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Makes
3 thin 8-inch flatbreads
Author Notes
I think it's funny that men have this collective reputation for being grill masters. Maybe it's just the guys I hang out with, but I know very few of them who are really great at grilling. It's all I can do not to push them aside, yank the tongs from their hands and the Kiss The Cook apron off their shoulders, and do my thing.
My prejudice probably comes from childhood memories of watching my dad struggle over the coals. Bigger fires were better than small, and burned burgers better than none at all. But one thing he did well over the glowing embers was put on weekend pyrotechnic shows that rivaled the brightest fireworks displays on the Fourth of July.
This potato flatbread recipe is a terrific appetizer for guests to munch on while you Man the Grill (perfectly medium rare steaks with a salad of farmers market greens would be a nice second course). Or better, top the flatbread with some fresh arugula tossed with radishes and a light vinaigrette. Maybe summer has arrived at last. —culturalconstruct
Ingredients
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1 packet
yeast (2 1/4 teaspoons)
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1 tablespoon
honey
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2/3 cup
warm water
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1 2/3 cups
flour
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1 teaspoon
Italian seasoning
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1/2 teaspoon
salt
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1 tablespoon
olive oil
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1/2 cup
yogurt or sour cream flavored with handful of any fresh herbs you can find (chives, basil, cilantro, parsley)
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1 1/2 cups
cheddar cheese, shredded
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2
small new potatoes, sliced very thin and simmered in salted water until just tender
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4
green onions, chopped
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4
strips bacon, cooked and chopped
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1/2 cup
Parmesan cheese, shredded
Directions
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Dissolve yeast and honey in water and allow yeast to bubble, about 5 minutes. Whisk together flour, Italian seasoning, and salt. Add yeast mixture and process or knead until ball forms. Place in clean oiled bowl and rise until double, about 45 minutes.
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Divide dough into 3 or 4 sections and roll to very thin 8-inch flatbreads. Grill one at a time over indirect heat; within a few minutes the top of the dough will start to puff and bubble. Check the underside for grill marks, and flip the dough when the underside appears done.
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Spread a few tablespoons of yogurt-herb mixture over the dough and sprinkle each flatbread with 1/3 of the cheddar. Top each flatbread with single layer of potatoes, a handful of onions and 1/3 of the bacon and the Parmesan. Cover grill and continue cooking pizza over indirect heat until cheese melts, rotating occasionally to keep from burning.
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