Grilled Flatbread with Heirloom Tomatoes
This summertime pizza was delicious, and yes, I ate too much. You could, of course, make this recipe any time of the year, but it is particularly good in the summertime when the fresh tomatoes are rich and juicy, tender and sweet. This recipe calls for burrata cheese which is similar in flavor to mozzarella, but the texture is different. Burrata is luxuriously creamy.
The recipe for the flatbread is based on this recipe from Bon Appétit, but I altered some of the measurements so that they worked better for me. Also, in their version they cook the bread in a saute pan but I decided to grill it because, summertime. I also rubbed a raw garlic clove on the bread when it was finished cooking but still warm.
Ingredients and Instructions:
- 3/4 teaspoon baking powder
- 1/2 teaspoon sugar
- 2 cups all-purpose flour, plus more for surface
- 2 teaspoons kosher salt, plus more
- 1 to 1/5 cup Greek yogurt (I used 2% fat)
- 4 tablespoons olive oil, plus more for drizzling
- Freshly ground black pepper
- One whole garlic clove, peeled
- Heirloom tomatoes, room temperature
- Burrata cheese, lightly chilled or room temperature
- Fresh basil, torn
- Salt and freshly ground black pepper
Whisk baking powder, sugar, 2 cups flour, and 2 tsp. salt in a large bowl. Add yogurt and stir to combine (the yogurt’s acidity ensures a tender texture). The dough will be shaggy but will hold together when you squeeze it in your hand. Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest 15 minutes.
Fire up the grill. Roll out each piece of dough into any kind of shape about 1/8" thick. Brush one side of the dough with olive oil and place on the grill and cook until the underside looks like its done. While the first side cooks, brush the top of the bread with olive oil, flip, and cook that side.
Remove from the grill and lightly rub a raw garlic clove over the warm bread. A little goes a long way, so save your elbow grease for something else.
Slice the tomatoes and season with salt and pepper. You might need to dab some of the moisture from the tomatoes depending on how long they sit with salt and pepper.
Spread a generous helping of burrata on the grilled bread, add some salt and freshly ground cracked pepper, top with tomatoes and fresh basil.
Tip: if you don’t want to make your own bread, buy some naan bread at the store instead.