Herbed Wild Blueberries & Goat Cheese Flatbread
  • 2 c. Unbleached Flour
  • ½ t. Sea Salt
  • ¾ c. Water, luke warm
  • ½ TB Extra Virgin Olive Oil
  • 1 t. Dry Yeast
  • 1 Shallot, medium sized, sliced paper thin
  • 4 oz. Fresh Goat Cheese
  • 1 c. Wild Blueberries
  • 8 oz. Mozzarella Cheese, shredded
  • Toppings: Extra Virgin Olive Oil, Fresh Ground Pepper, Fresh Chives & Rosemary (chopped fine)
  1. Dough: Add EVOO to lukewarm water and sprinkle in yeast. In another bowl, combine the flour and salt. Make a "well" in the center of the flour and mix in the water. Mix well and place dough in an oiled, covered bowl. Let rise while you prepare your other ingredients.
  2. Flatbread: Slice shallots with mandolin, if possible. Shred mozzarella cheese and chop herbs. Preheat grill on medium heat.
  3. Punch down dough and knead 10 or so times (until dough looks uniform and smooth.) On a floured surface, roll into a long, thin shape. Place dough directly on the heated grill grate. Crisp the bottom and flip the dough (press the dough if it starts to puff up; you want to keep it flat.)
  4. Turn the heat to medium low. Brush the flatbread with extra virgin olive oil. Add shallot, goat cheese, Wild Blueberries and mozzarella cheese. Top with black pepper, chives and rosemary.
  5. Close the lid and let grill until the bottom is crispy and the cheese is melted and lightly browning.
  6. Let rest and cut into pieces. Drizzle with more extra virgin olive oil if desired.
Recipe by Food. (Just Sayin') at http://www.foodjustsayin.com/2014/08/wild-blueberries-goat-cheese-flatbread/