Pistachio Pesto, Burrata, and Mortadella Grilled Flatbread

Make your pesto

To a food processor, add 1/2 cup pistachios. Blitz a few times so you have small pieces but not dust. Remove about 2 tbsp and set aside for later.

*optional: blanch your basil. This will give you a brighter green pesto so it will look prettier but you can skip this step if you want. Bring a small pot of water to a boil. Add pesto for 10 seconds and remove to an ice bath immediately. Squeeze out as much excess water as you can.

Add basil to food processor along with shredded parmesan and a pinch of salt and blitz until everything is well combined. Drizzle in 1/4 cup oil and blitz again and add up to 1/4 cup more oil to get the consistency you like. You want spreadable and not too dry, but not super runny. Set it aside.

Prep your dough

Dust your largest cutting board with a bit of flour. Roll out your dough to your desired thickness ensuring it will fit your grill. Let the dough rest.

Prep your remaining ingredients

Heat your grill to 500 or as close as you can get it. Cut your mortadella slices in half so they're more workable. Get your pesto and mortadella ready outside. Oil your grill - wet a paper towel with a bit of neutral oil and take tongs to rub over your grates. This will ensure your flatbread doesn't stick.

Make your flatbread

Press your dough out a bit more now that it's rested. Drizzle with a bit of oil and place oil side down on your grill. Close the lid and cook for about 2 minutes. Turn down your grill to medium, flip your flatbread and quickly spread your pesto all over, and drop your mortadella pieces in little piles. Close the lid and cook for another minute or two until the flatbread is cooked through. Careful it doesn't burn. Remove from grill onto a cutting board.

Finish

Top your finished flatbread with burrata pieces broken up, a sprinkle of the remaining pistachios, a drizzle of hot honey and a tiny sprinkle of salt over the burrata pieces.

Cut up like a pizza and enjoy!