I’m excited to share this end-of-summer, farmer’s market–friendly Grilled Flatbread topped with sweet corn, fresh tomatoes, basil, and melty cheese, made in partnership with Cabot Creamery Cooperative.
Is it a grilled flatbread or a pizza? Call it what you like—the technique is what matters. Whether topped or plain, this is grilled flatbread to me: quick, smoky, and perfect for late-summer produce.
What grill should I use for flatbread?
If you have an outdoor grill, use high, direct heat. On a charcoal grill cook over hot coals; on a propane grill set burners to high. For pellet grills, set the highest temperature available.
If you don’t own an outdoor grill, a heavy grill pan on the stovetop works well. Preheat the pan over medium-high heat; be cautious with nonstick pans, since many aren’t designed for very high heat.
Which dough is best for grilled flatbread?
Store-bought pizza dough is an excellent, time-saving option and yields delicious results. Fresh or frozen dough both work. If using refrigerated dough, let it sit loosely covered for 30–60 minutes to come to room temperature so it’s easy to stretch. Thaw frozen dough according to package directions, then let it rest until room temperature.
You can also use homemade dough. Divide the dough into portions and gently stretch each into an oval about 1/4 inch thick. Brush the tops with olive oil (plain or garlic-infused) before grilling.
Preheating the grill or pan and prepping any toppings should take roughly the same time as letting refrigerated dough warm up.
Topping ideas and prep tips
Flatbreads are very versatile, but don’t overload them. Because the crust is partially cooked before toppings go on, any meat should be pre-cooked and simply warmed through on the flatbread. Flavorful options that work well in small amounts include pre-cooked sausage, bacon, grilled chicken, shrimp, prosciutto, salami, or chorizo.
Vegetables can be raw if they’ll warm quickly (like thinly sliced tomatoes or onions) or pre-cooked if needed (seared mushrooms, caramelized onions). For this version I use sweet corn and halved or quartered cherry tomatoes—bright, summery toppings that pair beautifully with fresh basil and melted cheese.
You can slice corn right off the cob, use leftover grilled or roasted corn, thawed frozen corn, or drained canned corn. Fresh sweet corn in season is wonderful, but the recipe still sings with thawed or canned corn outside peak season.
For cheese I recommend a smooth melting combination; here I use Cabot 5-Cheese Italian Shredded Blend (mozzarella, provolone, asiago, cheddar, and romano) for its flavor and easy melting.
Grilled Flatbread
Grilled Flatbread
Rebecca Lindamood
Ingredients
- 1 (1 pound) ball of pizza dough
- 3 tablespoons extra virgin olive oil or garlic olive oil divided
- 1/2 cup quartered or halved cherry or grape tomatoes
- 1 cup Cabot 5-Cheese Italian Shredded Blend
- 1/2 cup corn kernels fresh, thawed, or drained canned
- 4 large fresh basil leaves
Instructions
- Prepare your grill for high, direct heat. Have toppings ready. Wipe grates with a paper towel soaked in 1 tablespoon oil.
- Divide dough into four pieces. Stretch or roll into 1/4-inch thick ovals. Rest 5 minutes, then transfer to a peel or upside-down sheet pan.
- Brush dough with half the oil and place oil-side down on the grill. Cover and cook 2 minutes.
- Slide a spatula under the dough, rotate 90°, cover and cook 1 more minute until underside is lightly browned and top is bubbly.
- Brush with remaining oil, flip carefully, and top with cheese, tomatoes, and corn.
- Cover and cook 2–3 minutes until cheese melts. Remove to a cutting board, garnish with torn basil, slice, and serve.
Nutrition
Carbohydrates: 39 g
Protein: 10 g
Fat: 14 g
Nutritional information is an estimate. Calculate values using the exact ingredients you use.
