This flatbread makes a great appetizer, lunch or dinner. The recipe pairs well with the Albarino wine from Cana Vineyards and Winery and appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.
What You’ll Need:
- 2 ⅓ c. all purpose flour, plus a little for kneading
- ½ t. sugar
- 1 t. rapid rising yeast
- 1 c. warm water
- 1 ½ t. kosher salt
- 2 t. olive oil
- 4 cups packed arugula
- ¼ c. toasted pine nuts
- ½ t. minced garlic
- ⅓ c. freshly grated parmesan cheese
- ½ c. olive oil, divided
- Juice of half a lemon
- Salt and pepper to taste
- 1 pint cherry tomatoes
- ¼ c. cornmeal
- 1 lb. burrata, cut into quarters
- Food processor
Directions:
Step 1: In a food processor, mix together the flour, sugar, yeast, and water. Process for about two minutes, occasionally scraping the sides of the processor if necessary to incorporate all the ingredients.
Step 2: Add the salt and oil and process for an additional minute. If the dough is sticky, add a little flout, one tablespoon at a time until the dough is soft and pliable but not sticky.
Step 3: Knead gently on a floured board, cut in two portions, then allow to rise in two greased bowls covered with plastic wrap for 45 minutes.
Step 4: Place arugula, pine nuts, minced garlic, parmesan, and the ½ cup minus one tablespoon olive oil in a food processor. Reserve the 1 T olive oil to roast the tomatoes.
Step 5: Process the mixture for two minutes then add the lemon juice and season with salt and pepper. Set aside.
Step 6: Heat the grill to medium high. Toss the tomatoes and olive oil in a small bowl then sprinkle with salt and pepper.
Step 7: Place the tomatoes on a small cookie sheet and lightly grill on a grill pan for 5 minutes or until the tomatoes just start to plump and wrinkle. Remove and reserve for the flatbread.
Step 8: Roll each piece of the dough out to a rectangle. Place on a pizza peel dusted with the cornmeal. Brush the top with olive oil.
Step 9: Rub the grill grates with olive oil. Place one flatbread at a time on the seasoned grill. Allow to grill approximately one minute then rotate and grill an additional 30 seconds to create hash marks on the crust.
Step 10: Remove the flatbread from the grill. Cool slightly then turn the crust over to top. Place the crust on the pizza peel with a little fresh cornmeal.
Step 11: Top the flatbread with half the burrata quarters. Slide the flatbread back onto the grill and grill for 1 minute then rotate to create hash marks on the bottom.
Step 12: Remove the flatbread and drizzle with pesto then top with roasted tomatoes. Cut into wedges and serve.
