Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: Camping
2 hr 10 min
15 min
4 to 6 servings


  • 4 cups fresh basil leaves (about 4 ounces)
  • 1/3 cup toasted pine nuts 
  • 3 cloves garlic, peeled 
  • 1/2 cup extra-virgin olive oil 
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup freshly grated Pecorino Sardo or Romano 
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper 
  • One 1 1/4-ounce package active dry yeast
  • 2 cups bread flour 
  • 3/4 teaspoon kosher salt 
  • 3 tablespoons extra-virgin olive oil, plus more for serving 
  • 3 tablespoons Greek yogurt 


Special equipment: a large cast-iron skillet

For the pesto: Combine the basil, pine nuts, garlic and oil in a food processor and blend until a paste forms. Add the Parmesan, Pecorino and some salt and pepper and pulse until smooth. Keep covered in the refrigerator until ready to use.

For the flatbread: Measure 3/4 cups lukewarm water in a measuring cup, stir in the yeast, and let it develop for 10 minutes. It should look foamy when it¿s ready.

Meanwhile, add the flour and salt to the bowl of a stand mixer fitted with a dough hook. Whisk for about a minute to create a well. Add the water and yeast in a steady stream while the mixer is running. Turn the mixer up to medium speed and knead until the dough comes away from the bowl and it looks smooth and feels elastic but is still a bit sticky, 5 to 7 minutes.

Grease a large glass bowl with 2 tablespoons of the olive oil. Add the dough, flip on both sides, and cover with a clean tea towel. Place the dough in a warm spot to rise until it has doubled in size, about 1 1/2 hours.

Drizzle the remaining tablespoon of olive oil in a large cast-iron pan, brushing the sides well with a brush. Stretch the dough directly in the pan to a 12-inch round, roughly the same size as your skillet. Push your fingers into the dough to leave little imprints. Let the dough sit for 10 minutes so it can puff up a little. Combine the pesto and yogurt in a bowl and reserve.

Begin setting up your campfire. Place a grill grate over the fire or use logs to make a nice place to put the skillet over the heat.

Place the skillet over the fire and cover with a lid. (Or alternatively, place it over a burner on the stove set to medium heat.) Cook the flatbread for 12 minutes, until the bottom is golden and slightly crisp, then flip, and cook, covered, until puffy and golden and cooked through completely, 8 to 10 minutes. Alternatively, you can also cook the flatbread in the oven. Preheat the oven to 400 degrees F. Place the skillet on the middle rack and bake until puffed and golden, 20 to 25 minutes.

Garnish the pesto and yogurt sauce with some grated Parmesan (just a touch), fresh ground pepper and a drizzle of olive oil. Brush the bread with some sauce and slice into wedges for serving. 

Cook's Note

Seasoning the pesto with salt and pepper is a crucial step. Keep in mind that Parmigiano and Pecorino are both dry and salty cheeses; you will have to taste your sauce a few times in order not to go overboard when you are seasoning it.

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