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97% would make again

Flatbread Pizza With Pesto And Burrata

Tasty Team
January 20, 2021
Flatbread Pizza With Pesto And Burrata

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

  • 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!

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

  • 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!
Flatbread Pizza With Pesto And Burrata

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