Elevate your favorite Margherita Flatbread and make it with creamy burrata cheese! Once you try it, you’ll never go back. This easy flatbread recipe uses store-bought naan for a quick pizza or can be made with homemade flatbread. Top with lots of fresh basil for a flavorful vegetarian flatbread!
I have a confession. I am obsessed with burrata.
Maybe that’s not much of a confession, because if you’ve been around here at all, you probably already knew that.
I mean, I love it on crostini, I love it on flatbreads, I love it served as a dip. I love it served with romesco and eggs on a breakfast board. I love it on salads with peaches. I love it, I love it, I love it.
If you’ve had burrata before, I’m willing to bet you’re in the same boat (hello, hi, no wonder we’re friends). And if you haven’t? Well, then, prepare for your world to be rocked. You are going to fall head over heels with mozzarella’s cousin, with its creamy center that is indulgent, luxurious, and a deliciously fresh cheese.
Now, let’s add it to one of the best vegetarian flatbread pizzas around, the simple yet ultimately flavorful Margherita pizza. We’re talking about the best of the best ingredients to let each one shine. Let’s make this simple dinner now, shall we?
WHAT YOU’LL NEED TO MAKE MARGHERITA FLATBREAD
Here’s the list of the few simple ingredients you’ll need to make easy weeknight dinner dreams come true.
- Flatbread – you can use store-bought naan for the easiest route, or you can make homemade flatbread for the base of this pizza.
- San Marzano Tomatoes – the key to a high-quality, flavorful Margherita pizza is all in the fresh tomato sauce that is very simply made. I highly recommend using pureed San Marzano tomatoes as directed to make this flatbread as it’s going to give you the best, most authentic Margherita flatbread experience. San Marzano tomatoes are a variety of plum tomatoes, with a sweeter, less acidic flavor profile and are from Italy.
- Garlic – added to the tomatoes, the garlic adds flavor to the sauce.
- Burrata – no surprise here, the creamy center of this version of mozzarella makes for a cheesy, delicious topping for your flatbread!
- Basil – fresh, delicious basil is THE garnish for Margherita pizza. I don’t skimp on it, either. I like to have enough on the pizza that I have some basil in every bite.
Tips for Making the Pizza
Making this flatbread pizza is pretty straightforward, especially if you’ve made any of my other easy flatbread pizza recipes. This one just might be the easiest of them all.
First, make the simple sauce for the pizza. Combine the pureed San Marzano tomatoes with minced garlic, and salt. You won’t need the entire can of sauce for this recipe. You can freeze the remaining puree or make a double batch of sauce and freeze it so you have it available whenever a pizza craving strikes!
Lightly spread the sauce across the flatbread base. Don’t spread too much sauce on the pizza for best results.
Now for the burrata cheese! Burrata comes packed in water to help it retain its moisture, which is great and all, but we don’t want the moisture on our pizza. Be sure to drain and remove the burrata balls from the liquid and place them on a paper towel or tea towel to absorb any excess water.
If you don’t mind getting a little messy, use your (clean!) hands to gently tear the burrata into pieces to place around the pizza. I find tearing it into quarters works best, however, there’s no wrong way to do it.
Once the cheese is added, bake the flatbread pizzas until the edges are golden brown and the cheese is melty. Before serving, garnish with all the basil your heart desires. I also recommend adding flakey sea salt to the pizza before serving – the added touch brings out so much flavor.
Frequently Asked Questions
You can substitute fresh mozzarella cheese in its place. I recommend buying the fresh mozzarella ball that is not packed in water to prevent any excess liquid on the pizza.
If you have any liquid on top of your flatbread after baking, it is from the burrata. You can absolutely eat it as is, or use a paper towel to soak it up. Next time you make it, consider drying the burrata more before adding it to the pizza.
Yes, you can make a large pizza with the same toppings. You can use one batch of homemade flatbread dough, press it into a pizza, and par-bake before adding the toppings. Or you can buy a pre-made pizza crust and make it as directed.
More Flatbread Recipes to Love
- Mediterranean Flatbread Pizza
- Grilled Peach, Pesto, and Burrata Flatbread
- Corn and Pesto Flatbread with Burrata
- Citrus Pesto Flatbread
- Rosemary Potato Breakfast Flatbread
- Bruschetta and Burrata Flatbread
- Zucchini, Sweet Corn, and Brie Flatbread
Margherita Flatbread with Burrata
- 1/2 cup San Marzano tomatoes pureed
- 1-2 garlic cloves minced
- Fine sea salt to taste
- 2 flatbreads store-bought naan or homemade
- 8 oz. burrata drained and patted dry
- Fresh basil for garnish
- Preheat oven to 425°F. Prepare the sauce by stirring together the pureed tomatoes, minced garlic, and salt to taste.
- Place flatbreads on a parchment lined baking sheet or pizza stone. Lightly spread approximately 2 tablespoons of sauce on each flatbread. Store the remaining sauce in an airtight container in the fridge for 3-4 days, or freeze.
- Make sure you've pat the burrata as dry as possible after draining it from the liquid. Gently tear or cut it into quraters and place each ball evenly across each flatbread. Bake for 8-10 minutes until edges are golden brown and cheese is melted.
- Sprinkle flakey sea salt on top of the baked flatbreads for best results. Garnish with as much fresh basil as desired, slice, and enjoy!
By the Way…
This recipe is part of our collection of easy flatbread pizza recipes. Check it out!