Thank you for joining us this weekend! These flatbreads would be a hit at your next backyard barbecue or as everyday snacks for the family. See below for the recipe.
Grilled Asiago Flatbread
Makes about 32 portions
1 box of King Arthur Flour Pizza Dough Mix
1 cup of lukewarm water
2 oz freshly grated Asiago cheese
2 tablespoons dried parsley
Olive oil spray for grilling
Combine all ingredients (except for the spray oil) in the bowl of your stand mixer. Knead with the dough hook until the dough is smooth and supple – soft, but not sticky. Work in additional 2 tablespoons of water if dough appears too dry.
Cut dough into eight pieces and roll into tight balls. Place on a lightly flowered surface to rise for 30 minutes.
While rising, set the grill for direct cooking at 375-400°F.
Flatten the balls of dough to rounds about 1⁄4″ thick. Spray the dough lightly with some olive oil, and place it on the grill (you can do up to four rounds at a time). After 4 minutes, flip the dough over, and cook another 2 to 4 minutes, then remove from the grill. Cut each round of bread into four pieces each. Repeat with the remaining pieces of dough.
Serve with Robert Rothschild Onion Blossom Horseradish Dip for a spicy and creamy bite.
Let us know how you liked this recipe in the comments below!