Tomato, Burrata, And Pesto Piadinas Recipe

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Olive oil, for bowl

4 cups bread flour

3/4 teaspoon active dry yeast

2 cups water

1 1/2 teaspoons Kosher salt

1 head garlic, slow-roasted

1 cup extra-virgin olive oil (from roasted garlic)

4 1/2 cups basil leaves (from 2 large bunches)

1/4 cup toasted pine nuts

1/4 cup finely grated Parmesan cheese

1/2 teaspoon lemon juice

Kosher salt and freshly ground pepper

All-purpose flour, for dusting

Oil, for grill

4 large or 8 small ripe tomatoes (about 1 pound), sliced

12 ounces (2 rounds) burrata or fresh mozzarella

20 medium basil leaves

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