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Rosemary Flatbread Pizza

Personal Pizzas Made to Order on the Grill in a Jiffy!

I was craving something a little bit different on Saturday. We had a late (second) breakfast after my 5k, but March Madness has hit (Go Heels!), and we needed something we could do relatively quickly and on the early side. As it was such a beautiful day outside, grilling sounded great! I was craving a big puffy pita-like flat bread, so did a little research online for possible recipes and how to go about grilling them…then the lightbulb went off…grilled flatbread pizza!This flatbread recipe is quite versatile and healthy to boot! It is a definite keeper for our normal rotation…

Ingredients (makes 6 small flatbreads):

  • 3/4 cup King Arthur White Whole Wheat Flour
  • 3/4 cup King Arthur 100% Whole Wheat Flour
  • 1/2 cup King Arthur All Purpose Flour
  • 2 tbs Olive Oil (we used a good Greek one we found at a specialty store)
  • 0.5 tsp Kosher Salt
  • ~1 tsp Rosemary (to taste)
  • ~0.5 tsp Oregano (to taste)
  • 1.5 tsp ActiveDry Yeast
  • 150 mL of warm water (yes, I know this is metric, but your measuring cup should have the marker)
  • 1 tsp honey

This was my first time actually making dough by hand and not going the quick and easy way with my bread machine. I was impressed by getting my upper body workout with my cooking…I’m a glutton for punishment :-)

First you need to proof the yeast…make sure your water is warm, 80-90F (use a thermometer), we used the upper end of the range, as our water temp is unreliable and will go cold on you instantaneously for no apparant reason…

Add the honey to the warm water and dissolve, then add the yeast. Wait ~5 minutes and the yeast should start to bubble, your yeast is now proofed and ready to work with! If it doesn’t proof w/in 5 minutes or so, start over and try again, your water probably wasn’t warm enough.

Once the yeast is proofed, add the dry ingredients (except rosemary and oregano) and the olive oil to the yeast mixture. Now it’s time to get dirty! I had a lot of fun with this part…combine the dough with your hands. This dough tends to be a bit flaky, so it takes some working to get it to the right consistency to start kneading, I think it is due to the high whole wheat percentage. Don’t worry though, it will come together if you follow the porportions given, I promise.

Once the dough ball has started to form, you can transfer the dough to your working surface that has been lightly dusted with All Purpose Flour. Then you need to use a little elbow grease! Knead the dough for about 8 minutes or so.

After about 8 minutes, work the dough into a flat surface and sprinkle the herbs onto it. Then roll up the dough like a jelly roll and continue to knead for another 5 minutes or so. I add the herbs near the end because the rosemary is sharp and pointy, it helps save your hands a bit by only kneading it in for an abbreviated amount of time. It still was fully incorporated into the dough.

Let the dough rest for an hour or until it’s doubled in size.Don't be glum...you're about to become yummy flatbread!

Don’t be glum…you’re about to become yummy flatbread!Now I'm twice the size...I can take you on...

Now I’m twice the size…I can take you on…

After the doughball has doubled in size, it may think it’s boss…but it isn’t…give it a nice good punch and roll it out into a thick rope. Cut the rope into 6 sub-equal pieces (I didn’t do the greatest job getting the even part…).

Roll the pieces into balls and flatten to your desired thickness. Let them rise for another 30 minutes. Then the dough is ready to go (you may need to do a quick final flattening and rising, but it will be quick). Below is how mine turned out pre-grilling…

Now it’s time to heat up the grill. I highly encourage you to put a pizza stone on top of the grill and let it heat up before cooking. While your grill (and stone) is heating up, cut up and/or prepare your desired toppings and plate out…

Arrange your spread…we had our toppings, and some olive oil to brush on the flatbreads ready to go…Place flatbread on pizza stone and grill for ~3-5 minutes, or until golden brown on the bottom (it will vary greatly with the temperature of your grill, ours wasn’t too warm that day). Flip the flatbread over and lightly brush with olive oil.

Add your desired toppings to your pizzas…

and grill, covered, for ~ 5 minutes or until cheese has melted…

The flatbread is also delicious when reheated in the microwave! The next day, I placed some spinach, mozzarella cheese, and red pepper flakes on the (previously grilled) flatbread and micd it for 30s and it tasted excellent!

Using the grill is a pain in the butt, but we learned a lot doing this recipe…

1) Next time using the grill, maybe not use the pizza stone and grill the bread on the grill surface and do the pizza part on aluminum foil

2) Try it in the oven, where we can control the heat a bit more closely than with our charcoal grill, it will also give us more time to prepare the pizza part and not worry about the coals going out on us

Nutrition (1 flatbread, no toppings):

  • 40 cal
  • ~1 g fat
  • 7 g carb
  • 1 g fiber
  • 1 g protein

Enjoy! We sure did…