Grilled Flat Bread with Three Toppings

Categories: Appetizers|Breads|Grill|Healthy Eating
Nb persons: 4
Yield:
Preparation time: 15 minutes
Total time: 2 hours 15 minutes
Source: Weber's Way to Grill

Dough:
1 1/2 c.	warm water, (100-110 degrees)
1 pkg.	rapid-rise active dry yeast
1/2 tsp.	sugar
4 1/2 c.	all-purpose flour
3 Tb.	extra-virgin olive oil
2 tsp.	kosher salt
White Bean Puree with Roasted Garlic:
1 small	head garlic
2 Tb. + 1 tsp.	extra-virgin olive oil, divided
1 (15 oz.) can	cannellini or navy beans, rinsed and drained
1 tsp.	finely grated lemon zest
2 Tb.	fresh lemon juice
1 tsp.	kosher salt
1/4 tsp.	freshly ground black pepper
1/4 c.	loosely packed fresh Italian parsley leaves
2-3 small	fresh sage leaves
Tomato Tapenade:
1/2 c.	pitted Kalamata olives, drained
1/2 c.	oil-packed, sun-dried tomatoes, drained
1 small	garlic clove, or several roasted garlic cloves
3-4 Tb.	extra-virgin olive oil
1/4 c.	loosely packed fresh basil leaves
2 Tb.	capers, drained
2 tsp.	balsamic vinegar
1/4 tsp.	freshly ground black pepper
Blue Cheese-Walnut Spread:
4 oz.	crumbled blue cheese, such a Maytag, Roquefort, or Danish
1/4 c.	unsalted butter, softened
1/2 c.	walnuts, lightly roasted and coarsely chopped
1/4 c.	minced shallot
1 Tb.	fresh lemon juice
1/4 tsp.	freshly ground black pepper
	finely chopped fresh Italian parsley

1. In the bowl of an electric stand mixer, combine the water, yeast and sugar. Stir briefly and let stand for 5 minutes or until the top surface has a thin, frothy layer (this indicates the yeast is active). Add the flour, oil, and salt. Fit the mixer with the dough hook and mix on low speed for about 1 minute or until the dough begins to come together. Increase the speed to medium. Continue to mix until the dough is slightly sticky, smooth, and elastic, about 10 minutes. Form the dough into a ball and place in a lightly oiled bowl. Turn it over to coat all sides and tightly cover the bowl with plastic wrap. Allow the dough to rise in a warm place until it has doubled in size, 1 1/2-2 hours.

2. Prepare the grill for direct cooking over medium heat.

3. Turn the dough out onto a lightly oiled surface and cut it into 12 equal portions, 2-3 oz. each. Using your fingers and the palms of your hands (oil them, too), stretch the dough to a length of about 8". The first stretch will probably shrink back, but continue to pull and stretch using gentle pressure until you achieve the proper length. As needed, add more oil to the surface to keep the dough moist and pliable. Stack the pieces of dough between sheets of parchment paper.

4. Brush the cooking grates clean. Carefully lay the pieces of dough, a few at a time, over direct medium heat. Within 1-2 minutes the undersides should crisp, darken, and harden, and the tops will puff slightly. Turn them over and continue to cook until both sides are dark brown, about 6 minutes total, turning every minute. If desired, keep warm over indirect heat. Serve warm or at room temperature with the toppings of your choice.

For White Bean Puree with Roasted Garlic: Prepare the grill for indirect cooking over medium heat. Remove the loose, papery outer skin from a head of garlic and cut off the top to expose the cloves. Place the garlic on a large square of foil and drizzle 1 tsp. of the oil over the top of the cloves. Fold up the sides to make a sealed packet, leaving a little room for the expansion of steam. Grill over indirect medium heat, with the lid closed, until the cloves are soft, 45-1 hour. In the bowl of a food processor, squeeze out the garlic cloves, being careful not to add any of the papery skin, and then add and puree the beans, the remaining 2 Tb. of oil, the lemon zest, lemon juice, salt and pepper. Add the parsley and sage and process to give the puree a consistency that resembles the texture of hummus. If necessary, add additional oil to create a smoother consistency.

For Tomato Tapenade: In the bowl of a food processor, pulse the olives, tomatoes, and garlic several times to coarsely chop them. Add in 3 Tb. of the oil and the rest of the ingrdients. Continue to puree until the mixture is well combined. Add the remaining Tb. of oil if the tapenade seems too chunky.

For Blue Cheese-Walnut Spread: Using a fork or an electric stand mixer fitted with the paddle attachment on low speed, mix the blue cheese and butter to form a semi-smooth spread. It's okay if there are some chunks of blue cheese. Fold in the remaining ingredients, including parsley to taste.

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