|chopped cranberries with oil and sugar|
|Swiss chard chiffonade|
|garlic, oil, and salt|
|Swiss chard and cranberries on the flatbread|
|after adding the garlic plops, and cheese|
|just take in those beautiful colors|
|after the olive oil drizzle|
Grilled Cranberry Garlic Flatbread With Swiss Chard and Goat Cheese Plus Breadsticks
(2 12-inch Round Flatbreads with extra dough for 8 Breadsticks)
1 Recipe Porter Pizza Dough
1 large leaf Green Swiss Chard cut into thin strips (1 cup cut up)
2 c. Frozen Cranberries roughly chopped in a food processor
2 T. Organic Coconut Palm Sugar
14 Cloves Garlic minced (2 T. after being minced)
1/2 tsp. Celtic Sea Salt
5 T. Extra Virgin Olive Oil
8 oz. Goat Mozzarella Cheese sliced thinly
Prepare the Porter Pizza Dough. Prepare grill for indirect heat. Preheat grill to 525 degrees Fahrenheit. On the Big Green Egg, we used a plate setter with the legs up and the grill in place. The flatbread was rolled out and placed onto stainless steel pizza pans with holes which allow the crust to stay crisp during and after baking. Do not use nonstick pans, since I cannot predict how they will hold up under such high temperatures.
Role out 2 12-inch circles of dough and place onto greased pizza pans. Mix 1 tablespoon of the olive oil with the Swiss chard and distribute evenly between the two flatbreads. Mix 1 tablespoon of olive oil with the cranberries and then mix in the sugar. Distribute the cranberry mixture between the pans. Mix 1 tablespoon of olive oil with the garlic and salt. Distribute onto the flatbreads in little small plops with a spoon between the two pans. Do not spread. Distribute the goat cheese between the two pans, and drizzle the remaining olive onto the top of the flatbreads. Keeping the flatbreads in their pans, place them on the grill (bake one at a time if necessary). Bake the flatbreads in a closed grill for 10 minutes or until the edges begin to brown underneath. Take off grill and let sit in the pan. Cut into pieces and serve warm.
Leftover Porter Pizza Dough
Olive Oil to coat
Garlic Powder to taste
Celtic Sea Salt to taste
Role out the extra dough into a thick rectangle and cut into strips. After the flatbreads are baked, brush all sides of the bread sticks with olive oil. Sprinkle with garlic powder and sea salt. Place onto the grill and cover for about 5 minutes. Check the underside at 2 minutes. It should be brown and have grill marks when done. Timing will depend on how thickly the breadsticks were rolled out.