Grilled Whole-Wheat Flatbread Bruschetta Pizza

This past weekend was one of our favorite friend’s birthday, Janah Adickman,  and we wanted to feature one of her many amazing dishes. We want to wish you a Happy Birthday Janah and now please take it away.

I decided that I haven’t been showing my grill pan much love lately.  Since I’m an equal opportunity chef, I decided that I better put my favorite pan to use.  I’ve been wanting to make grilled pizza, since time began I think, so last night I got to grillin’ and banged out a delish bruschetta grilled pizza!

What You Need:

1 Prepared Pizza Dough (homemade or store bought)

Cornmeal (for dusting)

1/2 Cup Sundried Tomatoes (julienned)

2 Small Heirloom Tomatoes (seeded and chopped)

3 Roma Tomatoes (seeded and chopped)

1 Cup Shredded Mozzarella Cheese

1/2 Cup Fresh Basil (chiffonade)

Balsamic Vinegar (to taste)

Arugala (optional)

2 Large Cloves Garlic (rough chop)

2 Scallions (fine chop)

1. Heat greased grill pan on medium/high heat.  Roll out your pizza dough to your desired thickness.  Dust some cornmeal under the dough and press down so the cornmeal sticks to the bottom of the pizza.  Then, place the dough onto the hot pan.  Allow the dough to cook on both sides until its crisp and shows beautiful grill marks.  Remove the grilled pizzas and set aside.

2. Meanwhile, toss the tomatoes, basil, garlic, scallions, 1/2 mozzarella cheese and balsamic vinegar in a medium bowl.  Allow the mixture to marinate while you cook your doughs.

3. Then, take the pizza doughs and top them with the bruschetta mixture.  Turn the heat on your stove down to medium and place the pizza back on.  Allow the dough to cook until the cheese begins to melt (you may need to cove the pan with a lid to melt the cheese.  If you like, add some fresh arugala to the pizzas while they are heating.

Slice it up and serve!