These Grilled Vegetable Flatbreads with Ricotta and Salsa Verde have been sponsored by Kingsford®. All thoughts and opinions are my own.
These Grilled vegetable flatbreads with ricotta cheese and salsa verde are light, crispy, and bursting with vibrant flavors and textures!
There are 2 main seasons in our household: baseball and grilling. I am so happy both of them are here!
My husband has been counting down the days until opening day since the last season ended.
I, on the other hand, have been counting down the days until nice weather is here again and we break out the grill and the Kingsford® Original Charcoal.
Just in time for grilling season, you can save now on any ONE (1) Kingsford Charcoal bag (7 lbs. Or larger).
On any given weekend, you can find us with our TV outside, tuned into baseball, surrounded by the smoke from the grill and our closest friends.
And this year, you can find me cooking up these grilled vegetable flatbreads with ricotta cheese and salsa verde.
This year, Kingsford Charcoal has a partnership with Major League Baseball. They have created a unique cookbook representing famous MLB food-fare with charcoal grilling recipes for all 30 teams.
The cookbook is nothing short of the most perfect recipes for grilling. For this post, we are grilling up Vegetable Flatbreads with Ricotta and Salsa Verde that was inspired by the SF Giants.
Recently, for our team’s conference rivalry, we invited our friends over for some cookout food and baseball.
I headed to Walmart to shop for the ingredients for these Grilled Vegetable Flatbreads with Ricotta and Salsa Verde and to grab a bag of Kingsford Charcoal.
When it comes to grilling, we are a charcoal family. We use grilling season, you can save now on any ONE (1) Kingsford, which lights faster* and burns longer** than competitive brands—giving us the ultimate grilling experience every time.
We like to impart smoky wood-fired flavor into our food, and we achieve this from our charcoal grill and Kingsford Charcoal.
After I was finished shopping at Walmart, I went home to prep the main dish.
HOW DO YOU MAKE GRILLED VEGETABLE FLATBREADS?
I gathered all of the herbs (parsley leaves, basil, tarragon and chives), lemons, garlic, capers, anchovies (optional but encouraged), red pepper and olive oil.
I pureed all of the ingredients together and slowly drizzled in the olive oil.
The result? The best gosh darn salsa verde I’ve ever had in my life. Seriously.
I will be making a weekly batch to put on all.the.things.
Then, I cut up some zucchini, red onion, and asparagus to put on the grill.
I toss all of my vegetables with olive oil, salt and pepper.
Next, it was outside to the grill to load up our chimney starter with Kingsford Charcoal.
HOW DO YOU GRILL VEGETABLES?
Start by using your chimney starter to start the coals. When they are hot and ready, pour the coals onto one side of the grill. This is called building a two-zone fire.
Place the grilled vegetables over direct heat (the side with the coals), and cook them for 2-3 minutes per side or until tender and slightly charred. Transfer to the other side of the grill to keep warm.
HOW DO YOU MAKE GRILLED FLATBREADS?
Start with a well-oiled grate. You want to ensure it’s good and greased up so nothing sticks to the grates.
I purchased store-bought refrigerated pizza dough, rolled it out into a 14×8 inch rectangle, and brushed one side with olive oil.
Oil one side of the pizza dough. Place the pizza dough, oil side down, onto the grill over direct heat.
Brush the top side of the pizza dough with oil.
Cook the first side until lightly charred and dough is stiff. Flip and cook 30 seconds to one minute.
I recommend watching closely as this can happen quickly.
Transfer the pizza dough to a baking sheet along with the grilled vegetables.
HOW DO YOU MAKE GRILLED VEGETABLE FLATBREADS WITH RICOTTA AND SALSA VERDE?
Top your grilled flatbread with grilled vegetables, dollop with ricotta cheese and drizzle with salsa verde.
If you’d like to keep the flatbreads warm, you can do so by assembling the flatbreads and leaving them on the grill, OVER INDIRECT heat, until ready to serve.
