Flatbread pizza on the grill

The finished product hot off the grill

This friends, is one of my favorite things.  We made these for the first time last Autumn when my mom and I spent what seemed like 700 hours canning green beans.  Everybody came over with toppings and we made an assembly line creating individual flatbread pizzas.  Then we lined up & the Mr. grilled them, and man oh man oh man!  The idea lends itself easily to clean eating and whole foods.  We decided it was a great idea for Mother's Day.  Relatively easy and everyone ends up with their personal favorite.  Make a big green salad on the side and you're in for a treat!

Ingredients

• Flatbread pizza crusts (you can make your own or buy them.  It's not too hard to find whole grain if that's important to you.  And if you're clean-eating, it is)
• Pizza sauce (recipe below or you can buy your own.  As always read the ingredients!)
• Olive oil
• Toppings of your choice (veggies, pepperoni, grilled chicken, smoked salmon, pineapple, mushrooms...)
• Fresh or dried herbs of your choice (basil, oregano, granulated garlic, Italian blend, parsley...)
• Cheese

Pizza sauce ingredients

• 28 ounce can tomato puree
• 12 ounce can tomato paste
• Garlic (I use one whole clove)
• Basil (I use 3-4 leaves)
• Oregano (I use 2 stems)
• Coarse salt & pepper to taste

Pizza sauce method

• Put tomato puree and tomato paste into blender, pulse until combined & smooth
• Rough chop garlic, basil and oregano, add to tomato mixture and pulse again
• Add salt and pepper and blend on medium until completely combined

Flatbread pizza method

• Brush flatbreads with olive oil
• Spoon on pizza sauce
• Add toppings of your choice
• Top with cheese
• Sprinkle with herbs if desired
• Place on grill (low fire) and allow to brown and cheese to melt.  If you have a gas grill, you can move them to the upper shelf when they are almost done to cook through to center.  This takes a little practice to get just right so don't get overwhelmed!
• With a large grill spatula, carefully remove to plate
• Enjoy!

Tips

• Set up your flatbreads and toppings in a buffet or around a table allowing people to move through the line and build their pizzas.
• Put plates at the front of the line so people don't have to hold their pizzas on their hands.
• Don't get carried away with all of those delicious toppings!  When it gets top heavy, it's harder to balance and to grill.  Also harder to warm through.
• Consider precookiing items in a cast iron skillet on your grill to add as the pizzas cook if you want your veggies softer.  They will be relatively crunchy if not precooked.
• Pesto is a great topping in place of traditional pizza sauce and soooooo easy to make!  Fresh basil, olive oil, garlic and if you like, pine nuts-that's it.
• Plan for 1 1/2 crusts per person.  These babies are very filling but people tend to go back for seconds.  If you have left over crusts, they freeze great in gallon size zip locks.

My mom!