Categories: Pizza

Ingredients

• Dough //
• 2 Cups Unbleached Flour
• 1 Cup Whole Wheat Flour
• 1 to 1 1/4 Cup Water
• 1 tsp./ Half Packet Quick Rise Yeast
• 2 tbsp. Extra Virgin Olive Oil
• 2 tsp. Sea Salt
• 3 tbsp. Fresh Chopped Chives
• Goodies //
• 12 Fresh Figs, Sliced
• 1/2 Cup Soft Goat Cheese
• 1/2 Cup Fresh Shaved Parmesan Reggiano
• 1/4 Cup Red Onion, VERY thinly sliced
• 1/4 Cup Fresh Chives
• 2 Cups Organic Mache (Lambs Lettuce)
• 2 tbsp. Balsamic Vinegar
• 1 tsp. Extra Virgin Olive Oil
• Sea Salt and Fresh Ground Pepper

Directions

1. Turn your grill to medium high heat.

2. Make the dough according to instructions on Mark Bitten’s blog. Please note I used 2 Cups Unbleached Flour and 1 Cup Whole Wheat Flour which provided both a chewy and crispy texture when pulled thin enough, I also added fresh chives for a bit of color and zing. This needs to be done 2 hrs. in advance.

3. Once you’ve made your dough, divide it and pull it out to desired size. With your hands, rub a little bit of oil on one side, and put the oiled side down on the grill. Close the lid and grill for about 3 minutes.

4. Flip the dough over and push the dough down with a spatula to create a thinner flatbread (if you desire… I desired). Evenly distribute the sliced figs, goat cheese, parmesan, chives and sliced red onion across the dough. Give it all a generous grind of pepper and sprinkle of salt. Close the lid and grill for another 6 to 8 minutes untill all toppings are melted and there are grill marks on the bottom of the dough.

5. In the meantime, toss the mache lettuce with the balsamic vinegar, olive oil and sprinkle of salt and pepper.

6. Remove the flatbreads and top with a hefty handful of the dressed mache. Chomp away while its hot

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