These are so easy to make and quite yummy for an appetizer among friends or a light lunch with a salad. Use whatever vegetables and seasonings you like. Actually these are just like quesadillas and you can put anything you want on them. See my post Kitchen Gadgets – Pizza Stones. I buy my tortillas (I suppose I could make my own); see below for how to make grilled flatbread.
Tortilla or Flatbread Pizzas on the Grill
- flour tortillas to fit your stone (I use whole wheat tortillas) I have an 8″, 10″ and 16 x 14-inch (Emile Henry does make a bigger stone than 10″)
- onion, chopped
- red or green pepper, chopped
- 2 tsp. canola oil
- oregano to taste, fresh or dried
- basil to taste, fresh or dried
- dash or two of garlic powder or add a little fresh garlic to the onion/pepper mixture
- I usually have some Italian turkey sausage frozen and already cooked that I will often add to my pizzas
- tomato, peeled and seeded (I also dry them by dabbing with paper towels)
- mozarella, shredded to taste
Saute onion, peppers and fresh garlic (optional) until tender.
Preheat pizza stone for 30 minutes – I have pizza stones by Sur la Table with dome lids (8″) and Emile Henry (10″).
Assemble pizza with onion mixture, herbs and spices, (sausage – optional), fresh tomatoes and shredded cheese. Bake until hot and cheese has melted.
Grilled Flatbread:
- 3-1/4 cups flour
- 1-1/2 tsp. baking powder
- 1-1/2 tsp. kosher salt
- 1 cup sour cream
- 1/2 cup buttermilk
Pulse the first three ingredients in a food processor until combined. Mix the sour cream and buttermilk together and add to the flour mixture. Process until dough forms a ball around the blade. Should the dough be too wet add a little more flour.
Knead the dough on a floured surface until soft and smooth, just a few minutes. Divide the dough into 8 equal pieces; roll each piece with a rolling pin until it is about 1/8 to-1/16-inch thick. Stack between sheets of plastic wrap coated with nonstick spray.
Oil and heat your grill. Grill, covered, one medium high until slightly puffy and bubbly, about 1-2 minutes. Flip, brush with infused oil (1/4 cup olive oil and 1-2 cloves garlic, smashed and or fresh rosemary or thyme sprigs – heat until it simmers about 5 minutes, cool and discard garlic and herbs before using) and season with salt and pepper. Grill, covered, until bottom of bread is crisp. This would work on a pizza stone as well.
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2012/06/02/tortilla-pizzas-on-the-grill/
Comment: Both stones cooked the same, just about 5 minutes. I did preheat each stone for about 30 minutes before cooking the pizzas. Very good and light – a nice thin, crispy crust with the tortillas and not all of that heavy dough. You can buy bigger stones for larger grills.
A well-worn 16 x 14-inch stone that I mainly use in my oven – too big for my new electric grills. In addition to pizza homemade bread really turns out nice on this stone.
