Active Time: 20 minutes
Total Time: 30 minutes • Serves: 4
Schnucks nonstick cooking spray
1/4 head cauliflower, cut into 3/4-inch pieces (about 2 cups)
1/2 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed (about 3/4 cup)
2 tablespoons Pompeian® extra virgin olive oil
1 tablespoon garam masala (see Cook’s Wisdom)
1 package (11 ounces) refrigerated thin crust pizza dough
1/2 cup Chobani® plain Greek yogurt
4 ounces Gruyère cheese, shredded (1 cup)
2 tablespoons coarsely chopped fresh cilantro leaves
1 teaspoon Schnucks crushed red pepper flakes
1. Prepare outdoor grill for direct grilling over medium-low heat. Place 12 x 18-inch piece aluminum foil on work surface; lightly spray with cooking spray.
2. In large bowl, toss cauliflower, beans, oil and garam masala; evenly spread mixture in a single layer on prepared foil. Form foil packet by pulling together sides of foil; seal tightly. Fold ends and seal. Place packet on hot grill rack; cook 8 to 10 minutes, turning 2 or 3 times during cooking.
3. Meanwhile, line cookie sheet with another 12 x 18-inch sheet aluminum foil; lightly spray with cooking spray. Unroll pizza dough on prepared pan. Starting at center, press out dough to 10 x 15-inch rectangle; spray with cooking spray.
4. Using foil, invert dough onto hot grill rack; cook, uncovered, 2 to 3 minutes or until bottom of crust is golden brown, watching carefully to prevent burning. With large spatula, turn crust and cook 1 to 2 minutes longer or just until bottom is slightly crispy. Carefully transfer crust to same foil-lined cookie sheet.
5. Leaving 1/2-inch border, evenly spread crust with yogurt; top yogurt with cauliflower-bean mixture and sprinkle with cheese. Using foil, carefully slide flatbread back onto hot grill rack; cover and cook 2 to 3 minutes or until bottom of crust is golden brown and cheese melts. Evenly sprinkle with cilantro and crushed red pepper; cut into 8 pieces to serve.
Each serving: about 318 calories, 18 g total fat (7 g saturated), 33 mg cholesterol, 341 mg sodium, 23 g carbohydrate, 4 g fiber, 3 g sugars, 15 g protein
If crust is cooking too fast, turn off 1 burner for 2 burner grill or center and 1 side burner for 3 burner grill, and move flatbread to unlit part of grill.
Garam masala is a blend of up to 12 different dry-roasted ground spices commonly used in Indian dishes. It may include black pepper, cardamom, cinnamon, cloves, coriander, cumin, dried chiles, fennel, mace and nutmeg.
To prepare your own garam masala: Combine 1 teaspoon ground cumin, 1/2 teaspoon each ground black pepper, ground cardamom and ground coriander, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon each ground cloves and ground nutmeg.