[title subtitle=”recipe and image courtesy: Kurt Plankenhorn, 28 Springs Restaurant in Siloam Springs
image courtesy: Cole Fennel Photography”][/title]
For the flat bread
Ingredients
(makes 4)
2 ½ cups flour
½ tsp. salt
1 Tbsp. dry yeast
1 cup warm water
1 Tbsp. Filippo Berio Olive Oil
Method
Combine all ingredients in a medium bowl and mix until it forms a ball. Dough will be sticky, but do not add any extra flour. Cover with a light cloth and set aside, allowing it to rise and double in size. Once risen, divide into four 5oz. balls. Allow to rise again before reshaping.
For the olive oil mixture
Ingredients
1 Tbsp. garlic, chopped
1 Tbsp. fresh rosemary, chopped
¼ tsp. fresh ground pepper
3 Tbsp. Filippo Berio Olive Oil
Method
In a small bowl, combine all ingredients, set aside.
For the toppings
Ingredients
10-15 okra, quartered lengthwise
20 cherry tomatoes
3 fresh peaches, cut in wedges
8 oz. goat cheese
3 oz. parmesan, shaved
Method
Start a charcoal fire, bring to medium-high temperature. Clean and season grill. Dip your hands in the olive oil mixture and shape dough balls into flat rounds. Place on waxed paper and finish all pieces of dough. Make sure dough is well coated with oil mixture. Place on grill and cook 3-5 minutes and flip to grill-mark other side. Char okra in cast iron pan and set aside.
Pull dough off grill and set on a sheet pan. Sprinkle parmesan over flat bread, arrange toppings (peaches, tomatoes, okra, and goat cheese) on top flat bread. Heat in oven until cheese is melted. Allow to cool, cut into pieces.
Tip: Pizza dough can be wrapped in plastic and frozen for later use.
