Flatbread Pizza With Pesto And Burrata

Name: Flatbread Pizza With Pesto And Burrata
Total time: 30
Yield: 2
Ingredients: 1 naan bread, large piece; ¼ cup pine nuts; 1 clove garlic; 2 cups fresh basil leaves, plus more for garnish; ½ cup extra virgin olive oil; kosher salt, to taste; ½ cup grated parmesan cheese; 6 sundried tomatoes, halved; 4 oz burrata, torn; freshly ground black pepper, to taste

Recipe by Nichi Hoskins from tasty.co

Lunch 30 Mins.

Ingredients

2 servings

•

1 naan bread, large piece
•

¼ cup pine nuts
•

1 clove garlic
•

2 cups fresh basil leaves, plus more for garnish
•

½ cup extra virgin olive oil

•

kosher salt, to taste
•

½ cup grated parmesan cheese
•

6 sundried tomatoes, halved
•

4 oz burrata, torn
•

freshly ground black pepper, to taste

Instructions

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!