Grilled Heirloom Tomato and Burrata Flatbread

Prep Time: 10-15 minutes | Cook Time: 15-20 minutes | Serves 4

Ingredients

• 1 Full Circle Bakery Fresh Sour Pizza Dough
• 1/3 cup Sonoma Gourmet Pizza Sauce
• 1-2 Heirloom Tomatoes
• 4oz Belfiore Burrata 
• Basil leaves, optional for topping
• Balsamic vinegar, optional for topping

Grill Instructions

1. Allow your dough to proof at room temperature for up to 30 minutes.
2. Preheat grill to 500˚F.
3. Roll the dough out into a shape that is roughly 8"x12”. 
4. Thinly slice tomatoes and set aside.
5. Remove burrata from the container and rest on a paper towel until ready to use.
6. Once grill is preheated, brush grates with olive oil and lay dough over oiled grates.
7. Cover and cook for 2 minutes, then flip and cook for 2-3 additional minutes.
8. Remove grilled dough from grill and spread pizza sauce over the top, leaving 1" around the sides for the crust edge.
9. Distribute thinly sliced tomatoes and small torn sections of burrata on top.
10. Return to grill for 5-8 minutes or until the cheese begins to bubble.
11. Remove from grill and allow to rest for about 5 minutes before cutting and serving.

Oven Instructions

1. Allow your dough to proof at room temperature for up to 30 minutes.
2. Preheat oven to 500˚F. If you're using a pizza stone, set in oven and allow to preheat as well.
3. Roll the dough out into a shape that is roughly 8"x12”.
4. Thinly slice tomatoes and set aside.
5. Remove burrata from the container and rest on a paper towel until ready to use.
6. Once oven is preheated, transfer to a sheet tray or your pre-heated pizza stone and par-bake in oven for 5 minutes.
7. Remove par-baked dough from oven and spread pizza sauce on the pizza, leaving 1" around the sides for the crust edge.
8. Distribute thinly sliced tomatoes and small torn sections of burrata on top.
9. Return to oven for 10-12 minutes or until the cheese begins to bubble.
10. Remove from oven and allow to rest for about 5 minutes before cutting and serving.