Get the Recipe – Big Green Egg Demonstration – May 21 & 22


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.

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Don’t have a Big Green Egg yet? Stop by one of our locations to learn more. Our team would be more than happy to answer any questions you might have.

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Makes about 32 portions 

1 box of King Arthur Flour Pizza Dough Mix

1 cup of lukewarm water

2 tbsp Lacrima D’Oliva Extra Virgin Olive Oil

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.

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Let us know how you liked this recipe in the comments below!

Need any grilling, cooking, or baking tools? Visit us in-store or online!

Check out our upcoming demo schedule, here.