Grilled Flatbread with Three Toppings | Starters Recipes | Weber Grills | Weber US

Ingredients

• 1½ cup/360 milliliters warm water (100º to 110ºF)
• 1 package (¼ ounce) rapid-rise instant yeast, 2¼ teaspoons
• ½ teaspoon granulated sugar
• 4½ cups/630 grams unbleached all-purpose flour
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• 1 small head garlic
• 2 tablespoons plus 1 teaspon extra-virgin olive oil, divided
• 1 can (15 ounces) cannellini (white navy beans), drained and rinsed
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup/6 grams loosely packed fresh Italian parsley leaves
• 2 small sage leaves
• ½ cup/65 grams pitted kalamata olives
• ½ cup/55 grams oil-packed sun-dried tomato halves, drained
• 1 small garlic clove or several small roasted garlic cloves
• ¼ cup/6 grams loosely packed fresh basil leaves
• 2 tablespoons capers, drained
• 2 teaspoons balsamic vinegar
• 4 ounces/115 grams crumbled blue cheese, such as Maytag or Danish (about 1 cup)
• ¼ cup/55 grams (½ stick) unsalted butter, softened
• ½ cup/60 grams walnuts, lightly toasted and coarsely chopped
• ¼ cup/30 grams minced shallot
• 1 tablespoon fresh lemon juice
• Finely chopped fresh Italian parsley leaves (optional)