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Grilled Flatbreads

For more on Chef Walter and Dietz & Watson, visit: www.dietzandwatson.com or www.staib.com

Grilled Reuben Flatbread

Recipe by Chef Walter Staib

Dietz & Watson sandwich spread, as needed
½ cup Dietz & Watson sauerkraut, drained
½ pound Dietz & Watson Swiss Cheese, sliced
½ pound Dietz & Watson Corned beef brisket, sliced thinly and cut into small pieces
4 Dietz & Watson kosher pickles, for serving
4 grilled flatbreads, recipe follows, or store-bought flatbread, heated

Spread about 1 tablespoon of sandwich spread on each flatbread. Top each flatbread with ¼ of the ingredients, placing an equal serving on each flatbread with sauerkraut, Swiss cheese and corned beef. Return flatbread to grill or oven and heat until cheese melts. Serve warm.

Southwest Flatbreads

Recipe by Chef Walter Staib

1 jar pizza sauce
½ pound Dietz & Watson Santa Fe Turkey Breast, sliced
½ pound Dietz & Watson Monterey Jack Cheese, shredded
Dietz & Watson Jalapenos, sliced
4 grilled flatbreads, recipe follows, or store-bought flatbread, heated

Top each flatbread with about 1 tablespoon pizza sauce. Top each with turkey breast, Monterey Jack Cheese and jalapenos. Serve warm.

Pepperoni Flatbreads

Recipe by Chef Walter Staib

1 jar pizza sauce
1 pound Dietz & Watson Pepperoni, sliced
½ pound Dietz & Watson Mozzarella, shredded
¼ pound Dietz & Watson Provolone, shredded
1 bunch fresh basil, torn
4 grilled flatbreads, recipe follows, or store-bought flatbread, heated

Top each flatbread with about 1 tablespoon pizza sauce. Top each with equal portions of pepperoni, mozzarella cheese and provolone cheese. Reheat to melt cheese, remove from heat and top with fresh basil.

Mediterranean Flatbread

Recipe by Chef Walter Staib

2 cups fresh arugula, cleaned
3 tablespoons Marukan Rice Vinegar
3 tablespoons olive oil
1 garlic clove, chopped finely
¼ cup red onion, sliced thinly
1 pound Dietz & Watson prosciutto, thinly sliced
½ cup Dietz & Watson Feta Cheese, crumbled
Black olives, halved
4 grilled flatbreads, recipe follows, or store-bought flatbread, heated

In a large bowl, toss arugula with rice vinegar, olive oil and garlic. Top each flatbread with arugula, then layer with red onion, prosciutto, feta cheese and black olives.

Grilled Flatbreads

Makes 4 flatbreads

1/2 cup warm water (100 degrees to 110 degrees)
1/2 teaspoon active dry yeast
1 tablespoon extra-virgin olive oil, plus more for bowl and brushing
1 1/3 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt, plus more to taste

Heat a grill or grill pan until hot. Place water in a medium bowl, and sprinkle yeast on top; stir to dissolve. Let sit until foamy, about 10 minutes. Add olive oil, flour, and salt; combine. Turn dough out onto a well-floured surface, and knead until smooth and elastic, 1 to 2 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place for 30 minutes.

Turn dough out onto a lightly floured surface. Divide into four equal pieces, and roll out each into a 1/8-inch-thick round. Lightly brush both sides of each round with olive oil, and place the rounds directly on the hot grill. Grill the flatbread until golden brown, about 2 minutes per side. Remove from grill, and season with salt.