Grilled Flatbread With Asparagus Pesto And Fontina Recipes

ASPARAGUS ALLA FONTINA

Steps:

• Preheat the oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add the asparagus and cook until crisp-tender. Drain and cut into 1-to-1½-inch lengths. Return the asparagus to the pot. Add the butter and season with salt, pepper and nutmeg. Set over low heat and stir to melt the butter. Remove from the heat.
• Turn the asparagus and the melted butter into a 9- or 10-inch pie plate. Arrange in an even layer. Sprinkle with the Gruyère, prosciutto and parsley. Pour the beaten eggs on top, gently shaking the pan to distribute.
• Top with the Parmesan and bake until the eggs are set into a custard and a golden-brown crust forms on top, about 35 minutes. Serve hot or warm.

GRILLED-ASPARAGUS, TOMATO, AND FONTINA PIZZETTE

Steps:

• Preheat grill for direct- and indirect-heat cooking to 500 degrees (if grill does not have a temperature gauge, set an oven thermometer on upper rack). If distance between grill grates is 1 inch or greater, preheat a metal cooling rack directly on grill to prevent dough from sinking through.
• Toss asparagus and scallions with oil; season with salt and pepper. Grill, turning a few times, until charred in places but still firm, 2 to 3 minutes. Let cool slightly; when cool enough to handle, cut scallions into 1 1/2-inch pieces.
• Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Divide into thirds. Starting in center of each and using both hands, press down and outward with your fingertips while allowing dough to slowly turn. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until each is stretched to an approximately 7-inch round.
• Lightly drizzle each round with oil; season with salt and pepper. Transfer to grill over direct heat and cook just until set and lightly charred on bottoms, 2 to 3 minutes. Remove from grill.
• Divide half of cheese evenly among crusts, then top with asparagus, scallions, tomatoes, and thyme. Sprinkle evenly with remaining cheese. Return pizzette to grill over indirect heat. Cover and cook until crusts are golden brown in places, asparagus is crisp-tender, and cheese is bubbly, 6 to 8 minutes. Serve immediately.

GRILLED ASPARAGUS FLATBREADS

Steps:

• Heat grill to medium-high. Brush both sides of bread slices with 1/2 cup oil. Grill until golden and charred in spots, about 1 minute each side. Season with salt. Dollop cheese among slices.
• Toss asparagus with remaining 1 tablespoon oil; season with salt. Grill, turning occasionally, until crisp-tender, 5 to 7 minutes. Divide among bread slices. Top with sprouts; drizzle with oil. Season with salt and pepper flakes; serve.

TUSCAN STEAK FLATBREADS

Steps:

• For pesto, place the parsley, basil and garlic in a food processor; cover and pulse until chopped. Add the Parmesan cheese, tomatoes, sherry, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside., Sprinkle steak with salt and pepper. Grill, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , Brush one side of each flatbread with oil; place oiled side down on grill rack. Grill, covered, over medium heat for 1-2 minutes or until heated through., Spread the grilled side of each flatbread with pesto. Cut steak into thin strips; place over pesto. Top with fontina cheese and basil.

GRILLED FLATBREAD

Steps:

• Dissolve yeast in 3 cups warm water in a large bowl. Add all-purpose and whole wheat flours; mix with your fingertips until a shaggy dough forms. Cover bowl with plastic wrap and let rest at room temperature for 20 minutes.
• Sprinkle salt over dough, then add sour cream; knead until well incorporated and dough pulls away from sides of bowl and holds together in a loose, wet ball, about 5 minutes (dough will be very soft and wet; lightly moisten your hands to prevent sticking if needed). Cover bowl with plastic wrap and let dough rise at room temperature for 30 minutes.
• Knead dough an additional 4-5 times to deflate. Cover and chill for up to 2 days. (Dough will develop in flavor and continue to rise slowly in refrigerator.) Alternatively, let dough stand at room temperature until doubled in volume, 3-4 hours (the warmer and more humid your kitchen is, the faster it will rise). Chill for 1 hour before grilling to make it easier to handle.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Divide dough into 8 equal portions. Generously flour a work surface. Working with 1 or 2 portions at a time (depending on how many flatbreads will fit on your grill), roll out dough or press with your hands into a 1/4"-thick shape. (It doesn't have to be perfectly round.)
• Brush grill rack with oil. Grill flatbreads until lightly charred on one side and no longer sticking to grill, 2-3 minutes. Using tongs, turn flatbreads and grill until cooked through, 1-2 minutes longer. Add desired toppings and serve warm.

