Grilled Grape, Rosemary & Brie Flatbread
This elegant topping is the perfect accompaniment to our fabulous 5-Minute Dough!
- 1 tbsp (15 mL) olive oil, divided
- 1 1/2 cups (375 mL) seedless red grapes, cut in half
- 5-minute dough or 1 lb (450 g) prepared pizza dough
- 2 tbsp (30 mL) chopped fresh rosemary, divided
- 8 oz (250 g) brie cheese, cut into 1/4" (6 mm) slices
- 2 tbsp (30 mL) prepared balsamic glaze
Preheat grill for direct cooking over medium-high heat (400-450°F/200-230°C).
For topper, heat oil in 12” (30-cm) Executive Nonstick Skillet over medium-high heat 1-3 minutes. Add topper; leave undisturbed 4-6 minutes or until deep golden brown. Remove from Skillet; set aside.
Prepare 5-Minute Dough according to recipe directions, stirring in 1 tbsp (15 mL) rosemary to dry ingredients. Divide dough in half; form into two balls.
Roll out one ball into a half moon shape using lightly floured Baker’s Roller®. Brush Rockcrok Grill Stone® with remaining oil. Transfer onto half of Grill Stone; repeat with remaining ball. Pierce entire surface of dough using pastry tool.
Place Grill Stone on grid of grill. Grill, covered, 9-13 minutes or until bottom of crust is golden brown, rotating Grill Stone halfway through grill time. Remove Grill Stone from grill.
Flip crust over. Arrange cheese and grapes over crusts. Grill 4-6 minutes or until crust is deep golden brown. Remove Grill Stone from grill.
Drizzle with balsamic glaze and top with remaining rosemary. Cut flatbread in half lengthwise and into fourths.
- 16 servings of 1 slice
Nutrients per serving:
Calories 60, Total Fat 1.5 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 13 g, Fiber 1 g, Protein 3 g
To prepare this recipe in a conventional oven, preheat oven to 450°F (230°C). Prepare recipe as directed in Steps 1-5. Bake crusts on lowest rack of oven 14-16 minutes or until crust is golden brown. Top as directed in Step 7. Bake 6-9 minutes or until crust is deep golden brown.