Flavorful Grilled Flatbread with Smoked Trout, Goat Cheese and Arugula
Recipe type: Direct heat
Serves: 6 to 8 as appetizer
  • 1 pound prepared pizza dough
  • Cornmeal or polenta, for rolling dough
  • Flavorful olive oil, for brushing and drizzling
  • 4 to 6 ounces softened goat cheese
  • 2 to 3 cups baby arugula
  • 12 cherry tomatoes (mix of red and yellow), quartered
  • 12 pitted Kalamata or Ni├žoise olives, halved
  • 4 to 6 ounces smoked trout, flaked
  • ½ lemon
  • Big flake salt, such as Maldon (can substitute coarse sea salt
  1. Set up grill for direct medium to medium-high heat grilling. Brush and oil grates before cooking.
  2. Cut dough in half. Scatter cornmeal over work surface and stretch or roll out dough to desired shape. Lightly brush the tops with a little olive oil. Place the dough, oiled-side down, directly on the grates. Cook for 2 to 3 minutes or until golden brown and well-marked. Using a pair of tongs, flip the flat breads and cook for another 2 to 3 minutes. Remove from grill.
  3. Immediately spread the flatbreads with the softened goat cheese and then top with the arugula, tomatoes, olives and finally the trout. Squeeze a little lemon juice over the tops, give a quick drizzle of olive oil and hit it with a little salt. Slice and serve. That's it!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/flavorful-grilled-flatbread-with-smoked-trout-goat-cheese-and-aruguala/