Grilled Stone Fruit & Burrata Pizza Sandwich
Rated 5.0 stars by 1 users
Food:
Vegetables
Serves:
1 to 2 people
Prep Time:
15 min
Cook Time:
25 min
Our Chef Matt Basile had to put the new pizza sandwich craze to the test on the Alchemy Pro. The result: the lower unit gets hot enough to properly bake off a folded pizza sandwich, and, it is delicious. Grilled peaches and plums, creamy burrata, vinegar grilled peppers and an herby gremolata on a pizza crust bun will be your new favourite summer recipe.
By:Chef Matt Basile
Ingredients
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2 nectarines or peaches
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2 plums
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250g pizza dough
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½ cup all-purpose flour
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½ large tomato
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1 ball burrata
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½ cup fresh basil, finely chopped
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¼ cup olive oil, divided
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4 cloves garlic
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2 tbsp balsamic vinegar
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Salt
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Black pepper
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2 cubanelle peppers
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2 tbsp olive oil
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1 tbsp balsamic vinegar
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Salt
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Black pepper
Gremolata
Vinegar peppers
Instructions
Set smoker to 375F.
Flour your work surface and roll out the pizza dough into a circle. Brush with olive oil and fold in half, brush the top with more oil. Place on a floured pizza tray and place in the smoker for 25 minutes, or until golden and baked through.
Finely chop the basil, drizzle with olive oil and continue to chop then transfer to a bowl. Grate in the garlic, season with the balsamic, olive oil, salt and pepper. Mix and set aside.
Drizzle oil onto the flattop grill and add your peppers. Grill, rotating occasionally, until nicely charred. Remove from the grill and slice into thin rounds, discarding the seeds and stem. Place in a bowl and drizzle with olive oil, balsamic and season with salt and pepper. Set aside.
Slice the nectarine and plums off the pit. Place the nectarine pieces face down on the live-fire grill and the plums face down on the flattop. Cook 1-2 minutes or until nicely charred. Remove from the grill.
Thinly slice the tomato and cut the grilled nectarines and plums into strips.
Remove the pizza dough from the smoker and pull apart to open it up. Place the ball of burrata in the middle of the open pizza dough and cut it open, spreading it the length of the dough. Place the sliced tomatoes on top, spoon on a generous amount of gremolata, top with the grilled peppers, nectarines and plums. Fold in half to make a sandwich, cut in half or thirds to serve.