GRILLED FLATBREAD WITH SUMMER SQUASH

Steps:

• Preheat a grill to medium. Combine the red onion, lemon juice and a big pinch of salt in a medium bowl; toss well. Cut the pizza dough into 4 pieces. On a lightly floured surface, press one piece of dough with your fingertips to make a 4- to 5-inch round, then roll out into an 8-inch round. Repeat with the remaining dough.
• Combine the zucchini and/or yellow squash, 2 tablespoons olive oil, 3/4 teaspoon salt and the red pepper flakes in a large bowl; toss well to coat. Grill until well marked and tender, 2 to 3 minutes per side. Remove to a plate.
• Combine 2 tablespoons za'atar, a pinch of salt and the remaining 3 tablespoons olive oil in a small bowl. Grill the dough rounds until marked on the bottom and starting to bubble up in spots, about 3 minutes. Flip the dough, brush with the za'atar oil and top with the mozzarella and zucchini and/or squash. Cook until the dough is marked on the bottom and the mozzarella melts, about 3 minutes.
• Remove each flatbread to a plate, scatter the feta and red onion on top and sprinkle with the remaining 1 teaspoon za'atar, a pinch of salt and the cilantro.

GRILLED FLATBREAD PIZZAS WITH AVOCADO PESTO

Steps:

• Heat a skillet over medium heat. Add pistachios; cooking, shaking often, until toasted, about 5 minutes.
• Make the pesto by combining the pistachios, avocado, basil leaves, Parmesan, garlic, salt and pepper in a blender. Pulse until the mixture is roughly chopped and then with the blender running, slowly stream in 1/4 cup olive oil. Continue blending until the pesto is a thick paste, scraping down the sides of the blender as needed. Set the pesto aside.
• Preheat the grill for 10 minutes on medium heat. Spread the butter on the corn, then wrap each ear of corn in Reynolds Wrap® Aluminum Foil. Place the corn on the grill, close the lid and grill the corn, turning it frequently until it is tender, 15 to 20 minutes. Unwrap the corn and when cool enough to handle, slice the kernels off the cob.
• Brush both sides of the flatbreads with 2 tablespoons olive oil and grill them for 1 to 2 minutes on each side to warm them. Remove the flatbreads from the grill and top with the avocado pesto, Gruyere, mozzarella, red onions and corn.
• Return the flatbreads to the grill, close the lid and grill until the cheese is melted, about 3 minutes.
• Remove the flatbreads from the grill and transfer them to serving plates. Top the flatbreads with arugula and crushed red pepper flakes (optional) and then slice and serve immediately.

GRILLED TOMATOES AND ASPARAGUS WITH PESTO GARNISH

Steps:

• Heat grill.
• For pesto place all ingredients into a food processor pulse till smooth.
• Keep cool.
• Mix olive oil and soy place in storage bag.
• Add tomatoes and asparagus.
• Toss to cover then place on hot grill turning till just blistered.
• Remove from grill.
• Season with salt and pepper.
• Cut tomatoes in half.
• Arrange on plate with aparagus.
• Topping with pesto.

