This content has been sponsored by Kingsford®. All thoughts and opinions expressed are my own, reflecting a genuine passion for exceptional grilling experiences.
Elevate Your Outdoor Cooking: Discover Irresistible Grilled Vegetable Flatbreads with Creamy Ricotta and Zesty Salsa Verde!
As the days grow longer and the sun shines brighter, our household transitions into its two favorite seasons: baseball and grilling. The air buzzes with anticipation, and I couldn’t be happier that both are finally here! My husband has meticulously counted down the days to opening day since the last season concluded, his excitement palpable. On my end, the countdown has been for the return of warm weather, signaling it’s time to dust off the grill and ignite the rich, smoky flavors delivered by Kingsford® Original Charcoal.
And what perfect timing! Just as grilling season kicks into full swing, you have the opportunity to save on any ONE (1) Kingsford Charcoal bag (7 lbs. or larger). This makes stocking up for all your backyard cookouts easier and more affordable.
Picture this: any given weekend, our patio transforms into the ultimate outdoor oasis. The television is tuned to a live baseball game, the rich aroma of Kingsford charcoal smoke wafts through the air, and laughter fills the space as we gather with our closest friends. This year, adding to our cherished traditions, you’ll find me proudly serving these incredible Grilled Vegetable Flatbreads with Ricotta and Salsa Verde – a dish that embodies the spirit of summer entertaining and elevates any gathering.
This year brings an exciting development: Kingsford Charcoal has partnered with Major League Baseball, creating a unique cookbook that celebrates famous MLB food fare through charcoal grilling recipes. It’s a culinary tribute to all 30 teams, capturing the essence of ballpark classics with a smoky twist. This remarkable collection is nothing short of grilling perfection, brimming with creative and mouth-watering ideas for every kind of cookout.
For this post, we’re diving into a recipe that perfectly encapsulates this partnership: vibrant Vegetable Flatbreads with Ricotta and Salsa Verde, directly inspired by the iconic SF Giants. Recently, as our team battled a conference rival, we hosted an epic cookout, inviting friends over for delicious food, great company, and thrilling baseball action. My preparation started with a trip to Walmart, where I carefully selected all the fresh ingredients for these Grilled Vegetable Flatbreads and, of course, picked up a fresh bag of Kingsford Original Charcoal to ensure the perfect smoky foundation for our meal.
When it comes to the art of grilling, we are unequivocally a charcoal family. The unparalleled taste and aroma that only charcoal can impart are simply non-negotiable for us. That’s why we consistently turn to Kingsford Original Charcoal. It stands out by lighting faster* and burning longer** than many competitive brands, providing us with a consistently superior grilling experience every single time. This performance translates into perfectly cooked food imbued with that desirable smoky, wood-fired flavor we adore – a flavor that a gas grill simply cannot replicate. Our charcoal grill, paired with Kingsford, is the secret to achieving that authentic, irresistible taste.
After a successful shopping trip at Walmart, I returned home, eager to begin the culinary preparations for our main dish, focusing first on crafting the star of the show: the exquisite salsa verde.
Crafting the Perfect Grilled Vegetable Flatbreads: A Step-by-Step Guide
The journey to these incredible flatbreads begins with assembling the fresh, aromatic ingredients for our homemade salsa verde. I gathered an abundance of fresh herbs – vibrant parsley leaves, fragrant basil, delicate tarragon, and pungent chives. To these, I added the bright zest and juice of fresh lemons, pungent garlic cloves, briny capers, a touch of red pepper flakes for a gentle kick, and, for those who appreciate an extra layer of savory depth, a couple of anchovy fillets (highly recommended!). Finally, a generous amount of high-quality olive oil would bind everything together.
I combined all these incredible ingredients into a food processor, allowing them to meld together into a beautifully fragrant mixture. As the blades whirred, I slowly, almost meditatively, drizzled in the olive oil. This gradual addition is key to achieving the perfect emulsification, transforming the individual components into a smooth, creamy, and intensely flavorful sauce.
The result? Hands down, the most delicious salsa verde I have ever tasted. Its brightness, herbaceousness, and subtle savory notes create an explosion of flavor that is truly unparalleled. I’m not exaggerating when I say it’s genuinely the best. This salsa verde isn’t just a component; it’s a revelation.
I can already tell I’ll be whipping up a fresh batch of this incredible sauce every week. It’s simply too good not to put on all the things – from grilled meats and fish to scrambled eggs and, of course, these fantastic flatbreads. It’s truly a must-have for your summer culinary arsenal!
