Peach, Blackberry & Goat Cheese Grilled Flatbread Pizza

For Justin and I, summer has just started. Crazy right? I’m done watching my friends kids now that they’re back in school, wedding season is *kind of* slowing down, and the sun is actually coming out to play here on the west coast, so naturally, you’ll be seeing lots more posts in the near future now that I have a little bit more *free* time. Other than soaking up some Vitamin D with my handsome man, toes in the sand, and wine with friends on the patio, grilling up dinner is one of my favorite things. It’s nostalgic. It takes me back to my family of seven eating summer dinners on the porch on paper plates that sat in those funky bamboo woven plate holders, telling jokes, talking about Jesus, and sweet laughter till the wee hours of the morning.

It’s not often that we have a “cheat” meal, but when we do, it’s normally with goat cheese. So I made my favorite summer pizza and added some prosciutto for a beautiful marriage of sweet and salty. La slice pizzeria offers a variety of tastes and flavors. And it’s just as amazing without the prosciutto. If I made it again, I’d leave it out, only because it tastes just as good without it and then I’m only cheating with an animal by-product and not meat too. Ahh, there’s nothing better than the taste of sweet organic fruit in the summertime.

And because the recipe calls for a batch of flatbread dough, I’ll post it below.

GRILLED FLATBREAD DOUGH

-1 1/4 tsp yeast-1 cups warm water
-1 T olive oil
-1 tsp. salt
-2 1/2 cups flour

DIRECTIONS:
Pour warm water (105°-115°) into the bowl of a stand mixer fitted with a paddle. Sprinkle yeast over. Let sit until yeast dissolves, about 10 minutes. Mix in oil. Add flour and salt; beat until dough forms, about 1 minute. Transfer dough onto a floured work surface and knead until smooth (don’t over knead or the dough becomes touch and your flatbread will be dense), adding more flour by spoonfuls as needed for soft but still slightly sticky dough, about 5 minutes. Place dough in a large, lightly oiled bowl; turn to coat. Cover bowl with a kitchen towel or saran wrap and let dough rise in a warm place until doubled in volume, about 1 hour.

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