Grilling flatbread on the barbecue adds a delicious smoky flavour. In this flatbread, we’ve combined strawberries with tomatoes. Imagine! The sweetness of both, coupled with tart green apple, is spectacular!
2 1/2 cups (625 mL) all-purpose flour, divided
3 Tbsp (45 mL) seeds such as chia, hemp, sesame, flax, and poppyseeds
7 g pkg instant or quick rise yeast
1/2 tsp (2 mL) raw sugar
3/4 tsp (4 mL) sea salt
1 cup (250 mL) warm water, about 130 F (50 C)
1 Tbsp (30 mL) extra-virgin olive oil, plus extra
1/2 lb (225 g) assorted coloured cherry tomatoes, about 2 cups (500 mL), halved
1/2 lb (225 g) strawberries, about 1 1/2 cups (350 mL), hulled and quartered
1 large unpeeled green apple, such as Granny Smith, cored and diced into 1/2 in (1.25 cm) cubes
3 Tbsp (45 mL) extra-virgin olive oil
1 Tbsp (15 mL) fresh lemon juice or apple cider vinegar
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) freshly ground black pepper, plus extra
2 Tbsp (30 mL) crumbled goat feta
3 Tbsp (45 mL) chiffonade of fresh basil leaves
Aged balsamic (optional)
In large mixing bowl, add 2 cups (500 mL) flour, seeds, yeast, sugar, and salt. Gradually stir in warm water and olive oil with wooden spoon. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 10 minutes. Cover and let rest on floured surface for 10 minutes. Alternatively, knead dough in bowl of electric mixer fitted with dough hook attachment. Set aside in lightly oiled bowl with a kitchen towel overtop while preparing remaining ingredients.
Prepare cherry tomatoes, strawberries, and apple, and place in large bowl.
In small bowl, whisk olive oil, lemon juice or vinegar, salt, and pepper together until emulsified. Drizzle over tomato and strawberry mixture and gently fold together. Set aside.
Grease barbecue and preheat grill to 400 F (200 C). On lightly floured surface, roll out dough into large 14 in (35 cm) round. Alternatively, divide dough in half and roll into 2 oval-shaped flatbreads. Lightly brush both sides with oil.
When barbecue is hot, place crust(s) on grill and bake, covered, for 3 to 7 minutes, or until underside is grill-marked and lightly browned and the top has started to bubble. Keep watching to make sure temperature is not so high that it causes burning, as all barbecues are different.
Flip crust(s) over. Grill other side for 3 to 4 minutes, until lightly browned and dough is cooked through. Remove from grill and transfer to large wooden board or platter. Scatter tomato mixture overtop. Sprinkle with goat feta and basil. Drizzle with a little extra olive oil and some balsamic, if you wish. Cut into wedges and serve immediately.
TIP: Substitute gluten-free flour for all-purpose flour, if you wish; but place gluten-free crust on a well-oiled baking sheet on barbecue, rather than directly over the grill. Alternatively, purchase prepared, frozen pizza dough from your local grocery store. Thaw and knead seeds in before setting aside to rise.