GRILLED VEGETARIAN APPETIZERS RECIPES

Steps:

• Choose a variation. Preheat the grill for direct cooking over medium-high heat (400°F–450°F/200°C–230°C).For the topper, heat the oil in a 12” (30-cm) Executive Nonstick Skillet over medium-high heat for 1–3 minutes. Add the topper; leave undisturbed for 4–6 minutes, or until deep golden brown. Remove from the skillet and set aside.For the dough, combine the dry ingredients in the Classic Batter Bowl and mix well. Stir in the yogurt and 1 tbsp (15 mL) of the herb until combined (the mixture will look dry). Turn the dough out onto a lightly floured surface and knead for 4 minutes, sprinkling with additional flour as needed. Divide the dough in half and form into two balls.Roll one ball into a half-moon shape using a lightly floured Baker’s Roller®. Brush the Rockcrok® Grill Stone with oil. Transfer onto half of stone, then repeat with the remaining ball. Pierce the entire surface of the dough using the pastry tool.Place the stone on the grid of the grill. Grill, covered, for 9–13 minutes, or until the bottom of the crust is golden brown, rotating the stone halfway through cooking. Remove the stone from the grill. Flip the crust over. Arrange the cheese and topper over the crusts. Grill, covered, for 4–6 minutes, or until the crust is deep golden brown. Remove the stone from the grill.Drizzle with balsamic glaze and top with the remaining herb. Cut the flatbread in half lengthwise, then into fourths.