Grilled Vegetable and Cheese Flatbreads
4 servings
30 minutes
Vegetable and cheese flatbreads on the grill are a vibrant embodiment of Italian cuisine, combining tender dough, aromatic vegetables, and creamy cheeses. This recipe hails from the traditions of rural Italy, where fresh ingredients and simple cooking methods create true gastronomic masterpieces. Grilled zucchini and shallots acquire a caramelized flavor, while the crispy crust of the flatbread perfectly complements the soft ricotta and tangy pecorino. Sautéed lemon halves add a refreshing citrus note to the dish. These flatbreads are wonderful as a standalone dish or as part of an appetizing Italian dinner complemented by a glass of white wine and fresh green salads. Their lightness and rich flavor make them an ideal choice for summer evenings outdoors.
1
Prepare the grill, ensure indirect heat (if using a charcoal grill, push the coals to one side; if using a gas grill, turn off 1 of 2 burners); lightly oil the grate. Mix zucchini and shallots with 2 tbsp olive oil; season with salt and pepper. Grill zucchini and shallots over direct heat, turning often, until tender, about 5 minutes; set aside. Meanwhile, grill lemon halves cut side down for about 4 minutes; set aside. Cut shallots into 5 cm pieces with scissors.
- Olive oil: 2.5 tablespoons
- Zucchini: 450 g
- Shallots: 1 head
- Coarse salt: to taste
- Ground black pepper: to taste
- Lemon: 1 piece
2
Carefully roll each piece of dough into an oval or square flatbread measuring 35x20 cm and place on greased baking sheets. (If the dough shrinks, cover and let rest for 10 minutes, then roll out again.) Move the dough to the grill in the direct heat zone. Grill until lightly charred for about 1 minute (the dough should be dry and firm). Flip and grill for about 30 seconds until grill marks appear. Transfer to a baking sheet and let cool slightly. Rub the charred side of the dough with garlic, add vegetables. Top with 'Ricotta' and sprinkle with 'Pecorino'.
- Yeast-free dough: 450 g
- Olive oil: 2.5 tablespoons
- Garlic: 1 clove
- Zucchini: 450 g
- Shallots: 1 head
- Ricotta cheese: 180 g
- Grated Pecorino Romano cheese: 30 g
3
Place the flatbreads on the grill in the indirect heat zone; close the grill and bake until the cheese softens and the crust dries for about 5 minutes. Transfer to a work surface and squeeze the juice from the roasted lemon halves onto the flatbreads. Sprinkle with red pepper, basil, salt; drizzle with olive oil.
- Lemon: 1 piece
- Dried red pepper: to taste
- Basil leaves: to taste
- Coarse salt: to taste
- Olive oil: 2.5 tablespoons