Grilled Flat Bread

A few weekends ago, Vincent and I went to Fire By the Monon in Broad Ripple for dinner. We've only been there twice, but this place definitely is on our list. Fresh, locally-sourced, delicious food, with a Broad Ripple location we love - can't be beat. They were featuring one of their flatbreads as an appetizer during the Chowdown Midtown event. We both thought it was delicious...we got the Blue Blaze, in case you were wondering.  YUMMMM!  So immediately I began to ponder how I was going to recreate this sort of dish at home. So here is what I did...

1. I sliced and diced some of my favorite veggies (onions, zucchini, mushrooms, garlic) and sauteed them in a little olive oil. I like my veggies to maintain their texture...no mush, slightly tender and gorgeous.
2. I added 5-10 large salad shrimp (not raw) to my veggie mixture, and heated through.
3. I brushed olive oil on top of a wheat pita. 
4. I sliced a 'mater and covered my pita & added some fresh cracked black pepper.
5. I spooned all of this goodness on top of my 'maters and put it on my preheated (medium heat) grill.
6. Let it "cook" for about 10 minutes, keep your eye on the bottom to make sure it doesn't get too toasty.

** Any sort of cheese would be an AMAZING addition to this dish if you are feeling a little indulgent. We are anxious to try several variations of this meal!  Healthy, beautiful, delicious....now that's dinner!

Enjoy!

Casey