You are here: Home » Recipes » “Raisin’ the Bar” on Grilled Flatbread “Raisin’ the Bar” on Grilled Flatbread User Submitted Recipe by Lauren Wyler Yield 6 servings Prep 10 mins Cook 20 mins A grilled pizza flatbread that's delicious as an appetizer or light lunch and perfect for entertaining. PrintEmail Ingredients 6 ounces California Raisins3 fluid ounces vegetable oil1/3 cup finely diced red onion1 teaspoon salt3/4 teaspoon pepper1/3 cup water1/4 cup sherry vinegar1 pound fresh pizza dough2 tablespoons flour1 unit Fresno chile pepper, thinly sliced8 ounces goat cheese2 tablespoons finely sliced fresh mint leaves Instructions Preheat an outdoor grill or large grill pan to medium-high heat. While grill is heating, place raisins in a food processor and pulse until finely chopped. Place chopped raisins, 2 ounces vegetable oil, red onion, salt, pepper and water in a medium saucepan. Cook over medium-high heat until most of the liquid has evaporated, about 15 minutes. Add sherry vinegar and continue cooking 3 to 5 minutes. Brush grates of the grill with 1 tablespoon oil. Roll pizza dough into a 16-inch round, rotating and stretching the dough as you go on a lightly floured surface. Brush with remaining oil and grill, oiled side down, 2 to 3 minutes, until golden brown and crisp. Watc closely to prevent burning. Remove dough from fire and place grilled side up on a lightly floured large cutting board. Evenly spread raisin jam over grilled side of dough. Top with sliced fresno chile and goat cheese. Return dough to the grill and cook 1 to 2 minutes, until underside is crisp and cheese is melted. Remove from grill, top with fresh mint and serve immediately.