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!
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.
Notes
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!