Make the dough ahead for spontaneous and fun weeknight dinners.A master flatbread dough is a versatile base for sauces, cheese, chili oil, or seasonal produce.A pumpkin seed pesto adds moisture and has a bright tangy flavor that works perfectly with summer vegetables.Grilling gives this flatbread a satisfying crunchy texture and a slight char on the bottom.Simple ingredients like goat cheese (tangy – adds fat), pesto (tangy – adds acidity), corn (adds sweetness), tomato (juicy and umami), and arugula (fresh and peppery) are flavor affinities.If you are looking for a way to enjoy fresh seasonal vegetables (tomatoes, corn, zucchini) then this pizza has your name on it. If you don’t have a pizza oven, grilling is the best way to create restaurant quality flatbread. When you get the char just right, nothing beats the crunchy, chewy texture of grilled flatbread.

Repeat the process with the remaining dough.Making flatbread on the grill is more art than science. Flip and brush generously with the butter. Heat a grill pan over a high heat and grill the bread on one side for 1-2 minutes or until charred and it puffs up and lifts easily form the grill. Sprinkle more semolina onto surface and roll each piece of dough into 1cm-thick rounds. Remove the dough and place on a bench dusted with semolina, then knead again for a minute. To make the butter, mix all of the ingredients together in a food processor until combined. Cover with cling film and rest for 30 minutes -1 hour in a warm spot to prove until doubled in size. Sprinkle a little semolina into bowl and place the dough back in. Once it comes together, knead the dough for 3-4 minutes on a bench. Now pour in the activated yeast mixture and combine with your hands. Mix together the flour and salt in a bowl. It should take 15-20 minutes to become foamy. Place the warm water, yeast and sugar in a small bowl and set in a warm spot of the kitchen to activate.

Grilled flat bread