Grilled Flatbread with Pesto, Mozzarella, and Balsamic Glaze
This grilled flatbread is crispy, chewy, and topped with pesto, melty mozzarella, and a sweet and tangy homemade balsamic glaze.
This recipe is one of the mainr easpns I wanted to get a grill. There is something SO FUN to me about plopping raw dough onto the grill and watching the magic happen. Within minutes you have a crispy charred crust and a perfectly cooked fluffy bread on the inside. It’s perfection. everyone kept walking by and pulling off “just one more piece” until there was almost nothing left. The crust is chewy with just the right amount of crispness from the grill, while the combination of freshly milled khorasan flour and sourdough discard gives it a depth of flavor that tastes like it took far more effort than it actually did.
Once it’s mostly finished cooking on the grill, I brush on some pesto, top with torn mozzarella and then let it melt. After removing from the grill I drizzled on a homemade balsamic glaze that adds the perfect sweet and tangy finish. Whether you’re serving it alongside grilled chicken, slicing it up as an appetizer for guests, or making it the main event on a summer evening, this recipe is super fun to make and satisfying to eat.
Main Ingredients & Swaps
- Freshly Milled Khorasan Flour – I love using khorasan here because it gives the dough a rich flavor and soft texture. You can substitute additional all purpose flour if needed.
- Sourdough Starter or Discard – Adds flavor and helps create a softer dough.
- Pesto – Homemade or store bought both work well.
- Mozzarella Cheese – Fresh mozzarella creates beautiful melted pockets, but low moisture mozzarella is a great option too.
- Balsamic Vinegar – Reduces into a thick glaze that adds the perfect balance of sweetness and acidity.
- Honey – Helps sweeten the glaze and gives it a smooth finish.
- Red Pepper Flakes – Adds a subtle kick that complements the sweetness of the glaze.
How I Make It
I start by mixing the yeast with warm water and sugar before adding the sourdough discard, egg, and olive oil. After mixing in the flour and salt, the dough rests briefly before a quick knead and rise.
While the dough rises, I make the balsamic glaze. It only takes about 10 minutes on the stove and can be made ahead if needed.
Once the grill is fully heated to 500 with a 15 minute preheat to get the grill nice and hot, I stretch the dough into a large oval and cook it directly on the grates. I use a generously floured pizza peel to flip ito right onto the grate. After flipping, I add the pesto and mozzarella while it’s still on the grill so the cheese melts perfectly. A generous drizzle of balsamic glaze is the finishing touch.
How Do I keep The Dough From Sticking To The Grill?
There are a few key elements for a successful grilled flatbread. After making a few mistakes, I can tell you I have learned from experience here. First, make sure you heavily flour your pizza peel. I think freshly milled khorasan works perfect for this. Also oil your hands and the top of the dough with olive oil while shaping the dough right on top of the pizza peel.
On my grill, I actually turned my grates upside down. There is a more pointed side that people love for meats and a more flat side that I thought would work better for this. I really like grilling with the flat side of the grates facing up. Make sure your grates are cleaned before cooking and also brush the grates with olive oil before preheating the grill so they get seasoning and become more non-stick for you.
Right before putting the flatbread on the grill, spray the top of the dough with olive oil. Instead of sliding the flatbread onto the grill like you would a pizza, I line the pizza peel or cutting board up horizontally with the grill and flip it upside down right onto the grates.
The rest is easy! Let it cook a few minutes, use your pizza peel tp flip it, and then let it cook a few more minutes. Add toppings, let it melt, remove from grill.
Tools I Used
- My grill is a Weber. E-Spirit 425. It came recommended from America’s Test Kitchen and I’ve been happy with it!
- I use a Epicurean Pizza Peel. It’s really been a useful kitchen item, I’ve loved everything I’ve gotten from Epicurean.
- This olive oil sprayer is helpful for spraying the dough before flipping it onto the grill.
Tips
- Oil your hands before stretching the dough to keep it from sticking.
- Make sure the grill is cleaned, brushed with olive oil, and fully preheated before adding the dough to prevent it sticking to the grates.
- Heavily flour your pizza peel. Freshly milled khorasan works great for this.
- Flip, don’t slide. Using your pizza peel, arrange it horizontally with the grill, and flip the dough right onto the grill.
- The balsamic glaze will continue to thicken as it cools.
Watch the YouTube video below to see exactly how it all comes together!
Grilled Flatbread with Pesto, Mozzarella, and Balsamic Glaze
Ingredients
Notes
Method
- In a large mixing bowl, combine the 175 grams warm water, 10 grams active dry yeast, and 15 grams sugar. Let sit for 5 minutes, or until foamy.
- Add the 1 beaten egg, 100 grams sourdough starter, and 25 grams olive oil. Stir until combined.
- Add the 140 grams freshly milled khorasan flour, 240 grams all purpose flour, and 1 teaspoon sea salt. Mix until a shaggy dough forms. Cover and let rest for 30 minutes.
- Turn the dough onto a lightly floured surface and knead for about 5 minutes, or until smooth and elastic.
- Place the dough in a lightly oiled bowl. Cover and let rise for about 45 minutes, or until doubled in size.
- While the dough rises, make the balsamic glaze. In a small saucepan, whisk together the ½ cup balsamic vinegar, 2 tablespoons honey, ¼ teaspoon red pepper flakes, and ¼ teaspoon salt.
- Bring to a simmer over medium/low heat and cook for about 10 minutes, or until reduced and thickened. Set aside to cool, and keep in mind it thickens more as it cools. If you cook this too vigorously your glaze will thicken too much, keep an eye on it!
- Preheat your grill to 500°F (260°C) and allow it to heat for at least 15 minutes.
- Generously flour a pizza peel or cutting board. Place the dough on the floured surface and lightly oil your hands and the top of the dough.
- Stretch the dough into a 12 to 14 inch oval about ½ inch thick.
- Lightly brush or spray the top with olive oil.
- Carefully flip the dough directly onto the hot grill grates.
- Grill for 4 to 5 minutes. Flip and cook for another 3 minutes.
- Spread the ½ cup pesto evenly over the flatbread and top with the 2 cups mozzarella cheese.
- Close the grill lid and cook for about 1 minute, or until the cheese begins to melt.
- Remove from the grill and drizzle generously with the balsamic glaze.
- Slice and serve warm.
Video
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