A Fresh Take on Flatbread!
Fall has arrived, but at kipspizza, we’re trying to hold on to the summer vibe as long as possible. This Cherry Tomato and Basil Flatbread recipe will remind you how versatile pizza toppings can be. The fresh, crisp salad and warm flatbread create a complex bite. Next, we preheat our Baking Steel and start this new summer (or fall) favorite. So go to the grocery store and stock up on the season’s last fresh tomatoes and basil, then get to work on this warm summer treat.
Oil with a Twist
We make a zesty infused oil with olive oil and sliced garlic, adding flavor to the salad and flatbread. The flatbread is filling enough to serve as a light meal. It’s also a fun way to spice up your menu when making traditional-style pizzas for pizza night.
Steel vs. Stone
This flatbread recipe is so quick and simple that it’s our go-to healthy weeknight meal. One of our favorite ways to make a pizza on the grill is with our Baking Steel. Baking steels conduct heat more efficiently than pizza stones, store more heat per unit volume, and stabilize at lower temperatures.
- 1 pizza dough portion
- 1 cup cherry tomatoes, halved
- 14 julienned red onion
- 1 cup mozzarella ciliegine*
- 1 cup ripped basil leaves
- 4 cloves garlic
- 14 cups virgin olive oil
- ½ lemon
- Any sized mozzarella will suffice if you can’t find ciliegine sized mozzarella.
- 12 inch cubes
- Preheat your pizza steel for 20 minutes on indirect heat on your grill or in your oven. Minutes. While the steel is heating up, thinly slice the garlic cloves and set aside.
Blend in the olive oil.
- When the steel is ready, stretch your dough and transfer to a floured pizza peel. Prick the dough all over with a dough docker or a fork. Drizzle the garlic-infused olive oil over the dough and season with sea salt.
- Keep at least a tablespoon of the garlic-infused olive oil aside. Place the dough on the pizza steel. While the dough is baking, combine the mozzarella, tomatoes, basil, and onion in a mixing bowl. Pour the lemon juice over the some garlic infused olive oil to the tomato mixture. Season with sea salt and mix well.
- Remove the dough from the steel and serve topped with the salad mixture.
Heat up the Steel!
Baking steel will stabilize at around 450°F in a 500°F oven due to the steel’s radiative properties. It emits constant heat while absorbing it, causing it to stabilize at a slightly lower temperature than the surrounding air. Despite being cooler than stone, steel is far superior at transferring energy to whatever is placed on top of it.