Grilled Pesto Chicken, Peach, and Burrata Flatbread with Dorot

For the pesto:
In a small food processor or blender, combine frozen chopped basil, frozen crushed garlic, and walnuts. Process until walnuts are broken up. Add olive oil, parmesan, salt, and pepper. Pulse to combine.

For the flatbread:
Preheat grill on high heat. Spray grill with cooking spray or brush with olive oil.

Coat chicken breasts with1 tablespoon of pesto and grill 4–5 minutes on each side, or until cooked through. Remove from heat and slice.

In a small bowl, combine vinegar and honey. Brush vinegar mixture onto sliced peaches and place on grill. Grill 30 seconds on each side. Remove from heat.

On a lightly floured surface, roll out dough into an oval shape (about 12-14 inches long). Brush one side of dough with olive oil and quickly place on grill, olive oil side down. Grill for 3 minutes. Brush the top with olive oil, and flip. Cook another 3 minutes.

Brush ½ cup pesto onto flatbread. Quickly arrange cooked chicken slices and peaches on flatbread. Turn off heat and top with burrata, fresh basil, chopped walnuts, salt, and freshly cracked pepper. Let sit 5 minutes to allow burrata to melt.

Cut into pieces and enjoy!