Recipes
DIRECTIONS
Using a conventional grill, setup a 2-zone medium-high heat.
Place the bacon in a single layer onto a sheet pan lined with parchment paper. Transfer the sheet pan on the indirect heat side of the grill and cook until bacon is golden brown and slightly crispy. Transfer the cooked bacon to a plate lined with a paper towel and let it cool before slicing into thin strips. Set aside.
Heat a frying pan over medium-low heat. Add 1 tablespoon olive oil and heat until shimmering. Add the onions, season with a pinch of salt, and cook, stirring regularly until the onions are golden, around 10 minutes. Add water and use a wooden spoon to lift any brown bits off the bottom of the pan. Continue cooking the onions, stirring regularly, until they turn deeply golden in colour and the water has evaporated, around 8 more minutes. Transfer the caramelized onions to a plate and set aside.
Raise the heat on grill to 475 F.
Lightly dust a clean work surface with flour. Place one portion of pizza dough onto the surface and lightly dust the top with more flour. Using your hands or a rolling pin, stretch the dough into a long, rectangular shape. Drizzle the top with 1 tablespoon of olive oil and massage it evenly to coat. Transfer the oiled side of the dough to the grill (direct heat for conventional grills) and cook until grill marks form, between 6 and 8 minutes. Cooking times will vary depending on the grill. Repeat with the second portion of dough.
Transfer the flatbreads to a cutting board, grilled side up. Evenly top the grilled side of each with goat cheese, caramelized onions, cooked bacon, sliced chiles, fresh thyme, and sliced grapes.
Transfer the flatbreads back to the grill over indirect heat and cook until the cheese is melting, the grapes are slightly tender and the bottom crust is crunchy, around 10 minutes. Transfer the grilled flatbreads to a board and slice into squares. Serve immediately.
Ingredients
3 slices beef, pork, or turkey bacon
2 tablespoons extra-virgin olive oil, divided
3 yellow onions, thinly sliced
1/4 teaspoon kosher salt
2 tablespoons water
1/2 cup flour (00-flour recommended)
1/2 batch fresh pizza dough, separated into 2 equal portions
9ounces goat cheese, crumbled into small pieces
2 red finger-chile peppers, optional, thinly sliced, substitute Fresno chile or jalapeño
2 tablespoons fresh thyme leaves
3 cups red Grapes from California, sliced in half
DIRECTIONS
Using a conventional grill, setup a 2-zone medium-high heat.
Place the bacon in a single layer onto a sheet pan lined with parchment paper. Transfer the sheet pan on the indirect heat side of the grill and cook until bacon is golden brown and slightly crispy. Transfer the cooked bacon to a plate lined with a paper towel and let it cool before slicing into thin strips. Set aside.
Heat a frying pan over medium-low heat. Add 1 tablespoon olive oil and heat until shimmering. Add the onions, season with a pinch of salt, and cook, stirring regularly until the onions are golden, around 10 minutes. Add water and use a wooden spoon to lift any brown bits off the bottom of the pan. Continue cooking the onions, stirring regularly, until they turn deeply golden in colour and the water has evaporated, around 8 more minutes. Transfer the caramelized onions to a plate and set aside.
Raise the heat on grill to 475 F.
Lightly dust a clean work surface with flour. Place one portion of pizza dough onto the surface and lightly dust the top with more flour. Using your hands or a rolling pin, stretch the dough into a long, rectangular shape. Drizzle the top with 1 tablespoon of olive oil and massage it evenly to coat. Transfer the oiled side of the dough to the grill (direct heat for conventional grills) and cook until grill marks form, between 6 and 8 minutes. Cooking times will vary depending on the grill. Repeat with the second portion of dough.
Transfer the flatbreads to a cutting board, grilled side up. Evenly top the grilled side of each with goat cheese, caramelized onions, cooked bacon, sliced chiles, fresh thyme, and sliced grapes.
Transfer the flatbreads back to the grill over indirect heat and cook until the cheese is melting, the grapes are slightly tender and the bottom crust is crunchy, around 10 minutes. Transfer the grilled flatbreads to a board and slice into squares. Serve immediately.
Notes
Recipe created by Ronny Lvovski of @primal_gourmet.
Servings
Yield: Makes 8 servings (2 whole flatbreads)
Nutritional Information
Nutritional analysis serving: Calories 240; Protein 10 g; Carbohydrate 29 g; Fat 10 g (38% Calories from Fat); Saturated Fat 5 g (19% Calories from Saturated Fat); Cholesterol 20 mg; Sodium 340 mg; Fiber 2 g.
