Pepper Jack, Jalapeno and Roasted Red Pepper-Filled Flatbread

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Patio Pizzeria- Artisan Pizza and Flatbreads on the GrillThis is a slight variation on how to add ingredients to the dough. Instead of dumping the ingredients into the dough as you stir it together, fold them into the dough while working with it on a floured board.

  • Yield: 8 Servings


  • 1 teaspoon cornmeal
  • 1 recipe Stir-Together Flatbread Dough
  • All-purpose flour for dusting
  • 1 cup pepper Jack cheese, cut into ½-inch cubes
  • 2 jalapeño peppers, seeded and sliced
  • 1 roasted red bell pepper, chopped
  • Extra-virgin olive oil for brushing and drizzling
  • ½ teaspoon coarse sea salt
How to Make It
  1. Lightly sprinkle the cornmeal in the bottom of a 12 x 10- inch disposable aluminum pan.
  2. Place the dough on a lightly floured board and lightly sprinkle with flour. Stretch the dough to a rectangle and scatter half of the cheese, jalapeño, and red pepper on top. Fold the dough in half and set in the prepared pan. Dip your fingers in olive oil and carefully spread the dough to the edges of the pan so that the dough is an even thickness throughout. Lightly make some indentations and scatter the rest of the cheese, jalapeño, and red pepper on top, pressing lightly into the dough. Drizzle with olive oil and sprinkle with the salt. Let rest for 30 minutes covered with plastic wrap or a damp kitchen towel.
  3. Prepare an indirect medium-hot fire in your grill, with heat on one side and no heat on the other.
  4. Set the pan on the indirect side of the grill or on top of 2 or 3 bricks placed on the grill grates to elevate the focaccia. Grill for 25 to 30 minutes with the lid closed. Check to see that the middle of the dough is 190°F.

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