Grilled Mediterranean Vegetable Flatbread Pizza with Roasted Garlic Tahini Sauce
Serves: 4
Time: 45 min
Ingredients
For the dough:
- 2 1/4 teaspoon active yeast
- ½ teaspoon sugar
- 1¾ cup flour
- 1 teaspoon salt
- 1 tablespoon fresh rosemary, chopped
- ¾ cup water
- 1 teaspoon olive oil
For the flatbread toppings:
- 1/2 cup assorted baby squash
- 1 baby eggplant
- 1 large shallot
- 1 tablespoon olive oil
- Salt and freshly ground pepper
- 2 tablespoons mixed pitted olives
- 2 tablespoons cherry tomato
- 1 tablespoon fresh oregano leaves
For the roasted garlic tahini sauce:
- 2 cloves roasted garlic
- 1/4 cup tahini
- Juice and zest of 1 lemon
- Pinch of salt
- Water (up to 1/4 cup)
Instructions
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Add the yeast, sugar, flour, salt and rosemary to the bowl of a food processor. Pulse to combine. Add the water in a steady stream and pulse until dough begins to come together. Knead the dough on a floured surface until smooth and elastic.
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Coat a clean bowl with 1 tsp. olive oil. place dough in bowl and cover with a dishtowel. Leave to rise until doubled in size, about 1 hour. When the dough has doubled in size, punch down and knead lightly into a smooth ball. Divide in half and with a rolling pin roll into 8 inch long roughly shaped ovals.
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Preheat a grill pan over medium heat. When grill is hot add flatbreads and cook about 1-2 minutes each side (do not flip until bubbles begin to form on surface). Remove from heat when bread begins to puff.
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Halve baby squash, eggplant and shallot and coat with olive oil. Season with salt and pepper and grill until cooked, about 5-6 minutes (the squash may be done sooner).
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In a small bowl whisk together the roasted garlic, tahini, lemon juice, lemon zest and salt. Gradually thin mixture with water while whisking until a pourable consistency is reached.
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Spread half of tahini sauce on flatbreads. Top with grilled vegetables, olives, cherry tomato and oregano. Drizzle with more tahini sauce.
Source: https://lepetiteats.com/grilled-mediterranean-vegetable-flatbread/
