Pepper Jack, Jalapeno and Roasted Red Pepper-Filled Flatbread

  • 12 x 10 inch Disposable Aluminum Pan
  • 1 t cornmeal
  • Pizza dough
  • All-purpose flour for dusting
  • 1 C pepper Jack cheese (cut into 1/2 inch cubes)
  • 2 jalapeno peppers (seeded and sliced)
  • 1 roasted red bell pepper (chopped)
  • Extra-virgin olive oil for brushing and drizzling
  • 1/2 t coarse sea salt
  1. Lightly sprinkle the cornmeal in the bottom of the 12 x 10 inch disposable aluminum pan.
  2. Place the dough on a lightly floured board and lightly sprinkle with flour.
  3. Stretch the dough to a rectangle and scatter half of the cheese, jalapeno, and red pepper on top.
  4. Fold the dough in half and set in the prepared pan.
  5. Dip your fingers in olive oil and carefully spread the dough to the edges of the pan so that the dough is an even thickness throughout.
  6. Lightly make some indentations and scatter the rest of the cheese, jalapeno, and red pepper on top, pressing lightly into the dough.
  7. Drizzle with olive oil and sprinkle with salt.
  8. Let rest for 30 minutes covered with plastic wrap or a damp kitchen towel.
  9. Prepare a medium-hot fire in your grill.
  10. Set the pan a pizza stone on top of the grill grate to elevate the focaccia.
  11. Grill for 15 to 20 minutes with the lid closed.
  12. Check to see that the middle of the dough is 190°F.

Recipes taken from Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill by Karen Adler and Judith Fertig. Available from Running Press, a member of The Perseus Books Group. Copyright © 2014.