Grilled Potato, Ricotta & Roasted Red Pepper Flatbread

       I am currently trying to grill everything possible to keep the heat outside during the summer.

               So what’s a gal to do when the urge for pizza strikes? 

      GRILL IT. Yup, Just Grill it. 

        It adds amazing flavor and you get those wonderful grill marks all while melting the cheese and toppings evenly.

         It’s a WIN, WIN in my book. 

       Just make sure to watch the bottom of the pizza because it can very quickly charr it beyond being edible! Hah! 

Grilled Potato, Ricotta, & Roast Red Pepper Flatbread 


2 Flatbreads (I used the brand  Stonefire Naan from the grocery store)

5 new potatoes, steamed or grilled until soft (I used left over grilled chermoula potatoes from a previous night) 

1 roasted red pepper, thinly chopped

1 clove garlic, thinly sliced 

1/2 cup ricotta cheese

1/4 cup fresh Parmesan, grated

2 tbsp EVOO 

1 tsp red chili flake, use more to make it spicer 

5 leaves fresh basil, juilanned 

Fresh ground salt and pepper, to taste 


1. Preheat grill to 425F or high heat. 

2. Place flatbreads on a sheet pan for easy carrying to the grill. Start by putting the olive oil on the flatbread. Then later all the additional toppings except for the basil. 

3. Once the grill is preheated, place the flatbreads directly on the grill and close the lid. Cook for 5 mins and check to see if cheese is melted and bottom isn’t charred. Maybe take almost 10 mins, just keep checking to keep from burning. 

4. Remove from grill, garish with fresh basil and cut into pieces. 

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