Pizza & Flatbread on the Grill

With plenty of outdoor grilling season left, and tailgate parties coming up, it’s time to master Pizza on the Grill. You can prepare dough for multiple pizzas ahead of time and hold in the fridge until it’s time to start the party. Take a great grilled flatbread, add grilled veggies and some cheese or hummus, and you have a healthy meal in minutes.

Asiago Rosemary Grilled Flatbread made with Easy Artisan Multigrain Flatbread & Pizza Crust Mix

You will need:  Easy Artisan Multigrain Flatbread & Pizza Crust Mix, prepared according to package directions. Olive oil, toppings, and some cornmeal or cracked wheat for dusting the pan or griddle.

For flatbread, heat the grill to the highest setting.  Oil a griddle or pizza pan and dust with cornmeal. Spread dough thinly in pan and add sprinkle with herbs, cheese, or whatever spice mixture you like. Put the pan in the grill and cover, lower the heat to medium, then check every few minutes to see if the underside is browning, taking care to avoid charring. Use a spatula or tongs to rotate the dough to make sure it browns evenly. After about 5 minutes flip it over to finish cooking if you want grilled flavor on both sides. Cover and keep cooking for another 5 to 7 minutes on an average grill.

For pizza, cook crust as for flatbread (without adding toppings) about 5 minutes and remove pan from the grill. Flip over, spread on a little sauce and add toppings. Go light on sauce and toppings to avoid a soggy pizza. Put the pizza back on the grill at medium heat, close the lid and cook for another 5 to 10 minutes, or until the toppings are cooked and the bottom of the pizza is nicely browned. After the initial cooking step you could put the pizza directly onto the grill for even better grilled flavor.

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