Grilled Flat Pizza-all grown up

What to do when your 15 year old asks for pizza for his birthday: make pizza, obviously.

This was originally done at the lake on the grill. Maybe its only me, but I get so stuck in a rut at the cabin, trying to use only the grill. I have to push myself to make things besides burgers and hot dogs. We don’t have a fancy cabin. We have a cabin, cabin. So trust me, no one wants the oven used when its 95 degrees outside and the window AC from 1990 is struggling to keep up.

Anyway, we love flat breads! This is a part one, but there is a pretty good chance you’ll see a part two and probably even three by the time fall rolls around.

No one came here for story time, so here is the breakdown:

Ingredients:

• 3 flat breads- we got these at Aldi. We’ve also used Naan bread- which is just as good, but smaller, so plan to use a two per type of pizza.

• 1/4 c olive oil with 3-4 garlic cloves minced into it

Pizza 1- Kel’s choice:

• 1 cup red sauce of your choice

• Pepperoni

• 1 cup shredded cheddar cheese- Still using that Amish cheese…

• 1 cup shredded pepper jack cheese- also from the Amish

Pizza 2- Perfect Margarita:

• Fresh mozzarella- I’m going to emphasize fresh here. A bag of shredded just isn’t the same.

• 1 Roma tomato- chopped

• 15 basil leaves- or whatever you have- minced

• balsamic glaze- drizzle added after its baked

Pizza 3- The Best Greek-ish Flat Bread:

• 1/2 c kalamata olives - chopped

• 1 cup Left over steak - chopped

• 1/4 c feta cheese

• 1/4 c fresh parmesan cheese

• Arugula - added after its baked

Instructions:

• Preheat grill on low or oven to 350 degrees.

• Brush the flat bread with olive oil, garlic mixture

• Bake about 10 minutes before adding toppings

• Layer ingredients in the order they are listed and bake until cheese is melty. If you are doing it in the oven, you may need to broil for a minute at the end.

• Let them cool 3 to 5 minutes before cutting. This will help the ingredients stay in place!

• Enjoy with your family.

The winner over all: Perfect Margarita.

Looking for an idea to use up the rest of the kalamata olives: