![]() ![]() Resist the urge to overtop as it will make the pizza soggy. Sprinkle some of the grilled tomatoes on top. Spread the grilled sides with 3-4 Tablespoons pesto sauce and 1/3 of the shredded mozzarella (about ¼ cup).With a pair of tongs, slide the flatbreads off the grill and flip so they’re grilled side up.Cover for 3-4 minutes until cooked with nice grill/char marks on the bottom. If you have room on the grill, repeat with the remaining dough or grill one at a time. Grab the long side of a flatbread and lay on the grill toward you, oiled side down.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.Remove from the grill and set aside until needed. 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. ![]() Transfer to a lightly floured sheet pan or cutting board, cover with a towel and let rest for 30 minutes.The dough will become easier to stretch as it rests and comes to room temperature. Divide the dough into 3 pieces, stretch/roll on a lightly floured surface into ovals about 9” long and as thin as possible. ![]()
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