Grilled Pesto Flatbread

This recipe makes use of easy-to-use products like store-bought pizza dough and balsamic glaze to delicious effect. Serve this flatbread as an easy appetizer or as a main dish alongside a crisp salad.

Ingredients

 1 lb purchased or homemade pizza dough
 1 pint cherry or grape tomatoes
 olive oil
 salt and pepper
 ¾ cup Armanino Pesto Sauce
 ¾ cup fresh mozzarella, torn into thin shreds (about 6 oz)
 pinch of red chile flakes, if desired
 balsamic glaze

Directions

1

Divide the dough into 3 pieces, stretch/roll on a lightly floured surface into ovals about 9” long and as thin as possible. The dough will become easier to stretch as it rests and comes to room temperature.

2

Transfer to a lightly floured sheet pan or cutting board, cover with a towel and let rest for 30 minutes.

3

Heat the grill to medium high.

4

Toss the cherry tomatoes in a tablespoon of olive oil and a pinch each of salt and pepper, thread onto skewers and grill for about 5 minutes, turning frequently, until charred and collapsed. Remove from the grill and set aside until needed.

5

Give the dough a final stretch to make as thin as possible then brush one side of each flatbread with a thin, even coat of olive oil.

6

Grab the long side of a flatbread and lay on the grill toward you, oiled side down. If you have room on the grill, repeat with the remaining dough or grill one at a time. Cover for 3-4 minutes until cooked with nice grill/char marks on the bottom. Ideally, get them a little crispy.

7

With a pair of tongs, slide the flatbreads off the grill and flip so they’re grilled side up.

8

Spread the grilled sides with 3-4 Tablespoons pesto sauce and 1/3 of the shredded mozzarella (about ¼ cup). Sprinkle some of the grilled tomatoes on top. Resist the urge to overtop as it will make the pizza soggy.

9

With the tongs, slide the topped flatbreads back onto the grill, cover and let cook for another 3-4 minutes until the cheese melts and the bottom gets crispy with nice grill marks.

10

Slide the flatbreads from the grill to a cutting board and drizzle lightly with balsamic glaze. Cut into wedges and serve immediately.

Chef’s Tips

  • The trick to getting the dough neatly on the grill is to work quickly and with confidence. Grab the long side of the dough and lay it on the grill toward you. Do not hesitate.
  • Do not overload with toppings. Too many and the flatbread will be heavy and soggy. Light and crispy is the goal. Practice restraint and you’ll be rewarded.
  • The topping possibilities are endless – warmed Armanino Gourmet Meatballs, prosciutto, crispy bacon, sun-dried tomatoes, grilled vegetables, caramelized onions, leftover shredded rotisserie chicken, cooked crumbled sausage, spinach, arugula – all would make great additions to these flatbreads. Since the time on the grill is short, toppings either need to be pre-cooked, something that will cook quickly or are meant to be eaten raw.
  • Balsamic glaze is a thick, syrupy reduced balsamic vinegar that makes a nice finishing drizzle over fish, poultry, vegetables, pasta, salads and fruit. If you can’t find it at your grocery store, it’s easy enough to make at home. Bring 1 cup balsamic vinegar + 1/3 cup light brown sugar to a boil, reduce to low and simmer until glaze is reduced by half and coats the back of a spoon, about 20 minutes. Store in the refrigerator.

Ingredients

 1 lb purchased or homemade pizza dough
 1 pint cherry or grape tomatoes
 olive oil
 salt and pepper
 ¾ cup Armanino Pesto Sauce
 ¾ cup fresh mozzarella, torn into thin shreds (about 6 oz)
 pinch of red chile flakes, if desired
 balsamic glaze

Directions

1

Divide the dough into 3 pieces, stretch/roll on a lightly floured surface into ovals about 9” long and as thin as possible. The dough will become easier to stretch as it rests and comes to room temperature.

2

Transfer to a lightly floured sheet pan or cutting board, cover with a towel and let rest for 30 minutes.

3

Heat the grill to medium high.

4

Toss the cherry tomatoes in a tablespoon of olive oil and a pinch each of salt and pepper, thread onto skewers and grill for about 5 minutes, turning frequently, until charred and collapsed. Remove from the grill and set aside until needed.

5

Give the dough a final stretch to make as thin as possible then brush one side of each flatbread with a thin, even coat of olive oil.

6

Grab the long side of a flatbread and lay on the grill toward you, oiled side down. If you have room on the grill, repeat with the remaining dough or grill one at a time. Cover for 3-4 minutes until cooked with nice grill/char marks on the bottom. Ideally, get them a little crispy.

7

With a pair of tongs, slide the flatbreads off the grill and flip so they’re grilled side up.

8

Spread the grilled sides with 3-4 Tablespoons pesto sauce and 1/3 of the shredded mozzarella (about ¼ cup). Sprinkle some of the grilled tomatoes on top. Resist the urge to overtop as it will make the pizza soggy.

9

With the tongs, slide the topped flatbreads back onto the grill, cover and let cook for another 3-4 minutes until the cheese melts and the bottom gets crispy with nice grill marks.

10

Slide the flatbreads from the grill to a cutting board and drizzle lightly with balsamic glaze. Cut into wedges and serve immediately.

Grilled Pesto Flatbread

Yields6 Servings

Prep Time40 mins

Cook Time10 mins

More Recipes