BBQ Flatbread & Chemin du Brûlé

bbq-flatbread-chemin-du-brule

INGRÉDIENTS :

2 balls store-bought pizza dough
2 cups ricotta cheese
1 cup cream cheese
½ cup green or red pesto
Zest of 1 lemon
1 zucchini, cut into thick slices
1 red bell pepper, cut into wide strips
1 small red onion, cut into wedges
1 eggplant, cut into thick rounds
200 to 250 g Chemin du Brûlé cheese, cut into large cubes
2 tbsp olive oil
1 garlic clove, chopped
Salt and pepper
Fresh or dried oregano
Regular honey or hot honey

PRÉPARATION :

Preheat the BBQ to 400 °F.

Divide each ball of pizza dough into two portions. Stretch the dough with your hands to form elongated flatbreads.

Lightly brush the dough with olive oil, then grill directly on the BBQ for 2 to 3 minutes on each side. The dough should puff up and have nice grill marks. Remove from the BBQ and set aside.

In a bowl, whisk together the ricotta, cream cheese, pesto and lemon zest. Adjust the seasoning if needed. Set aside.

In another bowl, toss the chopped vegetables with the garlic and olive oil. Season with salt and pepper to taste, then mix well.

Place the vegetables on the grill and cook for a few minutes, until slightly tender and nicely marked. Remove from the heat once cooked to your liking.

Cooking time may vary depending on the vegetables.

To assemble, spread a generous amount of the cheese and pesto mixture onto each flatbread. Add the grilled vegetables, then top with cubes of Chemin du Brûlé cheese.

Lower the BBQ temperature to 300 °F, then place the flatbreads back on the grill to melt the cheese.

Once the cheese has melted, garnish with oregano and a drizzle of honey.

Enjoy!