Last night here in the Mitten we actually had 57 degrees and sunny so I wanted to take advantage of this by making some flatbread grilled pizzas. I don’t always have extra pizza dough on hand so I used roll dough. You can use any of your favorite toppings. You need to be sure to always have all ingredients prepared before you start because flat breads cook fast. The exact times will vary depending on the thickness of your crust and the heat of your fire. They are usually done when they have become puffy and browned on both sides. We were fine to have the flat bread pizzas as our dinner but you can easily place more vegetables on them when you are making them for your family or friends.
balls frozen white dinner roll dough
1 Tablespoon olive oil
coarse sea salt
coarse black pepper
low fat Feta cheese or any other low fat soft/semi firm cheese
oil-packed sun-dried tomatoes that have been drained, patted to remove excess oil and slivered
thinly sliced fresh basil leaves
Remove the amount of frozen balls of dinner rolls from package and thaw according to package directions, to make individual flat breads.
Using your hands, press and pull the thawed dough into 4-inch rounds. Spray both sides of dough liberally with some Pam Olive Oil. Place prepared dough rounds on a cookie sheet and cover with plastic wrap. Let rise for 1 hour. Meanwhile, have all other ingredients prepared and ready to go before grilling. The dough cooks very quickly, so everything must be ready .
Prepare grill for indirect heating. Place rounds of dough on grill rack, not directly over very hot area of heat. Grill for about 1 minute, watching carefully, until dough is nicely browned on the bottom and starts to look puffy.
With tongs turn each flat bread over and working very quickly spray each with some more of the Pam Olive Oil, then sprinkle each with some of the salt, pepper and garlic. Drop some of the cubed feta or cheese of your choice evenly over each round. Grill another minute or so, watching carefully, until bread is nicely browned and cheese starts to melt.
Remove bread from grill and place on serving platter. Place sun-dried tomatoes evenly over each piece, then sprinkle each with fresh basil and serve immediately.