Easy Pizza on The Grill Perfect for Summer Gatherings Outdoors
This grilled flatbread with prosciutto, artichokes and lemony ricotta is super easy to make and ready in 15 minutes! Perfect for easy entertaining on hot summer days and outdoor gatherings; socially distanced, of course. As a CK Mondavi and Family Ambassador, I’m proud to collaborate with this family owned and operated American winery. This post is published as part of our partnership. However, all opinions and recipe are my own.
Summer is meant to be spent outdoors. Now more than ever; we need fresh air. Whether you’re beating the summer heat hanging out poolside, like me. Or playing fun games in the backyard, you’re going to love this grilled flatbread recipe.
Topped with zesty lemon ricotta, prosciutto and grilled artichokes, this grilled flatbread is ready in minutes. Less prepping and cooking means more time enjoying the summer fun.
Pair it with a crisp Sauvignon Blanc, refreshing Pinot Grigio or even a lush Merlot. Sip and enjoy safely at home while entertaining a small group of family and friends for an Italian inspired lunch or brunch.Jump to Recipe
Grilling is a Summer Pastime!
Grilling and summer go hand in hand. Living in Florida, our grill gets year-round use. So I’m always looking for easy grilling recipes. I’ve shared my epic gastropub burger and grilled peaches with wine poached cherry dessert; so why not flatbread on the grill?
The secret here is that I’m using store-bought flatbread pizza crust. Because no one wants to spend time in front of an oven. This is how I keep summer entertaining nice and easy. And tasty!
Travel Inspiration: Northern Italy’s Emilia-Romagna Region
You know all my recipes come with a bit of travel inspiration. This grilled flatbread is no different!
“Piadina” is a rustic Italian flatbread, typical of the Emilia-Romagna region of Northern Italy. It is often served as a sandwich or in pieces with charcuterie.
A culinary excursion of Bologna, the capital of Emilia-Romagna, and the surrounding areas is on my “Someday List.”
Did you know that some of the most well known culinary specialties from Italy come from this region? Parmigiano Reggiano cheese, prosciutto di Parma, balsamic vinegar from Modena, tagliatelle and tortellini pasta, just to name a few. No wonder it’s a dream destination for foodies!
I added Emilia Romagna to my list after reading my friend Rachelle’s drool worthy posts about the region on The Travel Bite. I hope to plan an epic foodie trip and #MakeSomedayHappen as soon as it’s safe to travel again.
For now, I’ll have to dream of travel with this tasty grilled flatbread and my favorite wine. Saluti!
Easy Entertaining: Versatile and Quick Grilled Flatbread
I was inspired by Giada De Laurentiis Piadina recipe. For the sake of ease, I skipped making the flatbread from scratch. I liked the traditional pizza crust from Brooklyn Bred. It came in 2-pack which was enough for 4 as an appetizer. Select your favorite pizza crust.
The trick to taking your store-bought flatbread pizza to the next level, is to brush with an herbed garlic olive oil with fresh rosemary and thyme before it goes on the grill. It’s so good you’ll want to put it on everything. This is my secret to a super flavorful pizza!
While this recipe is not an actual piadina, if you have the time, try your hand at making yours from scratch with this recipe from Ravenna Tourism.
What Toppings To Put on Your Grilled Flatbread?
Top your flatbread with anything you want!
I don’t normally go for sauceless pizza; but I absolutely loved the lemony ricotta spread. It was light and summery. Salty prosciutto and grilled artichoke hearts had the right mix of easy and “bougie.”
You can also keep this recipe meat free by adding other veggies like grilled sweet peppers, zucchini and eggplant.
Feel free to experiment. This is your party!
Grilled Flatbread Wine Pairing: CK Mondavi Sauvignon Blanc and Pinot Grigio
This grilled flatbread with prosciutto, artichokes and ricotta was surprisingly versatile to pair. Each of the ingredients pulls different notes from each of the wines. I tasted the CK Mondavi Pinot Grigio, Sauvignon Blanc and Merlot. And enjoyed all three. It’s really up to you which style of wine you like best.
The 2018 Sauvignon Blanc is crisp and refreshing. Not overly grassy as you would expect from this varietal. The grilled artichokes stand out with the herbaceous notes. The lemony ricotta brings out the citrus notes from the wine. One of my favorites in the CK line up. It over delivers on value and style.
