The beauty of this flatbread is that it can be both highly seasonal and a complete freezer-pull, depending on how you're feeling. In a hurry? Use store-bought frozen pizza dough. If not, feel free to make your own. Between the grill and the broiler, the rest comes togethers quickly.
Ingredients
- 1 ball of frozen pizza dough, thawed (about 250 grams)
- Flour, for dusting
- 1-3 leeks, green ends and roots removed, cleaned of sand, sliced lengthwise
- 1 cup cherry tomatoes, halved
- 2-3 red bell peppers, seeded and sliced into strips
- 2-3 zucchini, ends removed, halved and then sliced lengthwise into strips
- Crushed red pepper flakes
- Extra-virgin olive oil, as needed
- 2 tbsp chopped herbs (mint, basil, and parsley all work quite well)
- ¼ cup extra-virgin olive oil, plus more as needed
- 2-4 oz feta, crumbled
Preparation
- Prepare the toppings: preheat your grill to about 450°. Brush the grill rack clean. Lightly coat the leeks, zucchini, bell peppers, and cherry tomatoes with olive oil. Season with salt and pepper.
- Grill the vegetables, using a grill pan for the leeks, cherry tomatoes, and any smaller cuts you have, until cooked through and lightly charred on all sides. Turn/toss as needed as the vegetables cook. Remove from the heat and set aside.
Pro tip: Up to this point can be done ahead to make this an easy put together for a weeknight meal or having friends over. - At least 30 minutes prior to baking, pre-heat the broiler to it's highest setting and position a rack just below it.
- Place the dough ball on a well-floured surface. Dust the dough with additional flour, and work it into a small disc with your hands. Turn the disc over and continue pressing it outwards until you reach about 8 inches in diameter. A heavy dough pin also works well here.
- Heat a large cast-ion skillet on the stop top for 3-5 minutes. Oil it well.
- Gently stretch the dough further with your hands, rotating it as you go, until it reaches 10 inches in diameter. Moving carefully, transfer the dough to the cast-iron skillet. Mold it into place. You may need to use a wooden spoon or oven-safe mitt to do this.
- Once the dough is prepped, layer the vegetables overtop of it, finishing with the cherry tomatoes and crushed red pepper flakes. Drizzle with a little olive oil. Allow the dough to stand in the hot skillet for about 1 minute.
- Using oven mitts, carefully transfer the skillet to the oven. Broil the flatbread for 3-4 minutes, rotating the skillet halfway through, until the crust is puffed and golden. Keep a close watch to ensure that it doesn't overly char.
- Remove the skillet from the oven, using tongs to transfer the flatbread to a wire rack to cool for a few minutes.
- Move the flatbread to a cutting board. Scatter the feta and the herbs overtop and drizzle with additional olive oil, if desired. Season with salt. Cut into slices and serve hot.
