This quick and easy Bruschetta and Burrata Flatbread Pizza is your answer for 15-minute weeknight dinners and it makes for a fresh, flavor-loaded vegetarian appetizer! It’s a recipe the whole family will love!
Oops, I, did it again… to your heart (er, stomachs).
Got lost, in this mix of bruschetta, burrata, and pesto…
Oops, you, think that it’s sent from above… and it totally is.
Ok, but really, I couldn’t let this tomato season slip by without another easy vegetarian flatbread pizza recipe, or another bruschetta recipe. These are a few of my favorite things! Yours too? Great, let’s get to it!
Flatbread pizzas are the best of all easy dinner worlds. They’re the best quick appetizer that feels kind of bar-fancy, was made to be paired with wine, and one that you’ll keep going to over and over again.
I’m talking about only requiring 15 minutes, and 6-ish ingredients (never counting olive oil and salt, because those are what we call pantry essentials). Those are stats that can’t be beaten.
What is bruschetta pizza?
Well, you know bruschetta topping that is a go-to each and every summer for bright, fresh flavor?
Bruschetta pizza is just that: pizza topped with tomato bruschetta mixture. It’s a mix of fresh garden tomatoes (or, you know, store-bought cherry tomatoes in the middle of winter will suffice here), shallot and garlic for the best flavor burst, and fresh basil.
Bruschetta pizza is similar to a margarita pizza with fresh mozzarella and basil, it just has the added tomatoes, garlic, and shallot. So much flavor and deliciousness to enjoy!
What You’ll Need to Make this Flatbread Pizza
First thing first: the flatbread. There are two routes you can go here. You can use store-bought naan flatbread (as photographed) or you can make homemade flatbread. Making homemade flatbread is also quick and easy, but will obviously add a little more time to the recipe.
If you make homemade flatbread, I recommend cooking it on the stovetop for the most naan-like texture. You can also par-bake the dough and then continue on as you would with pizza dough. Now, for the other ingredients:
- Bruschetta Mixture: my version of bruschetta topping is made up of cherry tomatoes, garlic, and shallot. You can easily substitute fresh garden tomatoes. I recommend removing the seeds if the tomato is extra juicy, so it doesn’t seep into the flatbread and become soggy.
- Pesto: can we really have fresh bruschetta pizza without bright, punchy pesto? I think not. Go ahead and make your own pesto or use store-bought.
- Burrata Cheese: it’s no secret around here that I have a love of burrata. Maybe obsession is more accurate? Burrata is similar to fresh mozzarella in its exterior yet has a creamy center that is luxurious and so, so, so delicious.
How to Make Bruschetta Flatbread
Can I overstress how easy this is to make? It’s The easiest flatbread recipe because, as I said, we’ve got naan bread for the base. And a naan flatbread pizza cannot be beaten as far as simple dinners go. And now that I have a homemade flatbread recipe, I must also add that it’s really easy to make homemade, too!
Start with the naan and spread a layer of pesto on top of the flatbread.
This is KEY for the basil flavor in the bruschetta, especially if it’s the middle of winter and fresh basil costs an arm and a leg (and you know, hopefully, you have some fresh pesto that you froze this summer?). If you don’t have homemade, no worries, the store-bought kind will definitely do here.
On top of the pesto goes the bruschetta tomato mixture: diced cherry (or grape, or whatever you have!) tomatoes, shallot, and a little garlic (ok, go ahead and do a lot of garlic).
After the bruschetta mixture, on goes creamy, creamy, burrata cheese.
I recommend tearing the burrata apart (remember, the inside is c.r.e.a.m.y), spread it out, and voila, your naan pizza is ready for the oven!
Be sure to blot your burrata dry before adding it to the pizza or the excess liquid it is stored in will seep onto your pizza.
P.S. If you can’t find burrata, fresh mozzarella is an excellent substitute!
Bake the flatbread in the oven, and once the cheese is melted and the edges are golden brown, you’re ready to enjoy! I like to top it with red pepper flakes, a little ground black pepper, and sea salt flakes. Oh, of course, some fresh basil. Fresh basil garnishes always make everything better.
Pour yourself a glass of wine, and enjoy each and every last bite!
Frequently Asked Questions
If you’re not able to find burrata, you can easily substitute with fresh mozzarella cheese. I don’t recommend using pre-shredded mozzarella for this recipe, because fresh contributes a much more creamy, mild, authentic flatbread experience, but you can use it in a pinch.
More Easy Flatbread Recipes:
- Corn, Burrata, and Pesto Flatbread
- Mediterranean Flatbread
- Artichoke and Arugula Flatbread
- Grilled Peach, Burrata, and Pesto Flatbread
- Zucchini, Corn, and Brie Flatbread
- Margherita Flatbread with Burrata
Easy Bruschetta and Burrata Flatbread Pizza
- 2 naan flatbreads, or homemade flatbread
- 1 cup cherry or roma tomatoes, ¼ in. dice
- 2 Tablespoon shallot, finely chopped
- 3-4 garlic cloves, finely chopped or minced
- 1 tsp olive oil
- Pinch of salt
- 4 Tablespoon basil pesto, divided
- 8 oz. burrata, drained and pat dry
- Fresh basil leaves, for garnish
- Optional: red pepper flakes and flakey sea salt
- Preheat oven to 375°F; if you have a pizza stone, preheat it with the oven.
- In a small bowl, stir together the diced tomatoes, garlic, shallot, olive oil, and a pinch of salt. Place in a colander to drain any excess liquid, as needed (see note).
- Assemble the flatbreads on your baking pan or pizza stone for ease. Spread the pesto evenly on the naan flatbreads, leaving a crust as desired. Top with tomato mixture, divided between the two flatbreads.
- Be sure to pat the burrata dry using a paper towel or tea towel, before using. Tear or cut the burrata into pieces and place around the naan.
- Bake the flatbreads for 10-12 minutes until burrata is melted and edges are golden brown. Slice and serve with fresh basil, red pepper flakes, freshly ground black pepper, and flakey sea salt as desired.
- I recommend placing the bruschetta mixture in a colander for 10-15 minutes before putting it on the pizza to avoid excess liquid. Be sure to pat the burrata ball dry before tearing it to remove extra moisture, too!
- Easily double this recipe to make 4 naan pizzas!
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
By the Way…
This recipe is part of our collection of easy flatbread pizza recipes. Check it out!