I wasn't planning on posting grilling pics this weekend, but my wife asked for pizza today. We could either go out and get one which is always an option but my vote was for making my own. Especially having watched a Blackstone griddle video posted a day or two ago for a Steak Flatbread Arugula pizza, I decided to give one a try on the Blackstone. Instead of steak, I opted to use chicken.
I headed to the market, picked up chicken breast tenderloins, Naan flatbread, Ranch dressing, Feta cheese and Arugula. I seasoned some of the tenderloins with Montreal Chicken, the rest with McCormick Southwestern. On to the griddle to cook, along with some red and yellow peppers.
Sorry, no pics of anything sizzling away on the Blackstone, nothing too exciting about cooking chicken and peppers. Once they were done, the flatbread went on for a few minutes each side to warm up and get a bit golden brown. I know, I didn't even bother making my own for this cook.
Back inside, spoon on some Ranch dressing, followed by the cut up chicken and peppers. Lay on some mozzarella, followed by Arugula and Feta, topped with more mozzarella. Back out onto the Blackstone for about 5-8 minutes under a dome lid to melt the cheese and it's done.
Once the cheese has melted, give it a drizzle of Balsamic vinegar and it's ready to serve. My apologies for the lack of pics with this post. Here's my favorite 18 yr aged Balsamic -
and here's the one lone pic of the finished Flatbread Pizza -
Hiding under all that is chicken, grilled peppers and Feta, with a drizzle of the Balsamic on top. Honestly, I should have taken more pics as this turned out to be restaurant quality, artisan flatbread pizza. We each made our own and my wife insists that I make it again this week.
On the next go round, I'll get some more photos of construction and the flatbread grilling (w/o the dome) out on the Blackstone.
Maybe it was the Arugula, perhaps it was the Feta, pretty certain it was the aged Balsamic, but the combination was hard to beat. This was one of the best pizzas I've ever tossed together and it was incredibly simple to make.
Store bought ingredients, no sauce to prepare, hardly any grilling and it turned out fantastic. I'm overly impressed with the stuff I can turn out on this griddle!
Regards,
-lunchman
I headed to the market, picked up chicken breast tenderloins, Naan flatbread, Ranch dressing, Feta cheese and Arugula. I seasoned some of the tenderloins with Montreal Chicken, the rest with McCormick Southwestern. On to the griddle to cook, along with some red and yellow peppers.
Sorry, no pics of anything sizzling away on the Blackstone, nothing too exciting about cooking chicken and peppers. Once they were done, the flatbread went on for a few minutes each side to warm up and get a bit golden brown. I know, I didn't even bother making my own for this cook.
Back inside, spoon on some Ranch dressing, followed by the cut up chicken and peppers. Lay on some mozzarella, followed by Arugula and Feta, topped with more mozzarella. Back out onto the Blackstone for about 5-8 minutes under a dome lid to melt the cheese and it's done.
Once the cheese has melted, give it a drizzle of Balsamic vinegar and it's ready to serve. My apologies for the lack of pics with this post. Here's my favorite 18 yr aged Balsamic -
and here's the one lone pic of the finished Flatbread Pizza -
Hiding under all that is chicken, grilled peppers and Feta, with a drizzle of the Balsamic on top. Honestly, I should have taken more pics as this turned out to be restaurant quality, artisan flatbread pizza. We each made our own and my wife insists that I make it again this week.
On the next go round, I'll get some more photos of construction and the flatbread grilling (w/o the dome) out on the Blackstone.
Maybe it was the Arugula, perhaps it was the Feta, pretty certain it was the aged Balsamic, but the combination was hard to beat. This was one of the best pizzas I've ever tossed together and it was incredibly simple to make.
Store bought ingredients, no sauce to prepare, hardly any grilling and it turned out fantastic. I'm overly impressed with the stuff I can turn out on this griddle!
Regards,
-lunchman
