I love anything with tomatoes, basil and balsalmic vinegar. I mean anything. But my favorite is flatbread. There is a restaurant in Farmington (Twigs) that serves this as an appetizer and it is so good.
Well I found the best recipe for grilled bruschetta flatbread and I am somewhat infatuated with it. I could eat this every night. It is fast, simple and so delicious.
- 1 pound whole-wheat pizza dough ( white is great too)
- 2 ½ cups chopped tomatoes
- 3 teaspoons basil, chopped plus more for garnish
- 1 ½ garlic cloves, minced
- 1 ½ tablespoons balsamic vinegar, plus more to drizzle
- 2 tablespoons olive oil
- ¼ teaspoon salt
- Pinch of pepper
- ½ cup pesto
- 8 ounces fresh mozzarella, cut into chunks
- For the drizzle, I use balsamic glaze. You can make your own or it can be found at most supermarkets. The store bought stuff is really as good as the homemade without the whole house smelling like vinegar!!
- Heat grill.
- In a medium bowl toss, tomatoes, basil, garlic, vinegar, olive oil, salt and pepper. Set aside.
- Divide dough into three equal pieces. Roll each piece into a rectangle. (It’s easier to grill this way)
- Soak a paper towel in a bit of olive oil, quickly run the towel on the grates to prevent the dough from sticking. Using your hands or a pizza wheel, place pizza dough directly onto the grates of the grill. Cook until slightly charred, about 2-3 minutes. Flip dough over.
- Spread a ⅓ of the pesto over the pizza then dot with ⅓ of the cheese. Close the lid and cook until the dough is cooked and the cheese is melted, another 4-5 minutes.
- Remove flatbread from grill and spoon tomato mixture over. Sprinkle with extra basil and drizzle with balsamic glaze
This would be great for Super Bowl Sunday!!