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Recipes
Tomato, Burrata, and Pesto Piadinas
By Michinthekitch
1.Make the Dough: Combine flour and yeast in bowl of an electric mixer fitted with dough hook
- DOUGH
- Olive oil, for bowl
- 4 cups bread flour
- 3/4 teaspoon active dry yeast
- 2 cups water
- 1 1/2 teaspoons Kosher salt
- PESTO
- 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
- PIADINAS
- 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