Updated: Wednesday, April 23 2014, 11:23 AM CDT
Jolene Adams, Lincoln Land Community College
1/2 teaspoon active dry yeast
1 tablespoon olive oil
1 1/3 cups flour
1 teaspoon coarse salt
Heat grill until hot.
Place 1/2 cup warm water in a medium size bowl and sprinkle the yeast on top; stir to dissolve, then set aside for 5 minutes until the yeast is foamy. Add olive oil, flour and salt and mix to combine.
Turn the dough onto a well-floured surface, knead 2 minutes or until elastic. Place dough in an oiled bowl, cover with plastic wrap and let it stand in a warm place for 30 minutes.
Turn dough onto a lightly floured surface, divide into 4 equal pieces and roll out each piece to 1/8 inch thick round. Lightly brush one side of each round with olive oil and place the rounds oiled side down on the hot grill.
Grill the flatbread for 2 minutes, brush the side that's facing up with olive oil and flip the rounds. Add toppings, grill for 2 more minutes.
1 cup sun dried tomatoes
fresh basil (chopped)
½ cup mozzarella cheese
balsamic reduction (just a drizzle)