Turn your BBQ into an outdoor pizza oven with this amazingly delicious recipe. Using pre-made dough will save you all kinds of time, but feel free to make your own.
To start, marinate your thighs for at least 4 hours to get that balsamic flavour locked in. We chose chicken thighs for our version, but you can easily substitute chicken breasts (follow our grill times here). When you’re ready to cook the chicken, pre-heat your BBQ to a medium-high heat and grill your thighs for 5-6 minutes a side. Let stand for a few minutes before thinly slicing.
Once your dough is rolled out and lightly brushed with olive oil, grill oiled side down for 2-3 minutes and lightly brush the top with oil. Flip your dough and lower the heat to medium. While the bottom is cooking work quickly to assemble your toppings on each round so the bottoms don’t burn. Cover and grill for 5 to 7 minutes or until dough is cooked through and toppings are warmed. You can also save some time and do one large flatbread, rather that dividing the dough into 4 portions or simply assemble your flatbread toppings after grilling.
Top finished flat bread with some fresh baby arugula. Arugula adds a nice peppery flavour that pairs well with the Caprese elements of this flatbread. Slice and serve on wooden cutting boards for a charming rustic feel.
If you’re throwing a get together you can easily double or triple this recipe and prep most of it in advance by marinating the chicken overnight and grilling it ahead of time. Grill the dough and assemble your flatbreads once your guests have arrived and are ready to eat!
Click here for the full recipe.