Blistered Grape Flatbread

Ingredients:

• 1 cup  Chobani® Whole Milk Plain Greek Yogurt
• 1 cup self-rising flour
• Toppings:
• 2 tablespoons  Chobani® Whole Milk Plain Greek Yogurt
• 1 cup   crumbled goat cheese
• 1 teaspoon   
• fresh thyme leaves
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 thinly sliced shallots
• 2 cups halved red seedless grapes
• ¼ cup chopped walnuts
• 1 cup baby arugula
• Extra-virgin olive oil
• Balsamic glaze
• Flaky sea salt

Directions:

1. Preheat oven to 375ºF. In a large mixing bowl, combine yogurt and flour with a rubber spatula until a crumbly dough forms.
2. Lightly flour a clean surface and turn dough out onto surface. Knead until tacky dough forms. Fold dough in half and knead together about 5–7 times, or until dough is pliable and not sticking to your hands.
3. Divide into 2 equal balls and roll out into ovals, about ¼″ thick. Place flatbread dough on a parchment-lined sheet pan or baking stone. Dock the dough by poking with a fork all over to release steam.
4. Par-bake for 8 minutes and remove from oven. Simultaneously, begin prepping your toppings.
5. Toppings: In a mixing bowl, combine yogurt, goat cheese, thyme, salt, and pepper. Set aside.
6.  Heat 1 tablespoon of olive oil in large sauté pan over medium heat. Add shallots and grapes to pan and increase heat to medium-high. Sauté until shallots start to caramelize, and grapes are blistered, about 5–7 minutes.
7. After flatbreads have been removed from the oven, flip over and brush with olive oil. Spread goat cheese mixture evenly on flatbreads.
8. Top with grapes, shallots, and walnuts, and return to oven and bake for an additional 12 minutes or until edges are crispy.
9. Toss arugula with a small amount of olive oil and scatter on top of flatbreads. Drizzle with balsamic glaze and season with flaky sea salt. Let cool slightly before slicing and serving.