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90% would make again

Flatbread Pizza With Pesto And Burrata

featured in 3-Course Italian Dinner 20 Minute Challenge

Nichi Hoskins
Tasty Team

Under 30 minutes

Under 30 minutes

Ingredients

for 2 servings

  • 1 naan bread, large piece
  • ¼ cup pine nuts (30 g)
  • 1 clove garlic
  • 2 cups fresh basil leaves (80 g), plus more for garnish
  • ½ cup extra virgin olive oil (120 mL)
  • kosher salt, to taste
  • ½ cup grated parmesan cheese (60 g)
  • 6 sundried tomatoes, halved
  • 4 oz burrata (110 g), torn
  • freshly ground black pepper, to taste

Nutrition Info

Powered by
    Calories 1089
    Fat 87g
    Carbs 47g
    Fiber 4g
    Sugar 10g
    Protein 32g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425°F (220°C).
  2. Place the naan in the oven directly on the rack and warm for 5–7 minutes, until golden brown and crispy..
  3. Make the pesto: Add the pine nuts, garlic, and basil to a mini or regular food processor or blender and pulse to coarsely chop. Scrape down the sides of the bowl, then add the olive oil, a pinch of salt, and the Parmesan and process until well combined.
  4. Remove the naan from the oven and spread with about ¼ cup of the pesto. Top with the sun-dried tomatoes and burrata.
  5. Cut the flatbread into pieces, then transfer to a serving platter. Drizzle with olive oil and season with salt and pepper. Garnish with more basil.
  6. Enjoy!

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