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Grilled Flatbread with Plum, Onion, and Spinach

Serves 4


    Grilled Flatbread with Plum, Onion, and Spinach

    The thyme-scented dough for this flatbread takes only a few minutes to put together, but it develops flavour as it rises slowly in the fridge over several hours. Plan to make the dough in the morning for an evening cookout, or the night before for a lunchtime get-together. Cooked quickly on the grill, slightly charred plums, red onions, spinach, and a hint of goat cheese provide a fantastic flavour punch.


    Freeze with ease

    Flatbread dough can be made in advance and frozen. You can make a double or quadruple batch and freeze so you always have some on hand. Allow dough to rise in the fridge as described, but instead of bringing it out and allowing it to warm up, freeze individual portions in an airtight container.

    Take dough out of the freezer the night before you wish to use it and allow to thaw in the refrigerator. Depending on how warm it is, allow 1 to 2 hours for it to come up to temperature before grilling.


    Grilled Flatbread with Plum, Onion, and Spinach


      • 1/2 cup (125 mL) warm water
      • 1/2 tsp (2 mL) active dry yeast
      • 1 cup (250 mL) all-purpose flour
      • 1/2 cup (125 mL) whole wheat flour
      • 1/2 tsp (2 mL) salt
      • 2 Tbsp (30 mL) fresh thyme, plus extra for garnish
      • 1 Tbsp (15 mL) pine nuts, plus extra for garnish
      • 2 large plums, sliced in half
      • 1/2 red onion
      • 1 cup (250 mL) spinach
      • 1 oz (28 g) goat cheese
      • Balsamic vinegar, for garnish


      Per serving:

      • calories204
      • protein7 g
      • total fat5 g
        • sat. fat2 g
      • total carbohydrates34 g
        • sugars4 g
        • fibre3 g
      • sodium324 mg



      In bowl of stand mixer, dissolve yeast in warm water and let stand for 10 minutes.


      While yeast is proofing, in separate bowl, using wire whisk, mix flours, salt, and thyme. Once yeast is foamy, add flour mixture and mix in stand mixer fitted with dough hook, or knead by hand until dough is smooth and elastic (about 7 minutes). Stop mixer halfway through, remove bowl, add pine nuts, and then knead a few times by hand to incorporate before returning to knead with the dough hook. Place dough in oiled bowl and cover with lid; refrigerate for 6 to 8 hours or overnight.


      Remove dough from fridge 1 hour before you wish to cook it to allow it time to rise and come up to temperature. If you are doing this outside, keep dough covered in a shady area.


      Divide dough into 4 pieces and press or roll out to about 1/8 in (3 mm) thick while you preheat the grill. A gas barbecue should be brought to a temperature of 400 F (200 C). Brush grill with olive oil, place pieces of dough on grill, and cook for 3 to 4 minutes, with lid closed, until dough is slightly browned and beginning to puff up. Flip and grill the second side for a further 2 minutes, with lid closed, checking from time to time.


      While grilling flatbreads, you can also grill the onion and plums. Place onion face down on grill and grill for about 4 minutes, until nicely charred. Grill plum halves at the same time, turning once, about 4 minutes total. The fruit will take less time than the flatbread, so when they’re done, place fruit on top rack of grill to keep warm.


      When flatbreads are ready, remove to board or plate and cover each with some of the spinach. Slice grilled onion and plums and divide, along with goat cheese, among individual pieces of flatbread. Garnish with some additional pine nuts, fresh thyme, and a sprinkle of balsamic vinegar.



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      Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.