Be sure to review both recipes for this tasty dish! We’ve included the flatbread recipe and the toppings!
GRILLED VEGETABLES AND OUR 5-MINUTE DOUGH MAKE A QUICK APPETIZER FOR ANY PARTY. INDIVIDUAL FLATBREADS ARE ALSO GREAT FOR LUNCH OR DINNER.
Ingredients:
• 1 yellow squash
• 4 asparagus spears, trimmed
• Oil for spritzing
• ¼ tsp (1 mL) salt, plus more to taste
• 3 tbsp (45 mL) pesto
• Salt & black pepper
• ½ recipe 5-Minute Dough (see recipe below)
• ¼ cup (50 mL) grape tomatoes
• ¼ cup (50 mL) grated Parmesan cheese
Directions:
1. Preheat the Indoor Outdoor Portable Grill to medium heat. Cut the top and bottom off ofthe squash and cut in half crosswise. Slice the squash into planks using the Quick Slice.
2. Spray the squash and asparagus with oil using the Kitchen Spritzer and season with salt.
3. Grill the squash and asparagus for 5–6 minutes, turning halfway through.
4. Move vegetables from the grill and place them in a medium mixing bowl. Add the pesto to the grilled vegetables and roughly chop the mixture using the Salad Chopper. Season to taste with salt and pepper.
5. While the vegetables are grilling, roll out the 5-Minute Dough to an 8” (20-cm) round. Spray the Rockcrock® Small Grill Stone with oil and place the dough on the stone, rolling out the dough to the edges.
6. Increase the heat to medium-high, place the stone on the grill and cook, covered, for 10 minutes.
7. Flip the dough over and top with the grilled vegetables, tomatoes, and Parmesan cheese. Cover and cook for an additional 3–5 minutes, or until the bottom of the dough is browned and the cheese is melted.
Yield: 4 servings
Nutrients per serving: U.S. Nutrients per Serving: Calories 190, Total Fat 7 g, Saturated Fat 1.5, Cholesterol 5 mg, Sodium 770 mg, Carbohydrate 23 g, Fiber 2 g, Sugars 3, Protein 9 g
Cook’s Tips: This recipe is great for any number of summer vegetables. Try it with zucchini, eggplant, or red bell peppers.
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Flatbread Recipe
THIS VERSATILE DOUGH COMES TOGETHER QUICKLY AND IS SIMPLE TO CUSTOMIZE WITH YOUR FAVORITE HERBS, ZEST, OR PESTO!
USE IT ON A GRILL STONE, IN A CONVENTIONAL OVEN, OR IN A WAFFLE PUFF PAN.
Ingredients:
• 1½ cups (375 mL) flour, plus additional as needed
• 1½ tsp (7 mL) baking powder
• ½ tsp (2 mL) salt
• ¼ tsp (1 mL) baking soda
• 1 cup (250 mL) 2% plain low-fat Greek yogurt
• Flavoring (optional, see cook’s tip)
• ¼ tbsp (7 mL) olive, canola or vegetable oil to grease stone
Directions:
- In large bowl, combine dry ingredients; mix well. Stir in yogurt and flavoring (if desired); mix until combined (mixture will look dry).
- Turn dough out onto lightly floured surface. Knead dough 4 minutes, sprinkling with additional flour as needed. Shape dough into a ball.
Yield: 6 servings
Nutrients per serving: Calories 150, Total Fat 2 g, Saturated Fat 0.5 g, Cholesterol 5 mg, Sodium 380 mg, Carbohydrate 26 g, Fiber 1 g, Protein 6 g
Cook’s Tips: Here are some easy ways to flavor your crust: Stir in 1 tbsp (15 mL) chopped fresh herb or 2 tsp (10 mL) grated lemon zest into dry ingredients. Or, stir in 2 tbsp (30 mL) prepared pesto into yogurt.
To prepare this recipe in a conventional oven, preheat oven to 450°F (230°C). Prepare recipe as directed in steps 1-4. Bake crust on lowest rack of oven 14-16 minutes or until crust is golden brown. Top as desired. Bake 6-9 minutes or until crust is deep golden brown.
