Margherita Flatbread with Burrata
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 storebought naan for a quick pizza or can be made with homemade flatbread. Top with lots of fresh basil for a flavorful vegetarian flatbread!
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Servings: 2 flatbread pizzas
Calories: 411kcal
Equipment
Ingredients
- 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
Instructions
- 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!
Video
Notes
Flatbread can serve up to 4 as an appetizer or easily doubled to make more pizzas.
Nutrition
Calories: 411kcal | Carbohydrates: 27g | Protein: 24g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 81mg | Sodium: 258mg | Potassium: 251mg | Fiber: 4g | Sugar: 3g | Vitamin A: 924IU | Vitamin C: 6mg | Calcium: 630mg | Iron: 2mg
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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