Garden Fresh Grilled Flatbread

Ingredients #

Flatbread dough: #

• 325g warm water (40ºC)
• 5g (1 1/2 tsp) Dry Yeast
• 500g (3 1/4 cup) Plain Flour
• 10g (1 tbsp) Salt

Herbed cream cheese: #

• 1 block Italian smoked cream cheese
• 1/4 cup basil leaves
• 1/4 cup parsley leaves
• 2 tbsp fresh chives, minced
• 1 tbsp dill, minced
• 2 cloves Garlic, crushed, peeled

Toppings: #

• Tomatoes sliced thick
• Quick pickled veggies (recipe below)
• Broccolini

Quick pickled veggies: #

• 2 cups cucumbers, jalapeños, carrots, onions, sliced
• 3/4 cup water
• 3/4 cup white vinegar
• 1 tbsp All-purpose seasoning
• 1 tsp white sugar
• 1 clove garlic, crushed, peeled

Directions #

• To make the quick pickles, place the cucumbers, jalapeños and sliced onion in a container.
• Combine the 3/4 cup water, vinegar, Cattleman’s Grill Trail Dust All Purpose Seasoning, Noble Saltworks Maple Smoked Turbinado Sugar and garlic in a small pot. Bring to a simmer. Pour over the onions in the jar. Store in the refrigerator for up to two weeks. The onions will be ready to eat after a couple of hours, but best overnight.
• To make the herbed cream cheese, combine all ingredients in a food processor. Process until smooth.
• To make the dough, pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Stir and let sit for 5 minutes. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low (2nd gear on the KitchenAid) until a ball is formed, about 1 minute. Once all ingredients are incorporated and a ball is formed mix for 8 minutes. Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.
• Turn out onto a floured surface and divide into 2 equal portions. Roll each half into a ball, and place it in an oiled container. Cover. Refrigerate at least half an hour before use. On a floured work surface, stretch the dough thin.
• While the dough is rising, and before stretching, pre-head your grill with a pizza stone.
• Set up the grill for indirect grilling and heat to 200 degrees celsius.
• Toss the broccolini in some olive oil, salt and pepper. Grill over high heat until charred at the edges and softened. Remove from the grill and chop into bite sized pieces.
• Place the stretched flatbread dough on the pizza stone and shut the lid. Cook until browned and bubbling up. Flip and cook until slightly crispy and cooked through. Remove from the grill.
• To assemble the flatbread, spread the herbed cream cheese over the surface of the flatbread. Top with fresh tomato slices, grilled broccolini and quick pickled veggies. Slice and serve.