Two Grilled Flatbreads

Heinen’s Sunday Supper: Artisan Grilled Flatbreads

This recipe and photos were provided by Ben and Miranda Gustafson of The Modern Farmette and were originally published at 365Barrington.com.

So many wonderful things come with the summer season. The beautiful weather has us busy in the kitchen cooking up new recipes. We get particularly excited to heat up the outdoor grill for the first time. Grilled flatbreads are one of our spring favorites – using in-season vegetables keeps things fresh and is sure to please everyone around the table. After you grill flatbread for the first time, thereʼs no going back – the crunch and flavor is heavenly!

To make your artisan flatbread dough, we suggest finding a recipe in a bread baking book. There are many recipes out there; and you can easily find one to your liking. In our kitchen we use an aged olive oil dough.

Fig & Prosciutto Flatbread

4-6 servings

This recipe is definitely our favorite and our go-to whenever we have guests. The sweet and salty combination from the figs and prosciutto melts in your mouth! Letʼs get cooking!

Ingredients:

  • 1 pre-baked flatbread
  • Mascarpone cheese
  • Fig jam
  • Gorgonzola cheese, crumbled
  • Prosciutto, sliced
  • Asiago cheese, shredded
  • Dried mission figs (optional: marinate in balsamic; recipe below.)
  • Parsley, (optional, for garnish

Method:

  • To marinate figs (optional) place figs in an air-tight container. Add balsamic vinegar with a dash of sugar and let sit overnight on the refrigerator.
  • Preheat grill to 500ºF. Use indirect heat, as not to burn the pre-baked flatbread – just to crisp it up.
  • Spread mascarpone over the room temperature flatbread. Spread a thin layer of fig jam over top of the cheese.
  • Sprinkle with gorgonzola, then add prosciutto and sprinkle with asiago.
  • Add figs and drizzle with leftover balsamic from figs.
  • Using a pizza peel, slide flatbread onto grill. Bake over indirect heat, until cheese is melted and flatbread has become crispy, about 5 minutes.

Basic Flatbread Alfredo

Serves 2 small flatbreads

Ingredients:

  • 1 tbsp. butter
  • 1 cup milk
  • Salt & pepper
  • 1 garlic clove, minced
  • 2 tbsp. fresh basil, minced
  • 1/2 cup parmigiano reggiano cheese, shredded

Method:

  • In a small saucepan, heat butter until melted. Add flour and stir until thoroughly mixed.
  • Slowly whisk in milk. Stir in remaining ingredients; sauce will thicken as it cools. If sauce becomes too thick, reheat and add more milk.

Spring Alfredo Vegetable Flatbread

4-6 servings

This is another one of our go-to flatbread recipes. What we love about this one is how easy it is to sub ingredients for in-season vegetables. Yum!

Ingredients:

  • 1 pre-baked flatbread
  • Alfredo sauce (recipe below)
  • Artichokes, steamed and seasoned
  • Asparagus, grilled and seasoned
  • Heirloom tomato, diced
  • Avocado, sliced
  • Microgreens (optional, garnish)

Method:

  • Start by grilling veggies and steaming the artichokes.
  • Preheat grill to 500ºF. Use indirect heat, as not to burn the pre-baked flatbread – just to crisp it up.
  • Spread Alfredo sauce over the room temperature flatbread.
  • Add artichokes, asparagus, red peppers, and tomatoes.
  • Using a pizza peel, slide flatbread onto grill. Bake over indirect heat, until all ingredients are hot and flatbread has become crispy, about 5 minutes.
  • Remove from grill, and allow to cool for a couple minutes. Top with avocado and microgreens if desired.

Hawaiian Barbecue Chicken Flatbread

4-6 servings

This recipe is sure to please everyone. The grilled pineapple paired with the barbecue sauce is irresistible and packed with lovely summer flavors.

Ingredients:

  • 1 pre-baked flatbread
  • Barbecue sauce
  • Rotisserie chicken, shredded
  • Yellow cheddar cheese, grated
  • Sliced pineapple, grilled
  • Red Pepper, roasted and diced
  • Microgreens (optional, for garnish)

Method:

  • Grill pineapple and red pepper until tender.
  • Preheat grill to 500ºF. Use indirect heat, as not to burn the pre-baked flatbread – just to crisp it up.
  • Generously spread barbecue sauce over the room temperature flatbread.
  • Add chicken, top with cheese, and add the pineapple & red peppers.
  • Using a pizza peel, slide flatbread onto grill. Bake over indirect heat, until all ingredients are hot and flatbread has become crispy, about 5 minutes.
  • Allow to cool, then garnish with microgreens if desired.

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2 comments

  1. I love your recipes, but don’t love how they print! This particular recipe grouping doesn’t even have a printer-friendly link. 🙁 It would be so much nicer to be able to print JUST the recipe on one single page. This would be a nice tweek to your fantastic blog!

    1. Hi Kristen! We apologize that we left the printer-friendly link out of this post. It’s been added. Hope that format works better for you. Thanks for the kind words about our blog!

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