For extra-crispy grilled flatbread, start by cooking dough on the hot grill rack for a few minutes on each side without any toppings. Pizza dough is typically sold by the pound; this flatbread uses 1 pound, which you stretch to a 14-inch round. For the topping, toss zucchini, corn, and onions with a vinegar-oil marinade and after the dough is lightly cooked, grill the vegetables. Then assemble the flatbread with the vegetables and dollops of ricotta and return it to the grill to finish cooking. Close the lid so the grill becomes an outdoor oven, but rotate the flatbread often to avoid burning the bottom over any hot spots. Drizzle with honey and extra herbs and set the big flatbread on a board so guests can help themselves.
|Flour (for sprinkling)|
|1||pound prepared pizza dough|
|6||tablespoons olive oil|
|2||tablespoons red wine vinegar|
|2||tablespoons chopped fresh thyme|
|2||cloves garlic, finely chopped|
|Pinch of crushed red pepper, or more to taste|
|Salt and black pepper, to taste|
|2||large zucchini, sliced into ¼-inch rounds|
|2||ears of corn, shucked|
|1||small red onion, sliced into ¼-inch rings|
|1||cup fresh ricotta|
|1||tablespoon chopped fresh basil|
|¼||cup freshly grated Parmesan|
|Extra basil and thyme leaves (for garnish)|
1. Heat a charcoal grill or turn a gas grill to high. Have on hand 2 rimmed baking sheets.
2. On a lightly floured counter, stretch or roll the pizza dough to a 14-inch round. Brush each side with 1 tablespoon of the olive oil. Place dough on a peel or on the back side of one of the baking sheets.
3. Gently transfer the dough to the hot grill, and unfold any edges that got folded over during the transfer. Grill for 2 to 3 minutes on a side, turning with tongs, or until firm enough to move with ease but not cooked through. Remove from the grill.
4. For the marinade: In a bowl, stir the remaining 4 tablespoons olive oil with the red wine vinegar, chopped thyme, garlic, red pepper, salt, and black pepper.
5. On the other rimmed baking sheet, toss the zucchini with 1 to 2 tablespoons of the marinade. Push to one side. Add the corn and onion to the baking sheet and brush them with 1 to 2 tablespoons marinade.
6. Place the zucchini, corn, and onion on grill. Grill zucchini for 2 to 3 minutes per side or until they just begin to soften. Grill corn for 10 minutes, rotating often, or until all sides are bright yellow and slightly charred. Grill onions for 5 to 10 minutes on a side or until soft and slightly charred.
7. When the corn is cool enough to handle, lay 1 ear on a cutting board and with a small knife, cut off a row of kernels, moving the knife from the thick to the thin end. Turn the corn flat side down and cut off another row. Continue until all the kernels are removed from the cobs. Transfer to a bowl and add the zucchini and onions. Toss with the remaining marinade.
8. In another bowl, stir together the ricotta, chopped basil, salt, and black pepper.
9. Spread vegetables on the grilled dough. Spoon dollops of ricotta all around.
10. Lower heat to medium or allow charcoals to cool slightly. Return flatbread to the grill, cover and cook for 5 to 10 minutes, rotating often, or until the dough is fully cooked and the ricotta is warm and gooey. Take care not to burn the bottom of the dough.
11. Drizzle the flatbread with honey and sprinkle with Parmesan, basil and thyme leaves, and more red pepper, if you like. Transfer to a large, flat board and cut into squares. Karoline Boehm GoodnickKaroline Boehm Goodnick can be reached at firstname.lastname@example.org