Ed Deren: Flatbread Pizzas on the Grill

Ed Deren

Healthy Flatbread Recipe
Recipe type: Bread
In a Cuisinart standing mixer:
  • 3 cups whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • One half-packet yeast
  • 4 tablespoons olive oil
    Place following ingredients to food processor (blend and add to above ingredients)
  • ⅛ cup oatmeal
  • ⅛ cup flax seed
  • ⅛ cup wheat germ
  • 1 teaspoon fresh rosemary leaves (or add powdered garlic, sage, thyme... whatever makes you happy)
  1. Preheat Grill to 450 with pizza stone.
  2. Using mixing paddle, add 1 cup flour, and ground ingredients into bowl; add salt, pinch of sugar, yeast and 4 tablespoons oil; then slowly add 1½ cups water, mix for 8 minutes at medium speed.
  3. Remove mixing paddle and add bread dough paddle. Slowly add 2 cups flour and mix until dough is pliable about 6 minutes. Add more water or flour to create desired consistency.
  4. Cover bowl for 45-60 minutes.
  5. Form dough into golf ball size balls and roll on floured surface to thin consistency
  1. Carefully place flat bread onto stone, grill about 2 minutes per side.
  2. Remove, cool and enjoy

Flatbread Pizzas on the Grill
  • 2¼ teaspoons yeast or one package yeast
  • 1⅓ cups warm water (110-115°F)
  • 3½ cups unbleached all purpose flour, plus more as needed
  • 2 tablespoons olive oil
  • ¾ teaspoon salt
  • 1 tablespoon sugar
    Ingredients to add to the dough:
  • a) Minced garlic
  • b) Thyme, oregano, basil, rosemary/ whatever your choice fresh or powdered
  • c) Liquid smoke - one drop- be careful!
Pizza Dough:
  1. In a large mixing bowl or the bowl of your stand mixer fitted with a mixer attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes or until the yeast is foamy and dissolved. Add flour, olive oil, salt, and sugar. Add a, b, or c (your choice - be creative, take chances)
  2. Once all of the ingredients are mixed, knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to ¼ cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  3. Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75-80°F) for about 1 - 1½ hours.
  4. Punch the dough down to release the air.
  5. Divide the dough into two. Roll each half into a ball and let rest in two separate greased bowls, lightly covered for 15 minutes.
  6. After 15 minutes, flatten each ball of dough, one at a time on a lightly floured surface or silicone baking mat. You could also do this directly on your cornmeal lined pizza pan. Flatten into a 12-inch round circle, flattening and stretching the dough. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.
  7. Grill pizza 5-10 minutes until cheese melts and crust is crispy
  8. Remove from heat, rest 5 minutes and slice
    Pizza Stone (for wood flavor add one chunk of wood to gas grill)
  9. Place cold pizza stone on cold grill
  10. Turn grill on low for 5 minutes
  11. Increase heat to medium for 5 minutes
  12. Goal is to get grill to 500
    Preparing the Pizza:
  13. Use a liberal amount of cornmeal on pizza peel
  14. Prepare pizza (see toppings recipes below for:
    A) Goat cheese spinach
    B) Teriyaki chicken and smoked gouda
    C) Mozzarella, Basil vinaigrette

Ed Deren 2
Jane’s / Mama’s Rustic old school sauce
  • ½ cup chopped yellow onion
  • Two cloves garlic, pressed
  • 1 can peeled tomato
  • ¼ cup diced green pepper
  • 3 tablespoons basil
  • 2 tablespoons tomato paste
  • 4 tablespoons sugar
  • 1 cup chicken stock. divided
  • Salt and pepper to taste
  1. Add olive oil to heated pan.
  2. Add onions, green pepper and garlic with ½ cup of chicken stock and sauté 10 minutes until soft.
  3. Add tomato paste and one can of peeled tomatoes, press tomatoes until broken. Simmer 5 minutes.
  4. Add sugar and ½ cup of chicken stock, stir and bring to boil.
  5. Add basil and remove from heat, stir and wait 30 minutes before serving.
  6. Set aside to cool and add to pizza or store for later.

Goat cheese and spinach
  • One bag of fresh spinach
  • Two tablespoons olive oil
  • 8 oz goat cheese or crumbled goat cheese
  • Salt
  • Pepper
  • One shallot
  • One clove garlic
  • ½ teaspoon smoked paprika
  • ½ cup chicken stock
  1. Add olive oil to medium heated pan
  2. Sauté onion and garlic for 5 minutes or until soft
  3. Add full bag of spinach and ½ cup of chicken stock
  4. Cook until reduced
  5. Add salt pepper to taste
  6. Add smoked paprika and stir
  7. Set aside to cool and add to pizza or store for later.

Teriyaki chicken and smoked Gouda with vinaigrette
  • Two chicken breasts
  • ½ cup teriyaki sauce
  • 1 table spoon olive oil
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ pepper
  • 8 ounces smoked gouda
    Fresh Vinaigrette
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 garlic clove, finely minced
  • ½ cup extra-virgin olive oil
  • Sea salt to taste
  • Freshly ground black pepper to taste
  1. Place chicken breast in large plastic bag and pound until uniform width
  2. Remove chicken from bag and add to large sealed bag
  3. Add first 5 ingredients to bag mix bag and let marinate for 1 hour or over night
  4. Shred smoked Gouda
    Grilled chicken
  5. Remove chicken from bag
  6. Pre heat grill to 450
  7. Grill chicken 6 minutes per side until cooked to correct doneness (internal temp of 165)
  8. Remove from heat and rest 5-8 minutes
  9. Slice chicken and set aside to add to pizza
    Fresh Vinaigrette:
  10. Add all above ingredients to bowl mix well, set aside to drizzle over pizza to taste before grilling and add extra after removing from grill or to taste.

Mozzarella Basil
  • 3 fresh tomatoes
  • One clove garlic, crushed
  • 3 tablespoons finely chopped basil
  • ½ cup olive oil
  • White balsamic vinegar
  • 2 tablespoons shallots
  • 3 tablespoons Dijon mustard
  • Salt pepper to taste
  • 8 ounces fresh mozzarella
  1. Dice tomatoes
  2. Crush garlic
  3. Chop basil
  4. Finely chop shallots
  5. Add all ingredients to bowl and mix well
  6. Cut mozzarella thin and add to top of pizza, garnish with fresh basil


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