Next, I prepared the star vegetables for grilling. I sliced fresh zucchini diagonally into elegant 1/3-inch thick pieces, cut vibrant red onion into equally thick rounds, and trimmed tender asparagus spears, snapping off their tough ends. These beautiful vegetables were then lightly tossed with a generous drizzle of olive oil, seasoned simply with kosher salt and freshly ground black pepper. This ensures they caramelize beautifully and absorb that smoky grill flavor without drying out.
With our ingredients prepped, it was time to head outside. The first step was to load our chimney starter with Kingsford Original Charcoal. This efficient method ensures the briquets heat quickly and evenly, preparing them for the perfect grilling temperature.
Expert Tips for Grilling Vegetables to Perfection
Achieving perfectly grilled vegetables is simple with the right technique. Begin by using your chimney starter to ignite the Kingsford charcoal. Once the coals are glowing hot and covered in a light layer of ash, carefully pour them onto one side of your grill grate. This crucial step establishes what we call a “two-zone fire” – creating both a direct heat zone (over the coals) and an indirect heat zone (the empty side of the grill). This setup gives you superior control over cooking temperatures, preventing burning while ensuring thorough cooking.
Place your seasoned vegetables directly over the hot coals (the direct heat side). Grill them for approximately 2-3 minutes per side, turning them once or twice. You’re looking for them to become tender-crisp, with beautiful grill marks and a slight char that indicates caramelized sweetness. Once they’ve reached this perfect stage, transfer them to the cooler, indirect side of the grill to keep them warm without overcooking while you prepare the flatbreads.
Mastering the Art of Grilled Flatbreads
Grilling flatbreads is surprisingly easy and yields a wonderfully crispy crust with a delightful smoky flavor. Start by ensuring your grill grate is impeccably clean and well-oiled. This is paramount to prevent the dough from sticking, which can quickly ruin your flatbread. A thoroughly greased grate ensures a smooth release and beautiful grill marks.
For convenience, I opted for store-bought refrigerated pizza dough. I rolled it out into a rectangular shape, roughly 14×8 inches, aiming for an even thickness. Before placing it on the grill, I brushed one side liberally with olive oil. This oil helps create a crispy crust and prevents sticking. Carefully place the oiled side of the dough directly onto the grill, over the direct heat zone. Immediately after, brush the top side of the dough with a little more olive oil.
Cook the first side for 1-2 minutes, watching closely. The dough should puff up slightly, become firm, and develop lovely light char marks. Once it’s lightly charred and stiff, carefully flip it over. Cook the second side for a much shorter duration, typically just 30 seconds to one minute, until it develops a few subtle grill marks. This second side cooks much faster, so constant vigilance is key to avoid burning. Transfer the perfectly grilled pizza dough to a baking sheet alongside your warm grilled vegetables.
Assembling Your Culinary Masterpiece: Grilled Vegetable Flatbreads with Ricotta and Salsa Verde
Now for the grand finale – assembling these glorious flatbreads! Once your grilled flatbread base is ready, generously top it with your perfectly charred and tender grilled vegetables. Next, dollop creamy, fresh ricotta cheese over the vegetables. The cool, milky ricotta provides a wonderful contrast to the smoky vegetables and crispy flatbread. Finally, drizzle generously with that vibrant, zesty homemade salsa verde. The burst of fresh, herbaceous flavor from the salsa verde truly brings all the elements together, creating a harmonious and utterly delicious bite.
If you’re preparing these for a crowd and want to keep them warm until serving, you can assemble the flatbreads and then place them back on the grill, but this time over the indirect heat zone. This gentle warmth will keep them toasty without overcooking, allowing you to serve them at their absolute best.
No Grill? No Problem! Enjoying Flatbreads Indoors
While the smoky char of a charcoal grill truly elevates these flatbreads, you can absolutely enjoy this recipe even if you don’t have an outdoor grill. If you have a grill pan, you can replicate the grilling process indoors on your stovetop. Simply follow the same instructions for grilling vegetables and flatbreads, adjusting heat as needed.
Alternatively, these flatbreads can be made entirely in the oven. Bake the pizza dough according to package instructions until golden and slightly crisp. Then, top it with roasted vegetables (you can roast them simultaneously with the dough or separately), dollop with ricotta cheese, and finish with a generous drizzle of the irresistible salsa verde. The flavor profile will still be incredible, offering a delicious meal any time of year.
