PESTO AND BASIL FLATBREAD
PREP: 30 minutes COOK: 5 minutes SERVES: 2
OUTDOOR PIZZA OVEN / PIZZAS
PREP: 30 minutes COOK: 5 minutes SERVES: 2
RECIPE BY: LYNX Grills / Andrés Dangond, Director of Culinary Development at Lynx Grills / Chef-Owner of Dinner with Dres / The Cut
INGREDIENTS
1 lb pizza dough
4 oz Mozarella
1/2 Cup Pesto
1/4 Cup Grape Tomatoes
1 cup Basil
As Needed olive oil
As Needed Salt and Pepper
INSTRUCTIONS
Preheat Napoli Oven on High for 30 minutes
Divide the dough ball in half.
Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired size.
Spread 4 tablespoons (or as desired) of pesto over each dough.
Arrange cheese over flatbreads and place tomatoes on top.
Lower Lynx Oven temperature to medium and place pizza inside right on top of the stone. Bake for 5 minutes, rotating once 90 degrees halfway through cooking.
When flatbread is done, remove and spread basil on it, drizzle bit of olive oil it and season to taste with salt and pepper.
Enjoy