FLATBREAD WITH ARUGULA, ASPARAGUS, AND FRIED EGGS

Steps:

• Place spinach in microwave-safe bowl. Sprinkle with water. Microwave until wilted, about 20 seconds. Drain, pressing on spinach to release liquid. Place spinach, 1 cup arugula, 1/2 cup oil, and garlic in blender. Blend until coarse puree forms. Transfer pesto to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Stir 1/4 cup warm water and honey in small bowl. Stir in yeast. Let stand until foamy, about 10 minutes. Place flour and coarse salt in stand mixer fitted with dough hook attachment. Add 3/4 cup warm water and yeast mixture. Mix on medium speed until dough comes together and pulls away from sides of bowl, adding more water by tablespoonfuls if too dry, about 2 to 3 minutes. Brush large bowl with oil. Form dough into ball. Place in bowl; turn to coat. Cover with plastic; place in warm draft-free area until doubled in volume, about 1 hour.
• Place pizza stone or baking sheet in oven (if using rimmed baking sheet, invert sheet, rim side down). Preheat oven to 500°F. Knead dough in bowl. Cover and let rise again until doubled in volume, about 45 minutes. Divide dough into 4 equal portions. Form each portion into ball. Place on floured work surface; cover with plastic wrap and let rest 10 minutes.
• Sprinkle rimless baking sheet with cornmeal. Working with 1 ball at a time, roll out dough on floured surface to 12x7-inch oval. Transfer to sheet. Spread 2 tablespoons pesto over dough, leaving 1/2- inch plain border. Sprinkle 1/4 of potatoes, 1/4 of asparagus, 1/4 of corn, and 1/4 of peas over pesto. Spoon three 1-tablespoon dollops ricotta over vegetables. Slide pizza onto stone; bake until crust is golden brown on bottom and around edges, 10 to 12 minutes.
• Meanwhile, brush nonstick skillet with oil; heat over medium heat. Crack 2 eggs into skillet; cook just until whites are set but yolks are still runny, about 3 minutes.
• Transfer pizza to work surface. Place 2 fried eggs atop pizza. Scatter shaved Parmesan and arugula leaves over. Cut pizza into wedges and serve. Repeat with remaining dough, pesto, potatoes, asparagus, corn, peas, ricotta, and eggs.

FLATBREAD WITH PANCETTA AND ASPARAGUS

Steps:

• To make dough:.
• Combine warm water(100 - 110 degrees) with yeast in a medium sized bowl; let stand 5 minutes.
• After it has proofed for 5 minutes, add 1 cup flour and 1/2 teaspoon salt to yeast. Stir to blend.
• Turn out onto a lightly floured board and knead until smooth and elastic.(about 8 minutes) Add additional 1/4 cup flour as needed to prevent the dough from sticking to your hands. This is a slightly sticky dough when finished.
• You can also knead in a stand mixer until smooth and it climbs up the dough hook.
• Place in a bowl that has been coated with cooking spray. Turn dough to coat top with spray. Cover and let rise about 45 minutes until doubled in size.
• To make topping:.
• Heat a small skillet over medium heat. Finely chop pancetta. Mince garlic clove. Add pancetta, garlic and thyme to skillet. Saute about 5 minutes or until pancetta is crisp. Stir in 1/8 teaspoon each salt and pepper. Set aside.
• Wash and trim asparagus. Unless you have extremely thin asparagus, slice in half or quarters lengthwise to make very thin pieces.
• preheat oven to 475 degrees.
• Punch dough down; cover and let it rest 5 minutes.
• Roll out onto a floured surface into a 10 inch circle. (mine ended up looking rather oblong but it still tasted great!).
• Place on a baking sheet that has been sprayed with cooking spray.
• Spread pancetta mixture evenly over the top. Place asparagus pieces over top. Sprinkle with mozzarella.
• Bake for 10-15 minutes until dough is golden brown on bottom. (the top doesn't get as brown).
• While it is baking, make shaves of parmesan cheese using a vegetable peeler.
• When flatbread is done, remove from oven and top with parmesan.
• Enjoy!