There’s something magical about a summer lunch enjoyed under the sun, surrounded by good company and greenery. This garden gathering brought together simple yet indulgent flavors: warm, crisp Grilled Flatbread straight off the grill topped with Burrata, Basil Pesto, & Hot Honey.

The Summer Grilled Flatbread was paired with a juicy steak & heirloom tomato caprese, as well as a scoop (or two) of silky rum raisin custard ice cream. It’s a laid-back yet elevated menu that captures the essence of summer – fresh ingredients, bold flavors, and the joy of eating outdoors with loved ones!

Ingredients you’ll need:

Active Sourdough Starter, or sourdough discard
All Purpose Flour
Egg
Warm Water
Olive Oil
Instant Yeast
Sugar
Salt
Garlic Powder

For the Toppings:

Burrata
Baby Arugula
Heirloom Tomatoes, thinly sliced
Sliced Peaches, grilled or fresh
Pesto
Hot Honey

TIPS for Making Grilled Flatbread:

Press out Thin – I recommend rolling or pressing out the flatbread dough to 1/4″ thin as this will create a crunchy crust that stays crisp as you eat.
Shape on Cutting Board and Grill – Generously flour a long cutting board to press out the dough on and use it to flip the dough directly on the grill racks. When it’s time to flip, use tongs and/or spatula to slide the flatbread back on the cutting board, then flip to grill the other side. This will prevent any breaking in the dough because of its large size.

Cook with me!

Sourdough Grilled Flatbread with Burrata, Hot Honey, & Pesto

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Prep Time20

Cook Time10

Resting time1

Total Time1 30

Servings:

Ingredients

For the Sourdough Flatbread:

½ cup Active Sourdough Starter or Sourdough Discard
2 ½ cups All Purpose Flour
1 large Egg beaten
¾ cup Warm Water
2 tbsp. Olive Oil
2 ¼ tsp. Instant Yeast
1 tsp. Granulated Cane Sugar
1 tsp. Fine Sea Salt
½ tsp. Garlic Powder
Equipment: Masterbuilt Gravity Series Charcoal Grill

For the Toppings:

Burrata
Baby Arugula
Heirloom Tomatoes thinly sliced
Sliced Peaches grilled or fresh
Pesto
Hot Honey

Instructions

In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes.
Add the beaten egg, salt, garlic powder, olive oil, and sourdough. Mix just until combined, then add the flour. Mix until a shaggy dough, then turn out on a clean surface to knead 1-2 minutes, until a smooth and pliable dough.
Place back into the bowl and cover. Place in a warm environment to rise until doubled in size, about 45 minutes to 1 hour.
Press out the flatbread to ¼” thick rectangle or oval with your hands or a rolling pin.
Heat up your grill to 450F – 500F.
Toss the peaches in olive oil to grill directly on the racks 2-3 minutes on each side.
Brush the dough with olive oil on both sides, then place on the hot grill racks. Close the grill lid to cook 2 minutes, until slightly charred on the bottom, then carefully flip to cook 2-3 more minutes. The dough should have the grill lines and be puffed up.
While warm, add a layer of pesto followed by the arugula, thinly sliced tomatoes, burrata, grilled peaches, and hot honey.
Season with flaky salt and crushed black pepper to taste. Enjoy!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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