Grilled Heirloom Tomato Piadina with Hard Salami & Mozzarella Cheese Crumbles
Ingredients
For Serving:
1 (16-ounce) pizza dough ball, thawed if necessary, cut into 4 (4-ounce) pieces
all-purpose flour for dusting
6 tablespoons olive oil
1/4 cup chopped fresh basil
1/4 cup minced garlic
8 ounces burrata cheese
12 slices heirloom or kumato tomato
1 cup Hard Salami and Mozzarella Cheese Crumbles
2 cups baby arugula
1/4 cup balsamic glaze
Directions
For serving, roll out 1 piece of dough into a 6 x 8-inch oval on a floured work surface; brush with 1/2 tablespoon oil. Grill dough over medium-high heat until lightly charred, about 3 minutes; turn and brush with 1 tablespoon oil. Top dough with 1 tablespoon each basil and garlic, 2 ounces burrata cheese, 3 tomato slices and 1/4 cup crumbles; cook until crust is cooked through and cheese melts, about 3 minutes. Transfer to work surface; top piadina with 1/2 cup arugula; drizzle with 1 tablespoon balsamic glaze. Fold piadina in half to serve.