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Grilled Vegetable Flatbreads with Ricotta and Salsa Verde

Name: Grilled Vegetable Flatbreads with Ricotta and Salsa Verde
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: ½ cup parsley leaves and thin stems, lightly packed; ¼ cup fresh basil, lightly packed; ¼ cup fresh tarragon, lightly packed; ¼ cup fresh chives, lightly packed; 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; 1 clove garlic, smashed; 1½ tablespoons capers, rinsed and drained; 2 anchovy fillets (optional); 1 to 2 pinches red pepper flakes, or more to taste; ¾ cup olive oil, plus more for brushing flatbread; kosher salt and freshly ground black pepper, to taste; 2 zucchini, sliced diagonally 1/3-inch thick; ½ pound asparagus spears, tough ends snapped off; 1 red onion, sliced 1/3-inch thick; 1 pound ball fresh or frozen pizza dough, thawed; 1 (8 oz.) cup ricotta cheese

San Francisco Giants

The San Francisco Bay Area represents a colorful mosaic of diverse cultures, lifestyles and flavors. Our grilled vegetable flatbread is inspired by the city’s strong Italian food heritage, but also features a brilliant salsa verde that takes this non-traditional pizza over the top.

Let's get grilling

1 To make the salsa verde in a food processor or blender, combine all herbs, lemon zest, 2 teaspoons lemon juice, garlic, capers, anchovy (if using) and red pepper flakes. Process until leaves are finely minced. With machine running, slowly add 1/2 cup olive oil until sauce is a creamy yellow-green color. Salt and pepper to taste.

2 Build a two-zone fire, placing preheated Kingsford^® Original Charcoal, briquets on one half of the bottom grill grate and leaving the other side void.

3 Toss zucchini, asparagus and red onions (can substitute 1½–2 pounds seasonal vegetables of choice) with 3 tablespoons olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper.

4 Grill over direct heat, turning often, until tender and charred in spots, about 5 minutes; transfer to the void side of the grill.

5 Lightly oil grill grate and divide pizza dough in half. Gently roll and stretch each piece into a rectangle or oval about 14x8 inches and transfer to two lightly oiled baking sheets. (If it springs back, cover and let rest 10 minutes, then stretch again).

6 Transfer dough to grill over direct heat. Cook until first side is lightly charred and dough is dry and stiff; one to two minutes. Turn and cook just until reverse side has a few light grill marks; 30 to 60 seconds. Transfer to baking sheets and let cool slightly.

7 Top charred side of dough with the grilled vegetables, dividing evenly. Dollop ricotta over the vegetables on both flatbreads and drizzle with the salsa verde.

8 Cut each flatbread into three to four pieces and serve immediately.

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