GRILLED PESTO-BRUSCHETTA FLATBREAD

So what do get when you combine Homemade Pesto-Bruschetta and a BBQ’d Flatbread Crust!? Only the most amazing food invention to take place on my BBQ, like, ever!

In my opinion, pesto on anything is always a good idea – especially if you pick the basil right from the garden, like I did for this recipe!

Recipe (for the Pesto):

Ingredients:

• 1 cup fresh basil leaves
• 1/3 cup olive oil
• 3 cloves garlic, peeled
• 3 tbsp pine nuts
• 1/3 cup freshly grated Parmesan or Romano
• Salt and freshly ground black pepper, to taste
• Makes 1 cup of Pesto

Preparation:

1. In a food processor, combine the basil, garlic, pine nuts and parmesan and season with salt and pepper. Add the olive oil in a slow stream until emulsified.
2. Store any extra in the fridge for up to a week.

Recipe (for the flatbread):

Ingredients:

• 1 package of pizza dough
• 2 Roma tomatoes, diced
• 3 tbsp fresh pesto (recipe above)
• 1 cup freshly grated Mozzarella cheese
• Additional basil leaves for garnish

Preparation:

1. Preheat a grill to high heat.
2. Roll out the pizza dough into a rectangle and spray both sides with a non-stick cooking oil to keep from sticking to the grill.
3. Place the dough directly on the heat source, cooking for about 5 minutes each side; or just until grill marks are achieved.
4. Remove the dough from the grill and top with 3 tbsp of pesto, cheese and chopped tomatoes.
5. Return the flatbread to the grill and cook until cheese melts and bubbles, about 5-10 minutes.
6. Garnish with basil leaves and serve with a healthy side of pesto for dipping!