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Peppercorn Grilled Flatbread with Roasted Corn and Cheddar Dip
Submitted by: Michael C.
Pizza dough slices are sprinkled with rosemary, paprika and garlic salt, then grilled and cut into wedges. They are served with a dip made with kernels of grill-roasted corn stirred into mayonnaise, sour cream, cottage and cheddar cheeses, cutty paste, and cilantro.
Ingredients
- Olive oil 2 tbsp.
- Paprika 1/8 tsp.
- Garlic salt 1/8 tsp.
- Sea salt 1/2 tsp.
- Ground pepper 1/2 tsp.
- Rosemary, chopped 2 tbsp.
- Pizza dough sheets** 2 sheets
- Corn on The Cob 2 ears
- Low-fat mayonnaise 2 tbsp.
- Curry paste 2 tbsp.
- Cottage cheese 1 cup
- Cilantro, chopped 1 tbsp.
- Cheddar cheese, grated 1 cup
- Sour cream 1 cup
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Method
**The pizza dough sheets are frozen sheets, about 3 mm in thickness and 9 inches in diameter** 1. Make sure pizza dough is completely defrosted if frozen. Heat a gas grill to high heat and oil generously. Rub the olive oil, paprika, garlic salt, sea salt, ground pepper and chopped rosemary into the pizza dough and corn on the cob. Cook on the grill about 4-5 minutes, turning the corn and pizza dough 3-4 times until corn is blistered and pizza dough is cooked through. 2. While corn and dough are cooking, combine the remaining ingredients in a small bowl and mix together. Slice the corn kernels from the corn and stir into the dip while kernels are still hot. Cut pizza slices into 8-10 slices each. Serve flatbread in a basket with the roasted corn dip on the side.
Notes: You can find pizza dough sheets in the frozen food section of most stores. Just be sure that it is RAW and at least 3-4 mm in thickness. The technique of cooking pizza dough on the grill may seem a little odd, but it works wonderfully and is a very quick and easy appetizer that anyone can make
Number of Servings: 4-5 servings
Submitted by: Michael C. ( See all of Michael C. Recipes )
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