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
Mozzarella cheese, (Ciliegine, “small cherry” size)
Ground black pepper
In a food processor, add the pesto ingredients and blend until desired consistency. Set aside.
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.
Top with cherry tomatoes, mozzarella cheese, and a couple pinches of salt and ground black pepper.
Serve right away or transfer back to grill for 1 minute to slightly melt mozzarella. Enjoy!