WHAT IF I DON’T HAVE A GRILL?
Get yourself one. Kidding aside, you can totally make these indoors on a grill pan. Follow the same instructions as above using your stovetop.
You could also make these in the oven by cooking the pizza dough, topping with grilled vegetables, dolloping with ricotta cheese and drizzling with salsa verde.
These grilled vegetable flatbreads with ricotta cheese and salsa verde are my new favorite recipe to date.
There was silence at the patio table as we all devoured these flatbreads.
These Grilled vegetable flatbreads with ricotta cheese and salsa verde are light, crispy, and bursting with vibrant flavors and textures!
Grilled Vegetable Flatbreads with Ricotta and Salsa Verde
These Grilled vegetable flatbreads with ricotta cheese and salsa verde are light, crispy, and bursting with vibrant flavors and textures!
Ingredients
- 1/2 cup parsley leaves and thin stems, lightly packed
- 1/4cup fresh herbs basil, lightly packed
- 1/4 cup fresh tarragon, lightly packed
- 1/4 cup fresh chives, lightly packed
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 garlic clove, smashed
- 1 1/2 tablespoons capers, rinsed and drained
- 2 anchovy fillets (optional)
- 1 to 2 pinches red pepper flakes, or more to taste
- 3/4 cup olive oil, plus more for brushing flatbread
- kosher salt and freshly ground black pepper, to taste
- 2 zucchini, sliced diagonally 1/3 inch thick
- 1/2 pound asparagus spears, tough ends snapped off
- 1 red onion, sliced 1/3 inch thick
- 1 pound ball fresh or frozen pizza dough, thawed
- 1 cup (8 ounces) ricotta cheese
Instructions
- Make the salsa verde in a food processor or blender. Combine parsley and herbs, lemon zest, 2 tablespoons lemon juice, garlic, capers, anchovy (if using), and pepper flakes. Process until leaves are finely minced. With machine running, slowly add 1/2 cup olive oil until sauce is a creamy yellow-green color. Check seasoning; adjust with salt and pepper.
- Build a two-zone fire, placing preheated Kingsford® Original Charcoal briquets on one half of the bottom grill grate and leaving the other side void.
- Toss zucchini, asparagus and red onions (can substitute 1 1/2 - 2 pounds seasonal vegetables of choice) with 3 tablespoons olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Grill over direct heat, turning often, until tender and charred in spots, about 5 minutes; transfer to the void side of the grill.
- Lightly oil grill grate and divide pizza dough in half. Gently roll and stretch each piece into a rectangle or oval, about 14x8 inches, and transfer to two lightly oiled baking sheets. (If it springs back, cover and let rest 10 minutes. Then, stretch again.) Transfer dough to grill over direct heat. Cook until first side is lightly charred and dough is dry and stiff, one to two minutes. Turn and cook just until reverse side has a few light grill marks, 30 to 60 seconds. Transfer to baking sheets and let cool slightly. Top charred side of dough with the grilled vegetables, dividing evenly. Dollop ricotta over the vegetables on both flatbreads and drizzle with the salsa verde. Cut each flatbread into three to four pieces and serve immediately.
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Please do yourself (and me!) a favor and check out this Kingsford Major League Baseball recipe book. It’s chock full of delicious recipes to keep you outdoors and grilling all season long.
And don’t forget, you can save now on any ONE (1) Kingsford Original Charcoal bag (7 lbs. Or larger).
For these grilled vegetable flatbreads with ricotta cheese and salsa verde, feel free to use whatever vegetables are fresh at your store.
Whatever you do, do not skip the salsa verde. It’s the star of this recipe and a must-have for all of your grilling recipes this summer.
It would be divine on top of grilled chicken, fish, or steak.
When springtime hits, be sure to head outside and fire up the grill for these grilled vegetable flatbreads with ricotta cheese and salsa verde. They’re sure to be a home run with your fans friends!
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*Compared to nationally available conventional charcoal in the USA
**Compared to the leading store brand charcoal in the USA
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