With aromas of wildflowers and fresh tropical flavors, the 2019 Pinot Grigio is really easy drinking. Winemaker Randy Herron says it’s his “post yard work wine.” It’s clean and crisp, perfect for these hot summer days.
I learned something new during our virtual wine tasting that came in very handy. Did you know Pinot Grigio is actually a red grape? As a result it sometimes has a light greyish pink hue, which was helpful to identify as I poured the Sauvignon Blanc and Pinot Grigio side by side.
Red Wine During Summer?
You may think that drinking red wine in the summer heat is odd. But when you’re a red wine drinker, it does not matter the season. The 2017 Merlot is silky and rich with aromas of plum, blackberry and dark chocolate. The salty prosciutto on the grilled flatbread made the soft and lush Merlot a nice red alternative.
During hot summer months, Riana Mondavi recommends popping the bottle of red in the fridge for 15 minutes before serving. The wine will warm up as you drink it. And if you feel like adding an ice cube or two, no one will judge.
CK Mondavi and Family wines are available at select retailers nationwide. Use their store locator to find one near you. If your favorite wine store doesn’t carry it, ask them to order it for you!
At $6.99 per bottle, these wines are super affordable. Perfect companions during the quarantine. They are all true to their varietal characteristics and great quality. Even wine snobs love them. Because when you’re hanging out by the pool or in the backyard, you want easy drinking and delicious.
Grilled Flatbread with Prosciutto, Artichoke and Ricotta Recipe
This grilled flatbread using store-bought flatbread pizza crust is perfect for summer gatherings as an appetizers, lunch or brunch entree. Topped with grilled artichokes and salty prosciutto over the fresh light flavors of lemon, rosemary, garlic ricotta. Pair with a crisp Sauvignon Blanc or Pinot Grigio and enjoy the outdoors.
- 1 package ready made flatbread or pizza crust (I used Brooklyn Bred Crust which has 2 per pack)
- 1/3 cup extra virgin olive oil
- 1 large garlic clove (finely minced)
- 1 tablespoon fresh rosemary and/or thyme (chopped)
- 1/2 cup part skim ricotta cheese
- 1 lemon zested (approximately 1 tsp lemon zest)
- 4 Grilled artichokes hearts (cut in quarters (I used 12 oz jar of Delallo Grilled Artichokes)
- 1 cup Pecorino or Parmesan cheese (freshly shredded)
- ½ cup Fontina cheese (freshly shredded. You can also use Mozzarella, Muenster or Gruyere cheese)
- 4 oz prosciutto (thin sliced)
- 1/2 cup fresh basil (rough chopped or torn)
- Salt and ground black pepper to taste
- Red pepper flakes (optional)
In a small bowl combine olive oil, garlic, rosemary or thyme (or both), pinch of salt and pepper to make herbed olive oil mix. Set aside.
In a small bowl combine ricotta cheese and lemon zest. Season to taste with salt and pepper. Set aside.
Preheat grill to medium.
The flatbread will be ready in just a few minutes so wait to do the next steps until you’re ready to serve.
Brush top side of flatbread or pizza crust with olive oil mixture. Be sure to cover entirely, especially including the edges.
Place flatbread top down on medium hot grill for 1-2 minutes and remove.
Turn over flatbread and spread ricotta mixture on grilled side. Sprinkle shredded cheeses evenly, and arrange grilled artichoke hearts.
Return flatbread to grill for 2-3 minutes, or until cheese is warmed and melted. Leave on longer for a crispier crust. (Don’t leave unattended as you don’t want to burn your crust)
Remove flatbread from grill. Top with prosciutto slices and garnish with fresh basil.
You may drizzle with additional garlic olive oil mixture or even a balsamic glaze. Add some red chili flakes if you like a touch of heat.
Cut into small triangles and enjoy!
I hope you’re inspired to celebrate at home and keep your travel dreams alive. #MakeSomedayHappen one delicious bite, sip and trip at a time. If you do make this recipe, please share on social media and tag @goepicurista #GoEpicRecipes. I would love to virtually clink glasses with you.
Disclosure: This post is written in partnership with T.G. Lee and Dairy Farmers of America. As always, all opinions are my own. I only share with you products and experiences I love to inspire you to get together with family and friends, celebrate life and go #MakeSomedayHappen one delicious bite, sip and trip at a time! To learn more about my guidelines, check out my disclosure policy. Cheers!