Burrata Bruschetta Flatbread Pizza
A delicious blend of creamy burrata, fresh tomatoes, and basil on a crispy flatbread crust, drizzled with balsamic glaze.
Equipment
- 1 pizza stone optional, for a crispier crust
- 1 Baking Sheet
- 1 oven preheated to 450°F
Ingredients
Pizza Base
- 2 flatbreads
- 2 tbsp olive oil
- 2 cloves garlic minced
Toppings
- 8 oz burrata cheese
- 1 cup cherry tomatoes halved
- 1/4 cup fresh basil leaves
- 2 tbsp balsamic glaze
Instructions
Preparation
- Preheat your oven to 450°F. If using a pizza stone, place it in the oven as it heats up.
- Place the flatbreads on a baking sheet. Brush each with olive oil and sprinkle with minced garlic.
- Bake the flatbreads in the oven for 5-7 minutes until they start to crisp.
- Remove the flatbreads from the oven. Tear the burrata cheese into pieces and distribute evenly over the flatbreads. Scatter the cherry tomato halves on top.
- Return the flatbreads to the oven and bake for an additional 8-10 minutes until the cheese is melted and the edges are golden brown.
Serving
- Remove from the oven and top with fresh basil leaves. Drizzle the balsamic glaze over each pizza before slicing.
- Slice the pizza into pieces and serve warm.
Storage
- Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Notes
Pro Tips: Preheat your pizza stone for a crispier crust.
Ingredient Substitutions: Use fresh mozzarella if burrata is unavailable.
How to Serve: Pair with a simple green salad for a complete meal.
Storage & Freshness: Store in an airtight container and consume within 3 days.
Make-Ahead Tips: Prepare the flatbread base ahead and refrigerate until ready to bake.
Ingredient Substitutions: Use fresh mozzarella if burrata is unavailable.
How to Serve: Pair with a simple green salad for a complete meal.
Storage & Freshness: Store in an airtight container and consume within 3 days.
Make-Ahead Tips: Prepare the flatbread base ahead and refrigerate until ready to bake.