Читать книгу The Indoor Grilling Cookbook - Williams Sonoma Test Kitchen - Страница 18

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Cut the pizza dough in half, shape into a ball, and let stand at room temperature for 1 hour. On a lightly floured surface, stretch each piece of dough into an oval about 12 inches long and 6 inches wide. Lightly dust with flour and cover with a kitchen towel until ready to use.

Preheat a stove-top grill pan over medium-high heat, or preheat an electric indoor grill on medium heat. Brush with canola oil.

In a small bowl, toss the tomatoes with enough olive oil to coat and season with salt and pepper. Place the tomatoes on the grill and cook, turning occasionally, until the tomatoes are blistered and release their juices, about 10 minutes. Return to the bowl.

Raise the heat to high. Brush the grill and both sides of the pizza dough with olive oil. Working with one piece at a time, place the dough on the grill and cook until deep golden brown, about 5 minutes. Turn the dough over and cook until deep golden brown on the other side and cooked through, about 5 minutes. Repeat with the remaining dough.

Transfer the flatbreads to a cutting board and top with the cheese and tomatoes. Drizzle with olive oil and vinegar, season with salt and pepper, and sprinkle with the basil. Cut into slices and serve.

Serves 2–4

1 lb pizza dough, homemade or store-bought All-purpose flour,

for dusting

 lb cherry tomatoes,

halved

Canola oil as needed

Olive oil as needed

Kosher salt and pepper lb burrata cheese Balsamic vinegar,

for drizzling

1 cup loosely packed fresh basil leaves, thinly sliced

Grilled Flatbreads with Burrata & Blistered Cherry Tomatoes

For an eye-catching presentation, top this casual summertime main with a combination of cherry and grape tomatoes in a mix of colors, from red, yellow, and orange tomahogany brown andgreen. Accompany itwith a green salad dressed with a balsamic vinaigrette and offer scoops of gelato for dessert.