“Raisin’ the Bar” on Grilled Flatbread

  • 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.


6 ounces California Raisins
3 fluid ounces vegetable oil
1/3 cup finely diced red onion
1 teaspoon salt
3/4 teaspoon pepper
1/3 cup water
1/4 cup sherry vinegar
1 pound fresh pizza dough
2 tablespoons flour
1 unit Fresno chile pepper, thinly sliced
8 ounces goat cheese
2 tablespoons finely sliced fresh mint leaves


  1. Preheat an outdoor grill or large grill pan to medium-high heat.
  2. 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.
  3. Brush grates of the grill with 1 tablespoon oil.
  4. 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.
  5. 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.
  6. Remove from grill, top with fresh mint and serve immediately.



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