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© 2019 The Delicious Cook by Ronnie Woo. All Rights Reserved.

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Grilled Flatbread with Arugula Hazelnut Pesto, Heirloom Tomatoes, & Mozzarella

June 14, 2016

Grilled Flatbread with Arugula Hazelnut Pesto, Heirloom Tomatoes, & Mozzarella

 

 

Arugula Hazelnut Pesto:

2 cups of fresh baby arugula

2 cloves of garlic

¼ cup of hazelnuts

2/3 cups of extra virgin olive oil

½ cup of Pecorino cheese, grated

5-finger pinch of kosher salt

5-finger pinch of ground black pepper

 

Pizza dough, homemade or store-bought

Cherry tomatoes

Mozzarella cheese, (Ciliegine, “small cherry” size)

Kosher salt

Ground black pepper

 

Instructions:

  1. In a food processor, add the pesto ingredients and blend until desired consistency. Set aside.

  2. Preheat a grill (or cast-iron skillet) on high heat. Roll out pizza dough as thin as possible and carefully transfer to the grill.Cook for about 1 minute on each side. Transfer to a cutting board and smear with a layer of the pesto.

  3. Top with cherry tomatoes, mozzarella cheese, and a couple pinches of salt and ground black pepper.

  4. Serve right away or transfer back to grill for 1 minute to slightly melt mozzarella. Enjoy!

 

 

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