Shockingly, one of the things I’ve missed most while dieting for this wedding is pizza, which may sound strange, because what kind of weirdo doesn’t instantaneously miss pizza after declaring to avoid it for months? I guess I just didn’t think that I would miss it that much, since I was never a die-hard pizza lover before. Yes, I craved a slice of New York style cheese pizza every once in a while, but for the most part my guilty pleasures were narrowed down to pasta, mac and cheese (yes, that’s a category outside normal pasta), chicken fingers and copious quantities of bread (with loads of butter, naturally.) So it’s slightly strange that lately I cannot get pizza out of my head; I dream about it, I talk about it, and I drool like a dog begging for dinner when a pizza commercial comes on. I’ve even declared that the first thing I’m eating after the wedding at the airport on our way to Aruba is a Pizza Hut personal pan pizza with breadsticks. (Did I mention we are going to Aruba for eight glorious days after our wedding??)
Even though I shouldn’t be even ten feet from a slice of pizza, I’ve been finding loopholes so that I secretly get to eat it and not lose a wink of sleep thinking about what I’ve done. I’ve been disguising it with whole wheat crusts, low-fat cheeses, and english muffin “pizzas” or really any way I can make myself believe that what I’m putting in my mouth is actually healthy.
Take today’s pizza for example, ahem, I mean flatbread (since you know, I’m not eating pizza).
It’s long and skinny, so it must not be pizza
It has a whole wheat crust, so it must not be pizza
It has an uncooked topping, so it must not be pizza
It has fresh tomatoes on it, so it must not be pizza
It doesn’t have a lick of tomato sauce, so it must not be pizza
It’ grilled, so it must not be pizza
I’m the queen of rationalism…
Actually, my mother is the queen of rationalism when it comes to food…but I’m a very close second.
This non-pizza flatbread couldn’t be simpler and is a perfect way to utilize your grill this summer instead of using it for the standard burger or brat. Of course, if the weather is nasty or if you don’t have a grill you can always use the oven, but there’s something kind of thrilling about grilling dough, throwing your toppings on haphazardly and letting the grill do the work. Or is it just me that thinks that?
Grilled bruschetta flatbread – totally not a pizza.
Fun fact: I said the word pizza 18 times in this post…
- 1 pound whole-wheat pizza dough
- 2 ½ cups chopped tomatoes
- 3 teaspoons basil, chopped plus more for garnish
- 1 ½ garlic cloves, minced
- 1 ½ tablespoons balsamic vinegar, plus more to drizzle
- 2 tablespoons olive oil
- ¼ teaspoon salt
- Pinch of pepper
- ½ cup pesto
- 8 ounces fresh mozzarella, cut into chunks
- Heat grill.
- In a medium bowl toss, tomatoes, basil, garlic, vinegar, olive oil, salt and pepper. Set aside.
- Divide dough into three equal pieces. Roll each piece into a rectangle. (It’s easier to grill this way)
- Soak a paper towel in a bit of olive oil, quickly run the towel on the grates to prevent the dough from sticking. Using your hands or a pizza wheel, place pizza dough directly onto the grates of the grill. Cook until slightly charred, about 2-3 minutes. Flip dough over.
- Spread a ⅓ of the pesto over the pizza then dot with ⅓ of the cheese. Close the lid and cook until the dough is cooked and the cheese is melted, another 4-5 minutes.
- Remove flatbread from grill and spoon tomato mixture over. Sprinkle with extra basil and drizzle with balsamic vinegar.
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