Almost No-Cook Flatbread

This is the new go-to dinner at our house. It all started when Nick took out the griddle and started tossing pizza dough on it. After 9 years together I know his kitchen creativity almost always turns out well. As usual, his technique worked like a charm.

The idea is to roll out mounds of pizza dough, cook them on a hot griddle until bubbly and crisp, then top the warm dough with favorite fresh ingredients. I highly recommend using pesto as a sauce base and layering on shaved raw vegetables. Just think – if you like it on a salad then you’ll love it on flatbread.

Here is a short flip-book of our favorite topping combination:

FLATBREAD:

1 ball pizza dough at room temperature
pesto
1/4 of a red onion
handful of button mushrooms
handful of cherry tomatoes, sliced in half
2 cups baby arugula
1/2 a lemon
extra virgin olive oil
salt and pepper

Heat a griddle pan over high heat. While the pan warms, roll out dough on a floured counter. Toss dough on dry griddle and cook until browned. Flip and repeat.

When dough is ready, spread one side with pesto. Using a mandoline (or very sharp knife) shave red onion and mushrooms right over top. Add sliced tomatoes and arugula. Squirt everything with lemon juice, drizzle with olive oil, and sprinkle over salt and pepper. Slice and dig in.