"Raisin' the Bar" on Grilled Flatbread

  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 20 mins


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