Grilled Antipasti Focaccia on a cutting board
Grilled Antipasti Focaccia

This is a fun, summertime grilled flatbread that can be cut and served as an appetizer along with other goodies from the grill, such as grilled chicken or fish, or simply grilled vegetables. Use any kind of cured meat that you like. I’m partial to soppressata, but any kind of thinly sliced meat will do, or leave it off for a vegetarian version.

Grilled Antipasti Focaccia

Grilled Antipasti Focaccia on a cutting board
Prep Time 10 minutes
Cook Time 10 minutes
This is a fun, summertime grilled flatbread that can be cut and served as an appetizer along with other goodies from the grill, such as grilled chicken or fish, or simply grilled vegetables. Use any kind of cured meat that you like. I’m partial to soppressatta, but any kind of thinly sliced meat will do, or leave it off for a vegetarian version
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Course Appetizer
Servings 6

Ingredients
 

  • 1 ½ pounds pizza dough, store-bought or homemade, at room temperature
  • 2 ounces thinly sliced soppresatta, prosciutto, salami, or your favorite cured meat
  • 1 cup very small mozzarella balls
  • ½ cup marinated artichoke hearts, drained and quartered
  • 2 ounces baby arugula
  • cup grated parmigiano reggiano
  • 1 cup halved cherry tomatoes
  • juice from ½ lemon
  • flakey sea salt and black pepper
  • balsamic glaze for garnish

Instructions
 

  • Warm your grill to medium heat. Lightly flour a large wooden cutting board, and stretch the dough to a rough rectangle shape, about 1-inch thick. Use your fingertips to press down into it making impressions in the dough like a traditional focaccia. Brush away any excess flour, then smear olive oil on the side facing up.
  • In a medium bowl, toss the arugula together with the tomatoes, grated parmigiano and the lemon juice, seasoning it with a few pinches of sea salt and freshly cracked black pepper.
  • Bring everything out to your grill: the dough on the board, some olive oil and a brush, and all of your toppings.
  • Carefully flip the dough over onto the grill so that the oiled side is down on the grates. Brush the side facing up with a little oil. After a minute or two, flip the dough over onto the other side. I find using both tongs and a metal spatula is best for this task. It's also easier with a second person to help.
  • Begin laying the toppings on the dough. Evenly distribute the meat, artichokes and cheese on the dough, then sprinkle with a little bit of flakey salt. Turn the heat to low directly under the bread, then close the lid and allow the bread to finish cooking. It shouldn’t take too long – 4-6 minutes or less to cook through. Watch the bottom carefully and make sure it doesn’t burn. Adjust the heat if necessary.
  • Remove the flatbread from the grill and back onto your wooden board. Top with the arugula and tomatoes, then drizzle with balsamic vinegar and a little more olive oil. Serve warm.
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