Pizza.. AGAIN?! Oh yes, pizza again. It never gets old with the wide variety of toppings and ways to make the crust. This week we have a flatbread grilled pizza topped with Chevre, Red Onion, Asian Pears, and bacon. Bacon always makes everything better and again, no exception to that rule here. Asian Pears are FINALLY in season and I’ve been gathering them up from the market like the world is going to end, so they’ve ended up in everything I’ve made recently. Gotta love a pear you can eat like an apple. I’ll admit that the pizza was an experiment in combining flavors, but I liked how it came out – a little sweet, bacony, savory, pizza. The recipe is Bobby Flay’s for the flatbread and I’ve used this one a number of times, mixing half whole wheat pastry flour and half bread flour for the dough. Just make sure you’ve got the dough coated VERY WELL with olive oil before throwing it on the grill and it’ll work perfectly.
Grilled Flatbread Pizza:
Whole Wheat Pastry Flour – Mill at Anselma
Bread Flour – Mill at Anslema
Asian Pear – North Star Orchard
Onion – North Star Orchard
Chevre – Shellbark Hollow Farm
Bacon – Countrytime Farm
Non-local – Yeast, salt, olive oil.