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Grilled Flatbread with Strawberries, Garlic Scape Pesto, Fresh Peas & Blue Cheese

Featuring: Linton’s Strawberries

1 package store bought fresh pizza dough 

1/4 cup olive oil, divided 

1 bunch Linton’s Garlic Scapes, roughly chopped

1/4 cup walnuts, toasted 

1 tsp freshly squeezed lemon juice

1/4 cup grated Parmigiano-Reggiano 

2 cups Linton’s Strawberries, hulled and quartered

1/2 cup Linton’s shucked Fresh Peas, pods discarded

1 cup crumbled blue cheese

Handful of fresh basil leaves

● Divide dough in half and roll into two balls. Roll out one ball to form a 10-inch oval, about 1/8-inch thick. Reserve remaining dough ball for another use. 

● Preheat grill to high. Lightly brush dough with 1 tsp olive oil and place directly on grilland cook until puffed and slightly charred in places, about 3 minutes per side. Remove flatbread to a plate and set aside.

● Place garlic scapes, walnuts, lemon juice and Parmigiano in a food processor and pulse a few times, then with motor running, add 3 tbsp olive oil and process untilsmooth. Season pesto to taste with salt and pepper. 

● Top grilled flatbread with strawberries, dollops of garlic scape pesto, fresh peas, and blue cheese and warm on grill over indirect heat for 5 minutes, then garnish with basil leaves, drizzle remaining 2 tsp olive oil over top, and serve immediately. 

Serves 2

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