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BBQ Flatbread Pizzas

A Spicy Kale Flatbread is drizzled with honey for a sweet and spicy treat and a Speck and Taleggio Flatbread is finished with a balsamic glaze drizzle AND an olive oil and oregano dip. 

BBQ Flatbread Pizzas

A Spicy Kale Flatbread is drizzled with honey for a sweet and spicy treat and a Speck and Taleggio Flatbread is finished with a balsamic glaze drizzle AND an olive oil and oregano dip. 

BBQ Flatbread Pizzas

Prep Time

30 min

Total Time

45 min

Serves

6–8 slices

Print

Ingredients

Spicy Kale Flatbread with Honey Drizzle:

1x fresh pizza dough

Flour for kneading the pizza dough

1 tbsp extra virgin olive oil

2 cups (packed) of kale, torn or chopped

3/4 tsp red pepper flakes

Pinch salt and pepper

2x garlic clove sliced

2 tbsp extra virgin olive oil

1/2 ball buffalo mozzarella

1/3 cup ricotta

1-2 tbsp honey (for drizzling)

Extra red pepper flakes

 

Speck & Taleggio Flatbread with Balsamic Glaze Drizzle

1x fresh pizza dough

Flour for kneading the pizza dough

1/3 cup Massimos tomato sauce

6 slices of speck

1x white mushroom, sliced thin

1x brown mushroom, sliced thin

140g taleggio cheese, torn

Balsamic glaze to drizzle

Fresh oregano leaves

 

Dipping Sauce:

1/3 cup olive oil

1/2 tsp dried oregano

1 tbsp fresh oregano

1/4 tsp salt

Pinch of pepper

Instructions

Spicy Kale Flatbread with Honey Drizzle:

  1. Remove the fresh pizza dough from the fridge at least 30 minutes before you are going to cook your pizza.
  2. Preheat your barbeque to 400F.
  3. Tear or chop the kale into bite-sized pieces. Then add 1 tbsp olive oil to a frying pan and turn the heat to medium. Add the kale, red pepper flakes, pinch of salt and pepper and saute the kale until just starting to wilt, about 3-5 minutes.
  4. Mix together 2 tbsp olive oil with 2 garlic cloves, sliced (this is your sauce for the flatbread).
  5. Measure out both cheeses and set aside.
  6. Once the dough has warmed closer to room temperature, roll or stretch the dough into a 10-12 inch oval or rectangle.
  7. Bring all the topping ingredients, the rolled out dough and a spoon out to the grill.
  8. When the grill has reached a 400F temperature, turn the heat to one side of the grill off.
  9. Place your rolled dough onto the side of the grill that is still on (direct heat) for 45 seconds – 1 minute, until it easily releases and flip over for about 45 seconds more until the dough has stiffened.
  10. Then move the flatbread to the side of the grill with the heat off (indirect heat) and moving quickly spread the olive oil sauce onto the flatbread, spreading the garlic around. Top with kale, dollops of ricotta and buffalo mozzarella.
  11. Cook for 4-5 minutes and then rotate one time, cooking for another 4-5 minutes until the cheeses are melted and starting to bubble.
  12. Top the flatbread with more red pepper flakes (if you like it really spicy) and drizzle with honey. Enjoy!

 

Speck & Taleggio Flatbread with Balsamic Glaze Drizzle:

  1. Remove the fresh pizza dough from the fridge at least 30 minutes before you are going to cook your pizza.
  2. Preheat your barbeque to 400F.
  3. Prepare the olive oil dipping sauce by mixing the dried oregano, fresh oregano, salt and pepper and set aside.
  4. Once the dough has warmed closer to room temperature, roll or stretch the dough into a 10-12 inch oval or rectangle.
  5. Bring all the topping ingredients, the rolled out dough and a spoon out to the grill.
  6. When the grill has reached a 400F temperature, turn the heat to one side of the grill off.
  7. Place your rolled dough onto the side of the grill that is still on (direct heat) for 45 seconds – 1 minute, until it easily releases and flip over for about 45 seconds more until the dough has stiffened.
  8. Then move the flatbread to the side of the grill with the heat off (indirect heat) and moving quickly spread the sauce onto the flatbread, then add the speck, mushrooms and cheese.
  9. Cover the grill and cook for 4-5 minutes and then rotate one time, cooking for another 4-5 minutes until the cheeses are melted and starting to bubble.
  10. Top the flatbread with a drizzle of balsamic glaze, oregano leaves and serve with the oregano olive oil for dipping (be sure to give the olive oil dipping sauce a stir once more before serving).

TIPS

Prepare all the topping ingredients and place on a plate or small pan to bring out to the grill; then all the ingredients will be handy when it comes to topping the flatbread.

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