Tomato Burrata and Pesto Piadinas

Ingredients

• 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
• 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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