Having declared this, I realize that I may have led you astray in calling one of my previous Act 1 recipes—Jammy Onion & Herb Salad Pizza—a “pizza”. It’s actually more flatbread than pizza with its swap of herb-infused caramelized onions for red sauce, honey drizzle, modest (but adequate) sprinkle of robust Gorgonzola, and a mound of vinaigrette-dressed greens.
I was going to let this naming slip pass, but then I made this favorite-of-mine piz… er…uh… flatbread on the grill, and I determined that my mix-up was actually an opportunity to set expectations about grilled pizza in general. Grilled pizza is actually flatbread! Yes, it’s true. When putting raw dough directly on a hot grill, it would take an act of extreme dexterity and precision to get it to turn-out even remotely round. But who cares? Let it be weird and mis-shapen—that’s flatbread for ya! Then there’s the fact that grilling is a direct-heat process. So, as a result, your crust will get beautifully charred, but your toppings may just warm and soften (typically you grill one side of the crust sans toppings, then flip it, top it, and grill the bottom—all in a matter of minutes). This texture/temperature/browning differential is not a bad thing…not at all! It’s just more characteristic of flatbread vs. pizza. With flatbread the toppings and crust could stand on their own (even though they’re better together). With pizza, the marriage of crust and toppings is essential.
So if all grilled pizza is flatbread, do all flatbreads need to be grilled? Not at all! My newly named Jammy Onion & Herb Flatbread with Mixed Greens holds true to its flatbread charisma whether made on the grill or in the oven (instructions for both included in the recipe). The same can be said of the second flatbread recipe in this post, my Spinach & Artichoke Flatbread with Blistered Tomatoes & Tzatziki. It consists of a savory spread of spinach, feta, and artichokes, bursts of warm tomatoes, and dollops of cool tzatziki. Together, these flatbreads are quite the dynamic duo. However you make ’em, whatever you call ’em…enjoy!
P.S. Using raw, fresh-made dough in these recipes is important, but it need not be made by you. There are some great store-bought options available that I mention in the Tips section to each recipe. Or, if you’re feeling ambitious, give Jim Lahey’s No-Knead Pizza Dough a try. It won’t disappoint. In fact, it might change your homemade pizza/flatbread-making game for good!
Click images to view and try the recipes in this post:
