as ricotta topped with sliced tomatoes and basil or as complex as a horseradish cream topped with slices of rare roast beef and argula or cream cheese topped with smoked salmon, capers, dill and a squeeze of lemon juice. Or how about hummus topped with chopped kalamata olives, tomato and parsley?

I think we'll be eating grilled flatbread a lot this summer......

Rambling Observations of a Foodie

 
Let me just say at the start that I am not a gourmet cook. I love to cook. I love to read about food. I love to eat and I love to watch the Food Network. In fact, I think I may have a small addiction problem with watching cooking shows.
 
I love Iron Chef America. Did anyone see what they did with zucchini last night? Amazing! It's incredible what they can do in only one hour. Bobby Flay's Throwdown is another favorite; it has shown a humble side of Bobby that is very appealing. The Barefoot Contessa can always provide great recipes although I usually cut back on the butter, cream and $$$ ingredients. Her Easy Lobster Paella is just as good without the lobster!
 
I'm hooked on The Next Food Network Star too, but let's be fair! They make those people jump through hoops of fire! Bobby Flay has two sous chefs to help him with a throwdown. The contestants not only had to prepare their own dish but also a second dish that their competitor selected....alone, without any help. And have you seen the early shows of Emeril, Molto Mario and Giada? Nothing like the polished performers they are today. They were allowed to hone their skills as they filmed their shows but the NFNS people are expected to be sensational from the get go. Still there are new shows popping up, unjudged by the Network panel. Who is Aida? Where did Sunny come from?
 
And speaking of Giada.....I love her recipes and she is beautiful, but would somebody please put some clothes on that woman!? Do her producers actually think guys are looking at her food?
 
Just my observations.........