Grilled Lemon Marinara Flatbread

Cleaning out the fridge never looked or tasted THIS good. This recipe uses lots of fresh veggies that can be mixed and matched with whatever you have on hand. Whether you’re hosting aperitivo hour for your pals or grilling up an easy dinner for two, this fun little flatbread is the perfect summer finger food.

Prep Time: 10 minutes Total Time: 30 minutes
Serves
4 to 6

Ingredients

  • 1 lb of your favorite store-bought pizza dough (or homemade if you’re feeling extra special)
  • 1/4 cup olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp Italian seasoning
  • 1/2 cup cherry tomatoes
  • 4 canned artichoke hearts, patted dry
  • 1 small zucchini, sliced on a bias into ¼-inch rounds
  • 1/2 small red onion, sliced into ¼-inch rounds
  • 2/3 cup Sauz Summer Lemon Marinara
  • 2 balls fresh mozzarella, torn
  • 1/4 cup shaved Parmesan
  • Handful of fresh basil, torn
  • Flaky sea salt and chili flakes, for sprinkling

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Prep Time: 10 minutes Total Time: 30 minutes
Instructions:
  1. Divide dough into two equal portions. Roll out each portion of pizza dough on a floured surface. Stretch and pinch portions of dough into 12-inch x 6-inch ovals (eyeballing is totally fine), should be about ¼-inch thick by the end. Cover and set aside.
  2. Preheat grill to medium-high heat; grease grates well. Whisk olive oil with salt and Italian seasoning. Thread cherry tomatoes and artichoke hearts onto metal or soaked bamboo skewers. Brush zucchini, red onion, cherry tomatoes, and artichokes with half the olive oil mixture.
  3. Grill veggies for 5 to 7 minutes, turning occasionally, until charred and tender; remove from grill and set aside. Let cool slightly and remove tomatoes and artichokes from skewers. Roughly chop zucchini, onions, and artichoke hearts into smaller chunks; set aside.
  4. Brush rolled-out pieces of dough with the remaining olive oil mixture. Grill for 2 to 3 minutes, then flip and spread 1/3 cup Sauz Summer Lemon Marinara over grilled side of each piece of dough. Top evenly with torn mozzarella, and grilled veggies. Close lid and cook for an additional 2 to 3 minutes, or until cheese is melted and gooey.
  5. Transfer flatbreads onto cutting board and let cool slightly before cutting into wedges. Leave on board or transfer to platter for serving. Sprinkle shaved Parmesan, basil, flaky sea salt, and chili flakes over top.
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