Grilled Flatbread Sandwich with Pesto, Burrata, and Roasted Tomatoes
Grilled Flatbread Sandwich with Pesto, Burrata, and Roasted Tomatoes
Ingredients
For the Fresh Pesto
- 2 garlic, cloves, peeled
- 1/2 teaspoon salt
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup olive oil, extra virgin
For the Roasted Tomatoes
- 1 pint cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 garlic, cloves, smashed
For the Flatbread
- 1 pound pizza dough, store-bought or homemade
- 1 tablespoon olive oil
For Assembly
- 2 cups arugula
- 2 burrata cheese, 4-ounce balls, drained
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon olive oil, for drizzling
- 2 tablespoons balsamic glaze, for drizzling
Instructions
- 1
Prepare the Pesto: In a mortar and pestle, crush the garlic cloves with the salt until a paste forms. Add the fresh basil leaves and continue to crush until well bruised and fragrant. Stir in the grated Parmesan cheese, then slowly drizzle in the 1/4 cup of olive oil, mixing until a coarse, smooth pesto is achieved. Alternatively, combine all pesto ingredients in a food processor and pulse until smooth.
⏱️ 10 min
- 2
Roast the Tomatoes: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the halved cherry tomatoes and smashed garlic cloves. Cook, stirring occasionally, for 8 to 12 minutes, or until the tomatoes have softened and just begun to burst. Remove from heat and set aside.
⏱️ 12 min
- 3
Cook the Flatbread: Preheat your grill to medium-high heat (about 400°F) or preheat your oven with a pizza stone to 450°F. On a lightly floured surface, stretch or roll the pizza dough into a large, thin rectangle or oval. Drizzle 1 tablespoon of olive oil over one half of the dough. Fold the dough in half, pressing gently to seal the edges. Carefully transfer the folded dough to the hot grill or pizza stone. Cook for 4 to 8 minutes per side, or until golden brown and puffed, with some char marks. Remove from heat and carefully open the flatbread.
⏱️ 10 min•🌡️ 400
- 4
Assemble the Sandwich: Lay the warm, opened flatbread on a clean surface. Spread a generous layer of the fresh pesto over the entire inside surface. Arrange the arugula evenly over the pesto. Place the burrata balls on top of the arugula, then gently break them open with a fork or knife to expose their creamy interior. Sprinkle with red pepper flakes. Spoon the roasted cherry tomatoes and garlic over the burrata. Drizzle with the remaining 1 tablespoon of olive oil and a generous amount of balsamic glaze.
⏱️ 8 min
- 5
Serve: Fold the flatbread over to form a large sandwich. Slice it into 2 or 4 portions, depending on desired serving size, and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Flatbread Sandwich with Pesto, Burrata, and Roasted Tomatoes
Ingredients
For the Fresh Pesto
- 2 garlic, cloves, peeled
- 1/2 teaspoon salt
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup olive oil, extra virgin
For the Roasted Tomatoes
- 1 pint cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 garlic, cloves, smashed
For the Flatbread
- 1 pound pizza dough, store-bought or homemade
- 1 tablespoon olive oil
For Assembly
- 2 cups arugula
- 2 burrata cheese, 4-ounce balls, drained
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon olive oil, for drizzling
- 2 tablespoons balsamic glaze, for drizzling
Instructions
- 1
Prepare the Pesto: In a mortar and pestle, crush the garlic cloves with the salt until a paste forms. Add the fresh basil leaves and continue to crush until well bruised and fragrant. Stir in the grated Parmesan cheese, then slowly drizzle in the 1/4 cup of olive oil, mixing until a coarse, smooth pesto is achieved. Alternatively, combine all pesto ingredients in a food processor and pulse until smooth.
⏱️ 10 min - 2
Roast the Tomatoes: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the halved cherry tomatoes and smashed garlic cloves. Cook, stirring occasionally, for 8 to 12 minutes, or until the tomatoes have softened and just begun to burst. Remove from heat and set aside.
⏱️ 12 min - 3
Cook the Flatbread: Preheat your grill to medium-high heat (about 400°F) or preheat your oven with a pizza stone to 450°F. On a lightly floured surface, stretch or roll the pizza dough into a large, thin rectangle or oval. Drizzle 1 tablespoon of olive oil over one half of the dough. Fold the dough in half, pressing gently to seal the edges. Carefully transfer the folded dough to the hot grill or pizza stone. Cook for 4 to 8 minutes per side, or until golden brown and puffed, with some char marks. Remove from heat and carefully open the flatbread.
⏱️ 10 min•🌡️ 400 - 4
Assemble the Sandwich: Lay the warm, opened flatbread on a clean surface. Spread a generous layer of the fresh pesto over the entire inside surface. Arrange the arugula evenly over the pesto. Place the burrata balls on top of the arugula, then gently break them open with a fork or knife to expose their creamy interior. Sprinkle with red pepper flakes. Spoon the roasted cherry tomatoes and garlic over the burrata. Drizzle with the remaining 1 tablespoon of olive oil and a generous amount of balsamic glaze.
⏱️ 8 min - 5
Serve: Fold the flatbread over to form a large sandwich. Slice it into 2 or 4 portions, depending on desired serving size, and serve immediately.
⏱️ 5 min