As this blog becomes more and more successful (many thanks by the way), I get offered more and more products to try. Some of them I review for the site, some I don’t because they don’t live up to my standards as something I want to share with a few hundred thousand of my closest friends. This is obviously one I wanted to share from the Flat Out Flatbread Company:
I was familiar with the Flat Out products as my wife bought their wraps all the time. The wraps were great, but I wasn’t sure what would be so great about the pizza crusts. But I agreed to give them a shot and they sent me a couple packages. I made the recipe you will see below and had my wife and mother in law try it. What happened next is the sort of thing we see in cheesy commercials. Nobody sips a can of soda or bites into a candy bar and a party breaks out, yet major advertisers want us to believe if we use their products, our lives will be one party after the next. It sounds crazy, but within 10 minutes of sampling the first pizza, I had two more on the grill and someone was coming in the door with cheese and toppings to make more while others were called to join us and we had a grilled pizza party. I’m not kidding. The compliments I got were nothing short of raves. While buying and grilling with these pizza crusts will not turn your life into a non stop party, it could result in a pretty fun barbecue with a pizza bar of sauces, cheese and toppings for your guests to choose from and raves to you for your pit master skills!
Now for the recipe of Shrimp Thyme Pizza:
6 U16-20 shrimp, deviened
2 tsp fresh thyme, divided
4 tbsp olive oil, divided four ways
1/2 tsp granulated garlic
3 pinches salt, divide three ways
5 turns of white pepper
1 Flat Out Pizza Crust
2 tbsp ricotta cheese
1 tsp fresh, minced garlic
4 ounces fresh mozzarella
2 ounces grated romano cheese
Shell and devein the shrimp and place in a bowl. Drizzle with a tablespoon of olive oil, 1 teaspoon of fresh thyme, the granulated garlic, a pinch of salt and the white pepper:
Let the shrimp absorb the flavors of the thyme, garlic and pepper while you prepare the grill for two zone, high heat grilling. In this case, I set my Char-Broil TRU infrared to high heat on the two left burners but the right burner I left off. Place the shrimp over the heat and grill on each side until they become firm and grilled through:
Set the grilled shrimp aside and prepare the pizza crust for grilling:
Drizzle a tablespoon of olive oil on one side of the pizza crust and spread the oil around with a pastry brush:
Make sure you go edge to edge here, and not just in the middle or you will burn the edges. Sprinkle a pinch of salt on the oiled side and place it over the hot side of the grill, oil down and immediately oil the other side and hit with the salt, and brush the oil from edge to edge:
In only a couple minutes of grilling, the pizza crust will start to bubble like this:
If you do not oil the other side of the crust right away, it will not bubble. It will curl and harden pretty quickly. Ask me how I know. During my first attempt I stepped away after I put the pizza crust on the grill for an adult beverage and returned a moment later to find this:
It’s pretty hard to add topping to the side that is sloped like that.
Once the pizza crust bubbles on the top, remove it from the grill and flip over so the hot side is now facing up and brush another layer of oil. Combine the minced garlic and ricotta in a bowl, mix well and then spread the garlic ricotta over the crust:.
Then place the fresh mozzarella on the grilled pizza crust:
Now you have a choice here. You can place the grilled shrimp on and put the pizza back over the heat, or you can leave the shrimp off for a moment, place the cheese pizza on the grill and allow the cheese to spread over the entire crust. I did it both ways. The latter had more cheese coverage, but both were great. Place the grilled shrimp on top and sprinkle on a teaspoon of fresh thyme and place back over the high heat:
After only a couple minutes at 500+ degrees, the edges of the grilled pizza will brown:
At this point, pull the grilled pizza to the side with no heat:
Then sprinkle with the grated romano and close the lid:
Remove from the grill after five minutes on the side with no heat and slice:
This was not the only grilled pizza I made and part of the beauty of these crusts. First and foremost, the crust is so light and airy with a flaky crunch that is out of this world. Second, they can be prepared any number of ways. Remember when I said someone went out for toppings and cheese. Well, we grilled this exact pizza again with the grilled shrimp and fresh thyme (I made 12 grilled shrimp to begin with) and then made it again with sliced grape tomatoes:
That was a huge hit as well. My kids aren’t really into tomatoes or shrimp so we grilled a traditional one for them with pepperoni and a red sauce:
In the end, I think we made five pizzas and didn’t have a single leftover. Nothing. Not a piece of crust, a stray slice of pepperoni or string of cheese. There were discussions of what it would cost to do one of these and opening a food truck. They were that good. These grilled pizzas are going into the regular rotation of what hits my grill from now on. I am proud to call myself an official Flat Out Blog Ambassador, because these things are ridiculously good:
You can buy Flat Out Pizza Crusts and turn your life into a party (at least for an afternoon) at just about any Wal-Mart. You can find the store nearest to you that carries these crusts by clicking this link.
You can find 30 more recipes from some of the country’s best bloggers here with a new recipe appearing each day.
It gets better. Flat Out is also doing a raffle for a trip for two to the Taste of Chicago. You can enter here.
- 6 U16-20 shrimp, deviened
- 2 tsp fresh thyme, divided
- 4 tbsp olive oil, divided four ways
- ½ tsp granulated garlic
- 3 pinches salt, divide three ways
- 5 turns of white pepper
- 1 Flat Out Pizza Crust
- 2 tbsp ricotta cheese
- 1 tsp fresh, minced garlic
- 4 ounces fresh mozzarella
- 2 ounces grated romano cheese
- Place the shrimp, 1 tsp thyme, 1 tbsp olive oil, granulated garlic, pinch of salt and white pepper in a bowl and mix together well
- Prepare the grill for two zone grilling with high heat (500+ degrees) on one side and nothing on the other.
- Grill the shrimp through on each side (2 minutes per side) and set aside
- Brush one side of the Flat Out Pizza crust with a tbsp of olive oil and a pinch of salt and place oil side down over the hot side of the grill
- Immediately brush another tbsp of oil on the other side and another pinch of salt
- When it bubbles on top, remove from the heat, and place hot side up on a cutting board
- Brush on the last tbsp of oil
- Combine the ricotta and minced garlic in a bowl and then spread over the crust
- Place the fresh mozzarella on and place on the hot side of the grill
- When the crust browns around the edge (only 2-3 minutes), slide over to the side with no heat and place the shrimp, tsp of fresh thyme and grated romano cheese
- Close the lid for five minutes and then remove from the heat, slice and serve