97% would make again
Flatbread Pizza With Pesto And Burrata
featured in 3-Course Italian Dinner 20 Minute Challenge
Tasty Team
January 20, 2021
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
- Preheat the oven to 425°F (220°C).
- Place the naan in the oven directly on the rack and warm for 5–7 minutes, until golden brown and crispy..
- 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.
- Remove the naan from the oven and spread with about ¼ cup of the pesto. Top with the sun-dried tomatoes and burrata.
- 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.
- 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
- Preheat the oven to 425°F (220°C).
- Place the naan in the oven directly on the rack and warm for 5–7 minutes, until golden brown and crispy..
- 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.
- Remove the naan from the oven and spread with about ¼ cup of the pesto. Top with the sun-dried tomatoes and burrata.
- 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.
- Enjoy!
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