If you live by the mantra that when it’s summer, the living is easy, then you probably love using the grill to prepare warm-weather meals.
Anyone who has ever grilled pizza knows how mouthwatering it can be. But pizza cooked in a wood-fired outdoor oven is even more sublime. Cooking over real hardwood permeates the crust with smoky nuances and imparts a crispy yet tender texture. It’s the ideal canvas to showcase scrumptious seasonal ingredients.
Grilled pizza is also perfect for casual entertaining with guests of all ages. Liven things up by having your family and friends create their own pies. Simply make the dough and toppings ahead of time (or use store-bought dough), then set up stations where your guests can assemble their own variations. Consider offering a “house” flatbread pizza, as well as traditional ingredients.
The Avocado, Feta and Cherry Tomato Salsa Flatbread is fresh and easy, pairing the tang of feta with the creaminess of the avocado, and balancing them with fragrant mint and cilantro. To drink, a dry white sparkler such as the PLR Legacy Blanc de Noirs (The Frontgate Reserve Top 12) is the perfect foil to the richness of the cheese and avocado.
Avocado, Feta and Cherry Tomato Salsa Flatbreads
Courtesy of Food & Wine
2 cups cherry tomatoes, quartered
1/2 cup extra-virgin olive oil, plus more for brushing
1 small shallot, minced
1/3 cup chopped mint
1/3 cup chopped cilantro
1 1/2 Tbsp. red wine vinegar
1/4 tsp. crushed red pepper
All-purpose flour, for dusting
1 pound store-bought pizza dough, cut into 4 pieces
4 ounces feta cheese, crumbled
1 avocado, peeled, pitted and thinly sliced
In a bowl, toss the cherry tomatoes with ½ cup of olive oil, shallot, mint, cilantro, vinegar and crushed red pepper. Season the salsa with salt and black pepper.
Light a grill or pizza oven. On a lightly floured work surface, press and stretch each piece of dough to an 8-inch oval and brush with olive oil. Grill two dough ovals over moderately high heat, turning once, until puffed and lightly charred, 5 minutes. Transfer to a work surface. Repeat with the remaining dough. Spoon the salsa over the flatbreads and top with the feta and avocado. Cut the flatbreads into wedges and serve right away.
The cherry tomato salsa can stand at room temperature for 6 hours.