Summer allows us to use our barbeque nearly every day. It also saves me from using the oven or stove top especially when it’s hot outside. One staple I like to have on hand is pita bread. This ancient flatbread has been around since 2500 BC and its uses are numerous. I love it in a fattoush salad, stuffed with meat, crisped up to use in a dip or simply grill and then splash olive oil over it and sprinkle with dukkah. But my all-time favourite is making a pizza with pita bread.
Pizza toppings are limitless so use whatever suits your fancy. I spotted a bag of cipollini onions at the grocery store and instead of roasting I wanted to grill them. These onions are sweet and perfect to smear over a pizza base. Grilled garlic is another delicious ingredient to add; grilling or roasting lessens the pungent aroma and taste. Add at least 6 cloves. The cheese can be mozzarella but goats cheese or feta works well, too. I enjoy the tangy taste of feta and it gives a nice contrast to the sweet flavour of the grilled cipollini. And, the good news? This meal is done without dirtying a pot or pan!
1 to 2 pita bread
grilled or roasted cipollini
grilled garlic cloves
3 crisp prosciutto slices (use the bbq, too, for this)
Preheat grill to 350f (180c). Build your pizza and then place on grill. Close cover and heat up for 2 minutes – longer if you want a crispier bottom. Remove and drizzle with extra-virgin olive oil, balsamic vinegar and scatter fresh dill over.
The Culinary Chase’s Note: Take a sheet of tin foil and add prosciutto slices. Cook on the bbq grill until slightly crisp. Enjoy!