A yeasty, master flatbread dough that's grilled for a perfectly crunchy, chewy texture. For a vibrant summer pizza, top with pesto, tomato, corn, and goat cheese. This dough can be used after a 45 minute proof, making it a very fast yeasted dough.
Add warm water and yeast to a stand mixer fitted with a dough hook. You could do this by hand in a large bowl too. Add the flours and salt and mix to form a shaggy dough. Let sit for 20 minutes. Mix in the sour cream and knead on medium-high speed for 5 minutes to form a stretchy dough.
Cover and refrigerate for 45 minutes. Flatbread dough is easier to handle when cold.
Grill the Flatbread Pizzas
Preheat the grill. You will need a very hot grill with clean grates.
Lightly flour a pizza peel and pinch off a small piece of dough. Flatten (thinner is better) with the palm of your hand. Smear with pesto sauce and add corn, tomato, and goat cheese.
Carefully and slowly slide the flatbread onto the grill and immediately lower the heat to medium. Close the lid and check on the crust every 2 minutes. You want a slight char on the bottom. The crust should have a hard feel when tapped and hollow sound.
Slide a spatula under the crust and remove from the grill. Top with arugula, salt and red pepper flakes if you wish. Slice and serve hot.
Pro Flatbread Grilling Tips:
You need to strike a balance between a thin crust and a moderate heat so that the bottom doesn't burn before the top portion can cook. Aim for small flatbreads with fewer toppings until you get the hang of it. I like to generously dust a pizza peel or large grilling spatula to easily spread the pizza onto the grill.
Summer Vegetable Variations:
Try any summer vegetable on this flatbread. Zucchini, Mexican squash, zucchini blossoms, bell peppers