RECIPE: Grilled flatbread from Ted Reader

Celebrate Canada Day with Ted Reader’s recipe for grilled pizza.

Ted Reader shares his grilled flatbread recipe, perfect for a backyard barbecue on Canada Day!

Ingredients

• Premade pizza dough (9 to 12 oz ball)
• Herby garlic oil
• 1 cup of smoked cheddar, grated
• 1 red long finger chili pepper, thinly sliced across the bias
• 2 slices of crispy bacon, chopped

Grill setup

• Charcoal grill, medium‑high heat
• Two‑zone fire: hot side for sear, cooler side for finishing
• Grates brushed and oiled

Preparing the dough

• Pull dough from fridge 60 minutes before grilling so it relaxes.
• Lightly oil your hands and stretch into a rustic oval, ¼–⅓ inch thick.
• Keep it loose and uneven — that’s the charm on a charcoal grill.

Make the herby garlic oil

• 1 cup olive oil
• ¼ cup chopped fresh garlic
• 1 cup chopped fresh herbs (any combination of dill, cilantro, rosemary, thyme, parsley, basil, oregano)
• 2 tbsp lemon juice
• 2 tbsp Ted Reader BBQ Steak Spice

Mix together. Let it sit for 15 minutes so the herbs can bloom.

Grilling and assembly

1. Grill the dough

• Lay stretched dough directly over the hot coals.
• Leave it there 60–90 seconds until the bottom blisters.
• Flip.

2. Baste

• Brush the grilled side generously with Herby Garlic Oil.
• Let it soak in — this is your flavour foundation.

3. Top it

• Scatter smoked cheddar so it melts fast.
• Add red chilies and bacon.
• Move to the cooler zone, lid down, 2–3 minutes to melt and set.

4. Finish

• Brush edges with a touch more garlic oil.
• Hit with cracked pepper or a squeeze of lemon if you want brightness.