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.