Easy Grilled Tomato Flatbreads | In Season

I have a single raised bed in my little backyard that produces just enough vegetables to remind me that I’m not a serious gardener. Every spring, I put in a few cherry tomato plants, some basil, a bit of kale, and a zucchini plant that inevitably withers before the first bloom. It’s not really my passion. But the tomatoes always make me feel good and undeservedly competent, so I created this dish to celebrate the small harvest.

The dough for the flatbreads is a revelation. It has just two ingredients, a bit of sorcery that was revealed to me on the Internet via Weight Watchers (or “WW,” as it’s now called). You mix equal parts Greek yogurt and self-rising flour, divide it into four portions, and roll each piece out into a disk. It’s quite delicious. The diet version uses fat-free yogurt and no oil. Here, I use full-fat yogurt and brush the dough with olive oil to keep it from sticking to the grill. The yogurt then becomes a creamy base for a quick tomato sauté (enriched with butter and a hint of sugar, an added touch that renowned Italian cookbook writer Marcella Hazan made famous), herbs, and some chili flakes.

The whole dish can be prepared on the grill, provided you have an ovenproof skillet. And the heat stays out of the kitchen. It’s the perfect midweek, midsummer meal.

Get the Recipe: Easy Grilled Tomato Flatbreads with Herbs & Greek Yogurt