Grilled Flatbread with Three Toppings | Starters Recipes | Weber CA

Ingredients

• 360 milliliters warm water (38ºC to 43ºC)
• package (7 grams) of rapid-rise instant yeast, 2¼ teaspoons
• granulated sugar
• 630 grams unbleached all-purpose flour
• extra-virgin olive oil
• kosher salt
• small head of garlic
• plus 1 teaspoon of extra-virgin olive oil, divided
• can (425 grams) of cannellini (white navy beans), drained and rinsed
• finely grated lemon zest
• fresh lemon juice
• freshly ground black pepper
• 6 grams loosely packed fresh Italian parsley leaves
• small sage leaves
• 65 grams pitted kalamata olives
• 55 grams oil-packed sun-dried tomato halves, drained
• small garlic clove or several small roasted garlic cloves
• 6 grams loosely packed fresh basil leaves
• capers, drained
• balsamic vinegar
• 115 grams crumbled blue cheese, such as Maytag or Danish
• 55 grams (½ stick) unsalted butter, softened
• 60 grams walnuts, lightly toasted and coarsely chopped
• 30 grams minced shallot
• Finely chopped fresh Italian parsley leaves (optional)