Grilled Flatbread with Fresh Tomato Sauce & Hot Honey

Total Time: 25 Min

Dinner
Lunch
Summer
Grill
30 mins or less
Red Cooking Wine Holland House® Red Cooking Wine

Prep Time: 10 Min

Cook Time: 15 Min

Yield: 8 servings

Ingredients

  • 1/4 cup olive oil
  • 1 lb grape tomatoes
  • 4 cloves of garlic, thinly sliced
  • 3/4 cup Holland House® Red Cooking Wine
  • 1 package (14.1 ounces) ready-to-use flatbreads (2 count), cut in half
  • 2 cups shredded mozzarella cheese
  • 5 oz sliced pepperoni
  • 2 Tbsp hot honey
  • 1 cup baby arugula, loosely packed

Directions

  1. Prepare grill for indirect heat: preheat burners on high, covered, 10 minutes, then reduce heat to medium. Turn center burners off
  2. Meanwhile, heat oil in large skillet on medium-high heat
  3. Add tomatoes and garlic. Cook 5 minutes, or until tomato skins begin to burst
  4. Add Holland House® Red Cooking Wine; cook 5-7 minutes until tomatoes have broken down and sauce thickens, stirring occasionally
  5. Spread tomato sauce onto flatbreads. Cover with cheese and pepperoni
  6. Place flatbreads on center of grill; close lid
  7. Cook 5-7 minutes or until cheese is melted
  8. Top with honey and arugula before serving

Tips

  1. Indirect heat grilling allows the grill to act more like an oven, while still creating a crispy flatbread crust. For grills with only 2 burners, turn one side off after preheating and place flatbread on the unlit side.
  2. Substitute 12 ounces sliced smoked sausage, cooked chopped chicken or thinly sliced mushrooms for the pepperoni.
  3. Look for prepared flatbreads or naan in the bakery section or bread aisle.

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