It was Williams-Sonoma's Grilling book that first introduced me to the concept of grilled pizza. Their recipe for grilled herbed pizza dough is one I latched onto, and have adapted over the years to suit lots of different occasions.
I thought I'd share one of my iterations: simple grilled flatbreads that marry lemon zest with fennel seeds and an assortment of woodsy herbs. I recommend grilling up a batch of these and serving them with lamb or chicken kebabs and a cool yogurt dip of some kind. —Merrill Stubbs
mixed fresh herbs, such as rosemary, thyme and oregano
fennel seeds, lightly crushed
finely grated lemon zest
freshly ground black pepper
olive oil, plus more for brushing
In This Recipe
Stir together the yeast, 3/4 cup warm water and sugar and set aside for a few minutes until foamy. In a large bowl, stir together the flour, herbs, fennel seeds, lemon zest, salt, pepper and olive oil. Stir in the yeast mixture and knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. Form the dough into a ball. Lightly oil a large bowl and add the dough, turning it to coat with oil. Cover the bowl with a kitchen towel and let the dough rise in a warm place for 1-2 hours, until doubled in size.
Prepare a medium-hot grill. Divide the dough in half and form three equal balls from each (6 balls total). On a lightly floured surface, roll each ball into a 1/4-inch thick round or oval. Brush both sides with olive oil. Place the rounds around the perimeter of the grill, where the heat is less intense. Cook, flipping once with a spatula, until well-marked and cooked through, about 5 minutes per side. Be careful not to char the flatbreads. Serve immediately, or wrap in aluminum foil and keep in a warm oven until ready to eat.