An excellent appetizer sure to please your most discerning guests!
1 1/4 tsp active dry yeast
1 cup water, lukewarm
2 cups flour
1 tbsp olive oil
1/2 tsp salt
1/2 tsp sugar
4 oz goat cheese
bunch fresh oregano, washed and chopped
bunch fresh basil, washed and chopped
bunch fresh parsley, washed and chopped
1 head garlic, roasted (see note below)
1/2 cup pine nuts, toasted
To make a flatbread or pizza dough, dissolve the yeast in warm water, with 1/2 teaspoon of sugar. Add the flour, olive oil and salt, and knead until elastic. Let rest 10 minutes before rolling out. No risings are required for this flat pizza.
Alternatively, substitute the pizza dough recipe with a prepared pizza shell, or use frozen dough, thawed. If you have a bread maker, follow the manufacturer's instructions to make pizza dough.
Place the rolled pizza dough on an oiled pan. Scatter the top with the remaining ingredients.
Preheat the barbecue on HIGH. Place the pizza on the grill, reduce heat to MEDIUM and close the grill lid. Cook for 5-7 minutes, or until it is crispy and the cheese is melted. If you use a prepared shell instead, place it directly on the cooking grids.
NOTE: To roast the garlic, place the whole head on a sheet of aluminum foil, drizzle it with a tablespoon of olive oil, and wrap the foil tightly around the garlic. Place on grill or in 350°F oven for 30-40 minutes, or until soft. Let cool, then squeeze the sweet, roasted garlic from each clove into a small bowl.