Recipe courtesy of Mary Berg
Cheese Stuffed Grilled Garlic Flatbread
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 423
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 54
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 18
- Cholesterol
- 22
- Sodium
- 890
- Total: 25 min
- Active: 25 min
Ingredients
1.4 to 1.5 pounds (650 to 700 grams) store-bought pizza dough
1 cup (115 grams) grated mozzarella
3/4 cup (60 grams) finely grated Parmigiano-Reggiano
3 cloves garlic, finely minced
3 tablespoons finely chopped parsley
2 tablespoons olive oil
Directions
- Heat your grill to high.
- Divide the dough into 12 roughly equal pieces and set aside. In a large bowl, toss together the mozzarella, Parmigiano-Reggiano, garlic and parsley.
- Flatten the dough into rough ovals and divide the cheese mixture over half of the dough ovals. Top each with a remaining piece of dough to make a pocket and pinch the edges firmly to seal. Drizzle the oil onto a large sheet pan and add on the stuffed dough, gently flipping to evenly coat the outside with oil.
- Place the stuffed dough onto the hot grill and cook until golden brown and puffy, 5 to 6 minutes, flipping halfway through. For even quicker flatbreads, close the lid of the grill while cooking.
- Remove from the grill and allow to cool slightly before serving.