One of my coworkers has raved to me about how fantastic pizza on the grill is, and I've always wanted to try it, so when the IMBB challenge (on Too Many Chefs ) this time was grilling, I was inspired to do something similar. Since all I have is a cast-iron grill pan, I settled for flatbread. Once I found a recipe on Food & Wine for Moroccan-spiced tomato jam and shrimp I was ready to go. We took the shrimp off the skewers and ate this like a sandwich (I was really proud of Todd for eating - liking? - the spicy-sweet tomato jam, but he's become incredibly adventurous).

I made the tomato jam the day before: Sauteed 2 tablespoon grated fresh ginger and 1 big clove minced garlic in butter in a small saucepan until fragrant, then added 1/4 cup cider vinegar and a cinnamon stick. When that started to thicken, I added a big can's worth of peeled, seeded tomatoes (drained off the juice and broken up a bit with my hands), 1/4 cup brown sugar, 1 tablespoon cumin, 1/4 teaspoon chipotle powder (the recipe called for cayenne, but this was all I had) and 4 whole cloves. Let that simmer for about an hour, then turned off the heat and added a squirt of buckwheat honey and some salt and pepper. I removed the cinnamon and cloves and divided the jam into two food-storage containers, one big (to marinate the shrimp) and one small (to use as a condiment).

So today I mixed 1/2 pound cleaned medium shrimp into the marinade and stuck it in the fridge while I made the flatbread. Then added 1/2 teaspoon dry yeast to 1/2 cup warm water and let it sit for five minutes (mine never got bubbly, but it didn't seem to affect the final product; not sure 5 minutes is enough time for the yeast to get going). Mixed in 1 1/3 cup flour, 1 tablespoon oil and 3/4 teaspoon coarse salt, then kneeded for a couple of minutes and put it in a greased, covered bowl in a warm spot to rise for 30 minutes. While that was working, I threaded the shrimp on skewers and heated the grill pan with some oil.

Divided the dough into four portions, then flattened each portion to 1/8-inch thickness by patting and pulling. Grilled each one 2 minutes on each side. Then grilled the shrimp skewers 2 minutes each side. We ate the shrimp with the reserved jam in the flatbreads, kind of like tacos. It was good: the bread's kind of chewy and warm and the jam is mostly sweet, with a little bit of heat left over when you're done.