Grilled Whole Wheat Kale and Tomato Flatbreads

Steps

1. Make the dough: in a large bowl, whisk the bread flour, whole wheat flour, instant yeast and salt. Stir the honey into the lukewarm water, then add the water and one third of the olive oil to the bread flour mixture and stir into a shaggy dough. The dough is about 70% hydration and 2% salt.
2. Knead the dough on a clean, lightly oiled counter for 8 to 10 minutes until smooth and springy. Place it in a lightly oiled bowl, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
3. While the dough rises, prepare the toppings: heat another third of the olive oil in a large skillet over medium heat, add the garlic and red pepper flakes and cook 1 minute until fragrant. Add the kale and cook 3 minutes, then add the spinach and cook until just wilted, about 2 minutes. Transfer to a sieve, press out excess liquid and let cool.
4. Divide the risen dough in half, shape each into a ball, cover and rest 15 minutes so it relaxes. Meanwhile, preheat the grill to medium-high, about 450–500°F (230–260°C), and clean and oil the grates.
5. Stretch each dough ball into a thin oval about 12 inches long on a lightly oiled sheet pan. Brush the tops with half of the remaining olive oil.
6. Lay the dough oiled side down on the grill, close the lid and cook 2 to 3 minutes until puffed with grill marks. Brush the tops with the rest of the remaining olive oil, then flip onto the sheet pan, grilled side up.
7. Top each flatbread with half the mozzarella, half the garlicky kale and spinach, half the cherry tomatoes and half the feta.
8. Return the flatbreads to the grill over indirect or reduced heat, close the lid and cook 4 to 6 minutes, until the cheese melts, the tomatoes blister, the crust underneath is crisp and the center reads about 200°F (93°C).
9. Sprinkle the lemon zest over the flatbreads, let them cool on a rack for 3 minutes, then cut each into 6 slices.