BBQ Flatbread Pizzas

Ingredients

• 1x fresh pizza dough
• Flour for kneading the pizza dough
• 1 tbsp extra virgin olive oil
• 2 cups (packed) of kale, torn or chopped
• 3/4 tsp red pepper flakes
• Pinch salt and pepper
• 2x garlic clove sliced
• 2 tbsp extra virgin olive oil
• 1/2 ball buffalo mozzarella
• 1/3 cup ricotta
• 1-2 tbsp honey (for drizzling)
• Extra red pepper flakes

Servings: 6-8 slices

Preparation: 30 minutes

Total Time:  45 minutes

Kitchen Equipment: frying pan; rolling pin (optional)

Instructions:

1. Remove the fresh pizza dough from the fridge at least 30 minutes before you are going to cook your pizza.
2. Preheat your barbeque to 400F.
3. Tear or chop the kale into bite-sized pieces. Then add 1 tbsp olive oil to a frying pan and turn the heat to medium. Add the kale, red pepper flakes, pinch of salt and pepper and saute the kale until just starting to wilt, about 3-5 minutes.
4. Mix together 2 tbsp olive oil with 2 garlic cloves, sliced (this is your sauce for the flatbread).
5. Measure out both cheeses and set aside.
6. Once the dough has warmed closer to room temperature, roll or stretch the dough into a 10-12 inch oval or rectangle.
7. Bring all the topping ingredients, the rolled out dough and a spoon out to the grill.
8. When the grill has reached a 400F temperature, turn the heat to one side of the grill off.
9. Place your rolled dough onto the side of the grill that is still on (direct heat) for 45 seconds – 1 minute, until it easily releases and flip over for about 45 seconds more until the dough has stiffened.
10. Then move the flatbread to the side of the grill with the heat off (indirect heat) and moving quickly spread the olive oil sauce onto the flatbread, spreading the garlic around. Top with kale, dollops of ricotta and buffalo mozzarella.
11. Cook for 4-5 minutes and then rotate one time, cooking for another 4-5 minutes until the cheeses are melted and starting to bubble.
12. Top the flatbread with more red pepper flakes (if you like it really spicy) and drizzle with honey. Enjoy!

Ingredients

• 1x fresh pizza dough
• Flour for kneading the pizza dough
• 1/3 cup Massimos tomato sauce
• 6 slices of speck
• 1x white mushroom, sliced thin
• 1x brown mushroom, sliced thin
• 140g taleggio cheese, torn
• Balsamic glaze to drizzle
• Fresh oregano leaves
• Dipping Sauce:
• 1/3 cup olive oil
• 1/2 tsp dried oregano
• 1 tbsp fresh oregano
• 1/4 tsp salt
• pinch of pepper

Servings: 6-8 slices

Preparation: 30 minutes

Total Time:  45 minutes

Kitchen Equipment: rolling pin (optional)

Instructions

1. Remove the fresh pizza dough from the fridge at least 30 minutes before you are going to cook your pizza.
2. Preheat your barbeque to 400F.
3. Prepare the olive oil dipping sauce by mixing the dried oregano, fresh oregano, salt and pepper and set aside.
4. Once the dough has warmed closer to room temperature, roll or stretch the dough into a 10-12 inch oval or rectangle.
5. Bring all the topping ingredients, the rolled out dough and a spoon out to the grill.
6. When the grill has reached a 400F temperature, turn the heat to one side of the grill off.
7. Place your rolled dough onto the side of the grill that is still on (direct heat) for 45 seconds – 1 minute, until it easily releases and flip over for about 45 seconds more until the dough has stiffened.
8. Then move the flatbread to the side of the grill with the heat off (indirect heat) and moving quickly spread the sauce onto the flatbread, then add the speck, mushrooms and cheese.
9. Cover the grill and cook for 4-5 minutes and then rotate one time, cooking for another 4-5 minutes until the cheeses are melted and starting to bubble.
10. Top the flatbread with a drizzle of balsamic glaze, oregano leaves and serve with the oregano olive oil for dipping (be sure to give the olive oil dipping sauce a stir once more before serving).