These grilled vegetable flatbreads with creamy ricotta and that sensational salsa verde have quickly become my absolute favorite recipe to date. There was a moment of profound silence around our patio table as everyone savored each exquisite bite – a true testament to their deliciousness. They are light, crispy, bursting with vibrant flavors, and offer an incredible array of textures, making them an unforgettable meal.
Experience the Ultimate Summer Flavor: Grilled Vegetable Flatbreads with Ricotta and Salsa Verde – Light, Crispy, and Unforgettable!
Grilled Vegetable Flatbreads with Ricotta and Salsa Verde
8 servings
20 minutes
20 minutes
40 minutes
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
- 1/4 cup fresh 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
- Prepare the Salsa Verde: In a food processor or blender, combine the parsley, basil, tarragon, chives, lemon zest, lemon juice, garlic, capers, anchovy fillets (if using), and red pepper flakes. Process until the herbs are finely minced. With the machine running, slowly drizzle in 1/2 cup of olive oil until the sauce becomes a creamy, vibrant yellow-green color. Taste and adjust seasoning with salt and pepper as needed.
- Set Up Your Grill: Build a two-zone fire by placing preheated Kingsford® Original Charcoal briquets on one half of the bottom grill grate. Leave the other half of the grate empty to create an indirect heat zone.
- Grill the Vegetables: In a large bowl, toss the sliced zucchini, asparagus, and red onions (or 1 1/2 – 2 pounds of your seasonal vegetables of choice) with 3 tablespoons of olive oil, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper. Place the vegetables over the direct heat zone, turning them frequently, until they are tender and beautifully charred in spots, about 5 minutes. Once cooked, transfer them to the indirect side of the grill to keep warm.
- Grill the Flatbreads and Assemble: Lightly oil the grill grate thoroughly. Divide the pizza dough in half. Gently roll and stretch each piece into a rectangle or oval, approximately 14×8 inches. If the dough springs back, cover it and let it rest for 10 minutes before stretching again. Transfer each piece of dough to two lightly oiled baking sheets. Place one piece of dough directly onto the grill over the direct heat zone. Cook until the first side is lightly charred and the dough appears dry and stiff, which should take one to two minutes. Flip the dough and cook the reverse side for just 30 to 60 seconds, until it has a few light grill marks. Immediately transfer the grilled dough back to the baking sheets and let it cool slightly. Top the charred side of each flatbread with the warm grilled vegetables, distributing them evenly. Dollop generous spoonfuls of ricotta cheese over the vegetables on both flatbreads, and finish with a liberal drizzle of the fresh salsa verde. Slice each flatbread into three to four pieces and serve immediately for the best flavor and texture.
Recommended Products
- Weber Original Kettle 22-Inch Charcoal Grill
- Weber Rapid Fire Chimney Starter
- BBQ Grill Tool Set- 16 Piece Stainless Steel Barbecue Grilling Accessories with Aluminum Case, Spatula, Tongs, Skewers
I wholeheartedly encourage you to explore the incredible Kingsford Major League Baseball recipe book. It’s a treasure trove of delicious, charcoal-grilled recipes that will inspire you to spend all season long enjoying the great outdoors and the art of barbecue. And as a friendly reminder, don’t forget you can save right now on any ONE (1) Kingsford Original Charcoal bag (7 lbs. or larger). It’s the perfect opportunity to fuel your grilling adventures with a trusted brand that delivers consistent quality and flavor.
When preparing these grilled vegetable flatbreads with ricotta and salsa verde, feel empowered to customize the vegetable toppings based on what’s freshest and most appealing at your local market. Seasonal produce always tastes best, so feel free to experiment with bell peppers, eggplant, or even mushrooms. However, there’s one golden rule: do not, under any circumstances, skip the salsa verde. It is the absolute star of this recipe, the vibrant, herbaceous heart that ties all the flavors together. This incredible sauce is a game-changer and a must-have accompaniment for all your grilling endeavors this summer, not just for flatbreads. Imagine it elevating grilled chicken, adding a bright counterpoint to flaky fish, or bringing an extra layer of gourmet flavor to a perfectly seared steak.
When the warm embrace of springtime arrives and extends into the glorious days of summer, be sure to head outside, fire up your grill with Kingsford charcoal, and create these exceptional grilled vegetable flatbreads with creamy ricotta and that unforgettable salsa verde. They are guaranteed to be a home run with your friends and family, leaving everyone feeling delighted and perfectly satisfied!
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*Compared to nationally available conventional charcoal in the USA
**Compared to the leading store brand charcoal in the USA