Occasion #1: The attendees are under the age of 16.
Occasion #2: You screwed up the food you were supposed to prepare.
For all other occasions, calling delivery pie signals that you’re dialing it in. it’s the easy out—especially during summer, when your grill can help feed more people quickly due to its high heat.
You don’t even have to sacrifice pizza to give your guests a taste of something different. The following recipe for roasted red pepper and leek flatbreads deliver a pie that’s crispy, bubbly, and loaded with fresh flavors.
Better yet, you can make all the components of the flatbreads a day ahead of time. You can steam the leeks. You can whip up the smoky-sweet romesco sauce. You can even pre-portion the flatbread dough, if you’re feeling extra ambitious. When the day of the party arrives, fire up the grill and assemble the pizzas.
It’s an easy recipe, but if you mess it up then—and only then—are you allowed to call delivery.
Grilled leek flatbread
Recipe adapted from Zoe Schor, chef of Ada St. in Chicago
What you’ll need:
1 slice ciabatta, about 1/2 -inch thick
¼ lb almonds
12 oz roasted red peppers
1 ½ Tbsp sherry
¼ cup olive oil, plus additional for brushing
8 leeks, trimmed of tough green stalks
1 lb pizza dough
Salt and freshly ground black pepper
1 cup ricotta
Freshly squeezed lemon juice and chopped parsley, for garnishing
How to make it:
1. Make the romesco sauce. Soak the ciabatta in ½ cup water. In a dry pan over medium low heat, toast the almonds, stirring occasionally, until golden and aromatic, 3 to 5 minutes. In a blender or food processor, add the almonds and ½ cup of water. Puree until smooth. Add the soaked bread, roasted red peppers, and sherry and blend until smooth. While processing, drizzle in the ¼ cup of olive oil. Season with salt and pepper, to taste.
2. In a large pot with a steamer basket*, steam the leeks until you can easily pierce them with a paring knife, about 6 minutes. Allow to cool and slice in half lengthwise. Coat with olive oil and season with salt and pepper.
3. Preheat your grill to direct high heat or heat coals until white and hot. Split the dough into eight balls and roll each ball into an oval about ¼-inch thick. Brush each side of the dough ovals lightly with olive oil. Grill until the edges brown and the top bubbles, about 2 minutes.
Flip and grill until toasted, 2 minutes more.
4. As the flatbreads cook, grill the leeks over direct heat until dark grill marks appear on both side, about 5 minutes per side. Chop the leeks into bite-sized pieces.
5. Assemble the flatbreads. On the bubbly side of each flatbread, spread 2 Tbsp romesco sauce, leaving ¼-inch around the edge. Top with grilled leaks, small dollops of ricotta, freshly squeezed lemon juice, parsley, and a drizzle of extra virgin olive oil, if desired. Makes 8 flatbreads.
Try our other male fertility recipes.
Source : Men’s Health
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