This quick and easy Bruschetta and Burrata Flatbread Pizza is your answer for weeknight dinners and it makes for a fresh, flavor-loaded vegetarian appetizer!
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 flatbread pizza recipe, or another bruschetta recipe.
The best of all easy dinner worlds. 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 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 beat.
What is bruschetta pizza?
Well, you know bruschetta is basically the best thing on this planet, right?
That 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.
And, well, you know what pizza is, but this one is even better than just pizza, because it’s a flatbread pizza. Made on naan. Which means this recipe is THE EASIEST. No kneading dough, no waiting for it to rise, no nothing.
You know I love a good homemade pizza. Really.
I also really love super easy, quick pizza recipes that are full of flavor but that I can whip up on a Wednesday night when I’m just too dang tired to cook and need something comforting.
And full of cheese.
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 beat as far as simple dinners go.
Start with the naan and spread a layer of pesto on top.
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 not, 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).
I do leave out the basil for the cooking part. Add that on top for garnish so it stays fresh and bright green.
After the tomatoes, on goes creamy, creamy, burrata.
*Be sure to blog your burrata dry before adding it to the pizza!
P.S. If you can’t find burrata, fresh mozzarella is an excellent substitute!
So tear 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!
Bake it up, and once the cheese is melted and the edges are golden brown, you’re ready! I like to top it with red pepper flakes, a little ground black pepper, and sea salt flakes. Oh, and again, some fresh basil.
Fresh basil garnish always make everything better.
Pour yourself a glass of wine, and enjoy each and every last bite!
More Easy Flatbread Recipes:
- Corn, Burrata, and Pesto Flatbread
- Mediterranean Flatbread
- Artichoke and Arugula Flatbread
- Grilled Peach, Burrata, and Pesto Flatbread
Easy Bruschetta and Burrata Flatbread Pizza
- 2 naan flatbreads
- 1 cup cherry or roma tomatoes ¼ in. dice
- 3 –4 garlic cloves finely chopped or minced
- 2 TBSP shallot finely chopped
- Pinch of salt
- 1 tsp olive oil
- 4 TBSP basil pesto divided
- 8 oz. burrata
- 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.
- Spread the pesto evenly on the naan flatbreads. Top with tomato mixture.
- Be sure to pat the burrata dry before using. Tear or cut into pieces and place around the naan.
- Bake on a baking sheet or pizza stone 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.