Tomato, Burrata, and Pesto Piadinas
- Olive oil, for bowl
- 4 cups bread flour
- 3/4 teaspoon active dry yeast
- 2 cups water
- 1 1/2 teaspoons Kosher salt
- 1 head garlic, slow-roasted
- 1 cup extra-virgin olive oil (from roasted garlic)
- 4 1/2 cups basil leaves (from 2 large bunches)
- 1/4 cup toasted pine nuts
- 1/4 cup finely grated Parmesan cheese
- 1/2 teaspoon lemon juice
- Kosher salt and freshly ground pepper
- All-purpose flour, for dusting
- Oil, for grill
- 4 large or 8 small ripe tomatoes (about 1 pound), sliced
- 12 ounces (2 rounds) burrata or fresh mozzarella
- 20 medium basil leaves
- Produce
- Basil (4 1/2 cups)
- Basil, medium leaves (20)
- Garlic (1 head)
- Pine nuts, toasted (1/4 cup)
- Cooking & Baking
- Active dry yeast (3/4 teaspoon)
- All-purpose flour (1)
- Bread flour (4 cups)
- Kosher salt (1 1/2 teaspoons)
- Kosher salt and freshly ground pepper (1)
- Oil (1)
- Olive oil (1)
- Olive oil, extra-virgin (1 cup)
- Drinks
- Lemon juice (1/2 teaspoon)
- Water (2 cups)
- Dairy
- Parmesan cheese (1/4 cup)
- Other
- 12 ounces (2 rounds) burrata or fresh mozzarella
- 4 large or 8 small ripe tomatoes (about 1 pound), sliced
Preparation
Read recipe preparation on wholeliving.com
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Recipe Stats
Published August 7, 2010 (2 years ago).
3 people saved this recipe.
