This is a cross between pizza and an open-faced sandwich. The sauce is an intense blend of purchased pesto and tomato paste.
As when grilling traditional pizza dough, the bread is grilled on one side before any toppings are added. The bread then is flipped, topped, and returned to the grill to toast the second side. This ensures that both sides of the bread get the benefit of the grill.
Recipe courtesy of "High Flavor Low Labor" by J.M. Hirsch, copyright 2010. Used by permission of Random House. All rights reserved.
|1/4 cup prepared pesto||12-ounce ball fresh mozzarella, thickly sliced|
|2 tablespoons tomato paste||1/4 cup sliced black olives|
|2 large, thick slices sourdough bread||Ground black pepper, to taste|
|Extra-virgin olive oil||2 fresh basil leaves, thinly sliced|
|2 medium tomatoes, thickly sliced|
Heat a grill to high.
In a small bowl, whisk together the pesto and tomato paste.
Drizzle both slices of the bread on both sides with olive oil. Grill the bread until it is lightly toasted on the bottom.
Remove the bread from the grill. Spread half of the pesto mixture over the toasted side of each slice of bread.
Top the pesto with tomato slices, then mozzarella slices and black olives. Season with pepper, then return to the grill.
Cover, reduce heat to low, and grill until the bottoms are toasted and the cheese has melted, about 10 minutes. Sprinkle with basil.
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