1 ½ tablespoons balsamic vinegar, plus more to drizzle
2 tablespoons olive oil
¼ teaspoon salt
Pinch of pepper
½ cup pesto
8 ounces fresh mozzarella, cut into chunks
Instructions
Heat grill.
In a medium bowl toss, tomatoes, basil, garlic, vinegar, olive oil, salt and pepper. Set aside.
Divide dough into three equal pieces. Roll each piece into a rectangle. (It’s easier to grill this way)
Soak a paper towel in a bit of olive oil, quickly run the towel on the grates to prevent the dough from sticking. Using your hands or a pizza wheel, place pizza dough directly onto the grates of the grill. Cook until slightly charred, about 2-3 minutes. Flip dough over.
Spread a ⅓ of the pesto over the pizza then dot with ⅓ of the cheese. Close the lid and cook until the dough is cooked and the cheese is melted, another 4-5 minutes.
Remove flatbread from grill and spoon tomato mixture over. Sprinkle with extra basil and drizzle with balsamic vinegar.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/grilled-bruschetta-flatbreads/