As the vibrant days of summer gently give way to the crisp embrace of autumn, there’s one last culinary delight you simply must experience: the **Grilled Cherry Gorgonzola Flatbread**. This isn’t just a snack; it’s a celebration of seasonal flavors, combining sweet and savory notes in a way that will tantalize your taste buds. Imagine tender, homemade pizza dough, kissed by the smoky char of the grill, then generously topped with succulent fresh cherries, savory crumbled bacon, rich mozzarella, and the unmistakable pungent kick of blue cheese. It’s an unforgettable appetizer, a gourmet side dish, or even a light, satisfying meal perfect for those lingering warm evenings.
The Irresistible Allure of Blue Cheese on Pizza
For those of us who adore blue cheese, there’s an almost primal understanding that its bold, creamy, and slightly piquant character elevates any dish it graces. But on pizza? Oh, it’s nothing short of magic. The heat of the grill and the warmth of the crust gently melt the cheese, allowing its complex flavors to mingle beautifully with other toppings. Gorgonzola, a venerable Italian blue cheese, is particularly well-suited for this flatbread. Its distinctive tang provides a perfect counterpoint to the sweetness of the cherries, creating a dynamic flavor profile that is both sophisticated and deeply satisfying.
This recipe was born from an adventurous culinary day, exploring the versatility of homemade pizza dough. While other delicious variations included a grilled peach, goat cheese, and prosciutto flatbread with honey and arugula, and a plum and bacon rendition with gouda and oregano, the **Cherry Gorgonzola Flatbread** truly stole the show. It’s a testament to how unexpected ingredient combinations can lead to extraordinary gastronomic experiences.
A Symphony of Flavors: Sweet, Smoky, and Funky
Just recalling the taste of this flatbread sends my senses into overdrive. It’s a meticulously crafted balance of sweet and tart from the fresh cherries, smoky depth from crispy bacon, and a wonderfully funky, savory note from the gorgonzola. And the final touch? A luscious drizzle of balsamic reduction that adds a layer of syrupy sweetness and acidity, pulling all the disparate flavors into a harmonious whole. Topped with fresh basil leaves, this flatbread isn’t just a meal; it’s an experience. I wholeheartedly recommend preparing this delightful dish and sharing it with a loved one or your closest friends, perhaps alongside a superb bottle of wine. Trust me, you won’t regret it – especially when you discover how effortless it is to create such a gourmet treat right in your backyard.
Essential Ingredients for Your Grilled Flatbread Masterpiece
Crafting this remarkable **Grilled Cherry Gorgonzola Flatbread** requires a selection of fresh, high-quality ingredients that truly shine when combined:
- **Homemade Pizza Dough:** The foundation of our flatbread. While store-bought dough can be a time-saver, a homemade recipe ensures superior flavor and texture. You’ll only need about a third of a standard batch for one flatbread, leaving room to experiment with other toppings or to freeze for future culinary adventures.
- **Garlic-Infused Olive Oil:** This simple yet potent oil is crucial for adding a layer of aromatic richness to the crust. It’s easy to make and can be prepared in advance.
- **Fresh Sweet Cherries:** Opt for ripe, plump sweet cherries. Pitting them can be a bit of a chore without a dedicated pitter, but a sturdy metal straw or even a clean chopstick can do the trick by pushing the pit out from the stem end. Halving them allows their juicy sweetness to caramelize beautifully on the grill.
- **Freshly Shredded Mozzarella Cheese:** While pre-shredded cheese is convenient, freshly shredded mozzarella melts more smoothly and offers a creamier texture. Its mild flavor provides a perfect canvas for the bolder ingredients.
- **Thick-Cut Bacon:** Crispy, savory bacon adds a delightful crunch and a salty counterpoint that balances the sweetness of the cherries and the sharpness of the gorgonzola. Cook it until perfectly crisp and then crumble it.
- **Gorgonzola (Blue Cheese):** The star cheese that brings depth and an unforgettable tang. Crumbled Gorgonzola melts just enough to distribute its bold flavor without becoming overwhelming.
- **Balsamic Reduction or Glaze:** A sweet, tangy, and syrupy drizzle that ties all the flavors together. You can buy pre-made balsamic glaze or easily reduce balsamic vinegar on the stovetop until it thickens.
- **Fresh Basil Leaves:** A vibrant, fragrant garnish that adds a final flourish of fresh, herbaceous flavor.
Crafting Aromatic Garlic Olive Oil
This simple yet impactful component elevates the entire flatbread. To prepare it, gently warm 1/4 cup of good quality olive oil in a small saucepan over low to medium-low heat. Add two cloves of finely minced garlic. Allow the garlic to slowly infuse the oil, becoming fragrant and lightly golden, but be careful not to burn it. Once the garlic achieves a gentle toast, remove the pan from the heat and let the oil cool completely. This aromatic oil will be brushed onto your grilled dough, providing a foundational layer of flavor.
