Grilled Flatbreads with Vegetables and Cheese

Baking and Desserts | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Grilled flatbreads with vegetables and cheese

Ingredients

Olive Oil - 2½ tablespoons
Zucchini - 15.9 oz
Shallot - 1 head
Coarse Salt - to taste
Ground Black Pepper - to taste
Lemon - 1 piece
Unleavened dough - 15.9 oz
Garlic - 1 clove
Ricotta cheese - 6.3 oz
Grated Pecorino Romano Cheese - 1.1 oz
Dried Red Pepper - to taste
Basil leaves - to taste

Step by Step guide

Step 1

Prepare the grill, ensuring indirect heat (if using a charcoal grill, push the coals to one side; if using a gas grill, turn off 1 of the 2 burners); lightly oil the grill grate. Mix the zucchini and shallot with 2 tablespoons of olive oil; season with salt and pepper. Grill the zucchini and shallot over direct heat, turning often, until softened, about 5 minutes; set aside. Meanwhile, grill the lemon halves cut side down for about 4 minutes; set aside. Cut the shallot into 5 cm pieces using scissors.

Step 2

Carefully roll each piece of dough into an oval or rectangular flatbread measuring 35x20 cm and transfer to oiled baking sheets. (If the dough shrinks, cover and let it rest for 10 minutes, then roll it out again.) Move the dough to the grill over direct heat. Grill until lightly charred, about 1 minute (the dough should be dry and firm). Flip and grill for about 30 seconds until grill marks appear. Transfer to a baking sheet and let cool slightly. Rub the charred side of the dough with garlic, then add the vegetables. Top with ricotta and sprinkle with Pecorino.

Step 3

Place the flatbreads on the grill in the indirect heat zone; close the grill and bake until the cheese softens and the crust dries out, about 5 minutes. Transfer to a work surface and squeeze the juice from the grilled lemon halves over the flatbreads. Sprinkle with red pepper, basil, and salt; drizzle with olive oil.