Grilled Flatbread with Plum, Onion, and Spinach
Servings
4
Servings
4
Ingredients
  • 1/2cup warm water
  • 1/2tsp active dry yeast
  • 1cup all-purpose flour
  • 1/2cup whole-wheat flour
  • 1/2tsp salt
  • 2Tbsp fresh thymeplus extra for garnish
  • 1Tbsp pine nutsplus extra for garnish
  • 2in large plumsslicedhalf
  • 1/2 red onion
  • 1cup spinach
  • 1oz goat cheese
  • balsamic vinegarfor garnish
Instructions
  1. In bowl of stand mixer, dissolve yeast in warm water and let stand for 10 minutes.
  2. While yeast is proofing, in separate bowl, using wire whisk, mix flours, salt, and thyme. Once yeast is foamy, add flour mixture and mix in stand mixer fitted with dough hook, or knead by hand until dough is smooth and elastic (about 7 minutes). Stop mixer halfway through, remove bowl, add pine nuts, and then knead a few times by hand to incorporate before returning to knead with the dough hook. Place dough in oiled bowl and cover with lid; refrigerate for 6 to 8 hours or overnight.
  3. Remove dough from fridge 1 hour before you wish to cook it to allow it time to rise and come up to temperature. If you are doing this outside, keep dough covered in a shady area.
  4. Divide dough into 4 pieces and press or roll out to about 1/8-inch thick while you preheat the grill. A gas barbecue should be brought to a temperature of 400 F. Brush grill with olive oil, place pieces of dough on grill, and cook for 3 to 4 minutes, with lid closed, until dough is slightly browned and beginning to puff up. Flip and grill the second side for a further 2 minutes, with lid closed, checking from time to time.
  5. While grilling flatbreads, you can also grill the onion and plums. Place onion face down on grill and grill for about 4 minutes, until nicely charred. Grill plum halves at the same time, turning once, about 4 minutes total. The fruit will take less time than the flatbread, so when they’re done, place fruit on top rack of grill to keep warm.
  6. When flatbreads are ready, remove to board or plate and cover each with some of the spinach. Slice grilled onion and plums and divide, along with goat cheese, among individual pieces of flatbread. Garnish with some additional pine nuts, fresh thyme, and a sprinkle of balsamic vinegar.
Recipe Notes

Per serving: 204 calories; 7 g protein; 5 g total fat (2 g sat. fat); 34 g total carbohydrates (4 g sugars, 3 g fiber¬); 324 mg sodium