Mastering the Grilled Flatbread Crust
The journey to a perfect **Grilled Cherry Gorgonzola Flatbread** begins with the dough. If you’re using homemade pizza dough, ensure it has had ample time to rise, developing its airy texture. For this particular recipe, a single batch of dough can yield multiple smaller flatbreads or one large one. Divide your risen dough into desired portions and gently stretch each piece as thinly as possible without tearing. A thin crust ensures quick cooking and a wonderfully crispy result on the grill.
Before placing the dough on the grill, preheat your grill to a moderate temperature of 425°- 450℉ (or 220°-230℃). Crucially, make sure your grill grates are clean and lightly oiled to prevent sticking. Once the grill is ready, carefully lay the stretched dough directly onto the hot grates. Close the lid to allow the heat to circulate and cook the dough evenly. Grill for approximately 2 to 4 minutes. Grills can vary in heat intensity, so keep a close eye on your dough. You’re looking for a beautiful golden-brown underside with distinct grill marks. As soon as it reaches this stage, use tongs or a pizza peel to swiftly transfer the partially grilled dough to a large wooden cutting board or pizza peel, making sure the uncooked side is now facing down.
Assembling and Finishing Your Flavorful Creation
With one side of your flatbread crust perfectly grilled, it’s time for the magical transformation. Brush the grilled side generously with your fragrant garlic-infused olive oil. This not only adds incredible flavor but also helps to keep the crust tender. Next, layer your toppings with care. Start with a foundation of freshly shredded mozzarella, followed by the vibrant pitted and halved cherries, the crispy crumbled bacon, and finally, generous crumbles of the gorgonzola blue cheese. The visual appeal is almost as delightful as the taste.
Once topped, carefully transfer the flatbread back to the grill. Close the lid once more to allow the heat to thoroughly cook the dough and melt the cheeses to gooey perfection. This second grilling phase is typically much quicker, usually taking only 1 to 2 minutes. Watch closely to ensure the cheese is bubbly and melted and the bottom crust is golden and cooked through. The aromas filling your backyard will be absolutely intoxicating!
The grand finale involves a delicate drizzle of the rich balsamic reduction or glaze over the entire flatbread, followed by a sprinkling of fresh basil leaves. The combination of these fresh ingredients elevates the dish from delicious to truly extraordinary. Slice your **Grilled Cherry Gorgonzola Flatbread** into wedges or squares and serve immediately. Each bite promises a harmonious blend of sweet, savory, tangy, and smoky notes – a true “flavortown” experience!
Why This Grilled Flatbread is a Must-Try
The **Grilled Cherry Gorgonzola Flatbread** is more than just a recipe; it’s an invitation to savor the end of summer and the beginning of autumn with bold, exciting flavors. Grilling the flatbread imparts a unique smoky char that oven-baked pizza simply can’t replicate, adding an extra dimension to the crust. The unexpected pairing of sweet, juicy cherries with the sharp, creamy Gorgonzola creates a sophisticated taste that will impress any guest. Add the crispy bacon for texture and saltiness, and a touch of fresh basil for aromatic brightness, and you have a dish that is both elegant and incredibly comforting. It’s perfect for casual gatherings, a romantic dinner for two, or simply as a treat for yourself after a long week. Don’t let another season pass without experiencing this delightful fusion of ingredients and grilling perfection.
Enjoy! We’d love to hear from you if you decide to try this irresistible Grilled Cherry Gorgonzola Flatbread recipe. Share your culinary creations by snapping a photo and tagging us on Twitter or Instagram! Your feedback and delicious photos inspire us!
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Grilled Cherry Gorgonzola Flatbread
Ingredients
- 2 slices thick-cut bacon
- olive oil, for grill
- 1/3 pizza dough recipe, risen and rolled thin
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 cup grated fresh mozzarella
- 1 cup sweet cherries, pitted and halved
- 1 to 2 ounce gorgonzola blue cheese, crumbled
- fresh basil leaves, for serving
- balsamic glaze, for serving
Instructions
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In a skillet, cook the bacon until crispy, then coarsely chop.
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Wipe the grates of your grill with olive oil (using an old kitchen towel or paper towel) before preheating it to 425°- 450℉ (or 220°-230℃).
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Once the pizza dough is stretched to the desired shape and thinness and your grill has preheated, place the dough onto the lightly oiled grill grates and close the lid. Grill for 2 to 4 minutes, checking frequently. When the underneath is golden and starting to form grill marks, immediately remove the grilled dough to a large, wood cutting board or pizza peel, placing the uncooked side facing down.
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To make the garlic olive oil: Pour 1/4 cup olive oil into a small saucepan. Add two cloves of finely minced garlic and heat on low to medium-low until fragrant and the garlic starts to toast and turn lightly golden. Remove off of the heat and let cool. This garlic oil can be used for multiple flatbreads.
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Brush the grilled side of the flatbread with the garlic olive oil. Top with mozzarella, cherries, cooked bacon, and crumbled blue cheese. Place the flatbread back onto the grill and close the lid, grilling until the cheeses have melted and the crust is golden underneath (about 1-2 minutes).
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Drizzle with reduced balsamic and sprinkle with fresh basil over top before slicing and serving.
Notes
