Grilled Flatbread with Potato, Chèvre, and Herbs Recipe
Tossing homemade dough onto the grill gives this flatbread a charred, bubbly, chewy crust. It’s topped with cooked potato slices, mozzarella cheese, and tangy goat cheese. Just before serving, sprinkle it with a fresh herb salad. Any leftover slices are tasty dipped in ranch dressing for a late-night snack.
Game plan: The dough can be made through step 4 and left to rise in the refrigerator overnight. When you’re ready to make the flatbread, remove the dough from the refrigerator and let it sit covered at room temperature in the bowl while the grill is heating, at least 30 minutes. Then proceed with shaping and grilling.
The potatoes can be cooked, cooled, and refrigerated 2 days ahead. Slice and season them when you’re ready to grill the pizza.
For the dough:
- 1 cup warm water (110°F to 115°F)
- 1 1/2 teaspoons granulated sugar
- 1 1/8 teaspoons active dry yeast
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil, plus more for oiling the bowl
For the flatbread:
- 12 ounces Yukon Gold potatoes (about 4 medium potatoes)
- 4 teaspoons olive oil, plus more as needed
- Kosher salt
- Freshly ground black pepper
- All-purpose flour, for dusting
- 8 ounces whole-milk mozzarella cheese, shredded (about 2 3/4 cups)
- 4 to 5 ounces chèvre (fresh goat cheese), crumbled into bite-size pieces
- 1/2 cup coarsely chopped fresh herbs, such as chives, dill, and parsley
- 1/4 teaspoon red pepper flakes
- Whisk the water and sugar together in the bowl of a stand mixer fitted with a dough hook and sprinkle the yeast on top. Set aside until the mixture bubbles, about 10 minutes.
- Add the flour, salt, and measured olive oil and mix on low speed until the dough just starts to come together and looks shaggy, about 2 minutes.
- Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 10 minutes. Meanwhile, coat a large mixing bowl with oil and set it aside.
- When the dough is ready, form it into a ball, place it in the oiled bowl, and turn to coat it in the oil. Cover with plastic wrap.
- Let the dough rest in a warm place until it doubles in size, about 1 hour. Meanwhile, cook the potatoes.
For the flatbread:
- Place the potatoes in a medium saucepan filled with generously salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are just cooked through, about 12 to 15 minutes.
- Drain the potatoes and let them cool slightly, about 10 minutes. Cut them into 1/8-inch rounds and place in a large bowl. Add 1 tablespoon of the measured oil (set the remaining teaspoon aside), season with salt and pepper, and gently toss to coat; set aside.
- Once the dough has risen, heat half of a gas or charcoal grill to high (about 450°F to 550°F) and the other half to low (about 250°F to 300°F). Lightly dust an 18-by-13-inch baking sheet with flour.
- Punch the dough down and turn it out onto the prepared baking sheet. Using your hands, stretch and shape it into a rough 16-by-12-inch rectangle.
- Rub the grill grates generously with a towel dipped in olive oil. Brush the top of the dough with oil, season with salt and pepper, and place it oil-side down on the hot side of the grill. Cover and grill undisturbed until the dough is puffed and grill marks have appeared on the bottom, about 2 to 3 minutes.
- Flip the dough with a spatula or tongs and move it to the cooler half of the grill. Evenly sprinkle on the mozzarella. Arrange the seasoned potatoes over the mozzarella. Sprinkle the chèvre evenly over the potatoes.
- Cover and grill, rotating the flatbread if necessary to avoid any hot spots, until the bottom is lightly charred and the cheese is melted, about 5 to 8 minutes. Meanwhile, place the herbs and red pepper flakes in a large bowl, drizzle with the remaining 1 teaspoon of measured oil, season with salt and pepper, and toss to combine; set aside.
- When the flatbread is done, transfer it to a cutting board and sprinkle the herb salad evenly over the top. Cut into slices and serve.