Grilled Potato Flatbread

13 ingredients
3 steps

Ingredients

  • 1 packet yeast (2 1/4 teaspoons)
  • 1 tablespoon honey
  • 2/3 cup warm water
  • 1 2/3 cups flour
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup yogurt or sour cream flavored with handful of any fresh herbs you can find (chives, basil, cilantro, parsley)
  • 1 1/2 cups cheddar cheese, shredded
  • 2 small new potatoes, sliced very thin and simmered in salted water until just tender
  • 4 green onions, chopped
  • 4 strips bacon, cooked and chopped
  • 1/2 cup Parmesan cheese, shredded

Directions

  1. 1
    Dissolve yeast and honey in water and allow yeast to bubble, about 5 minutes. Whisk together flour, Italian seasoning, and salt. Add yeast mixture and process or knead until ball forms. Place in clean oiled bowl and rise until double, about 45 minutes.
  2. 2
    Divide dough into 3 or 4 sections and roll to very thin 8-inch flatbreads. Grill one at a time over indirect heat; within a few minutes the top of the dough will start to puff and bubble. Check the underside for grill marks, and flip the dough when the underside appears done.
  3. 3
    Spread a few tablespoons of yogurt-herb mixture over the dough and sprinkle each flatbread with 1/3 of the cheddar. Top each flatbread with single layer of potatoes, a handful of onions and 1/3 of the bacon and the Parmesan. Cover grill and continue cooking pizza over indirect heat until cheese melts, rotating occasionally to keep from burning.

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