Memorial Day Grilling: Flatbread Pizzas
Travis Smith from Bistro Colorado in Evergreen shows how to grill Flatbread pizzas.
Makes 12 Individual Flatbreads
Colorado Lamb Rib, Cutlet, or Chops - 1 Lb (may substitute chicken or fish such as salmon)
Zucchini, Sliced 1/4 inch thick - 2 Each
Portobello Mushrooms, Sliced 1/4 inch thick - 2 Each
Eggplant, Sliced 1/4 inch thick - 1 Each
Heirloom Tomatoes, Sliced 1/4 inch thick - 2 Each
Bell Peppers, Sliced - 2 Each
Gluten Free Flatbread (Individual Size) - 12 Each Fresh Basil, Cut into thin strips (chiffonade) - 3 Ounces
Buffalo Peaks Colorado Goats Milk Feta or Chèvre, Crumbled - 1 Lb
Nut Free Pesto - 2 Cups
Extra Virgin Olive Oil - 2 Cups
Fresh Chopped Garlic - 1/4 Cup
Fresh Chopped Oregano - 2 Tablespoons
Fresh Chopped Thyme Laves - 1 Tablespoon
Fresh Chopped Basil - 1 Tablespoon
Minced Fresno Peppers - 2 Each (may also use jalapeños or poblano)
Nut Free Pesto:
Extra Virgin Olive Oil - 1 1/2 Cups
Sunflower Seeds, toasted - 1/2 Cup
Fresh Basil Leaves - 1/2 Cup
Fresh Grated Parmesan Cheese - 1/4 Cup
Roasted Garlic Cloves - 8 Each
Method of Preparation:
1. Combine marinade ingredients and then marinate lamb and sliced vegetables in the marinade for one hour.
2. Grill lamb and vegetables on your open flame broiler for about 3-4 minutes or until desired temperature is reached. Cut lamb and if desired, vegetables into smaller pieces like pizza toppings.
Note: If substituting chicken then ensure the chicken is cooked throughout.
3. Grill flatbread on the open flame broiler on one side for about 30 seconds, flip it over and then drizzle the grilled side with nut free pesto and top with your grilled vegetables, lamb, and crumbled feta or chèvre. Continue to grill for about 1 minute and then slice and serve. A nice compliment for these grilled pizzas is a simple tossed salad with light vinaigrette.