Tomato & Artichoke Flatbread with Burrata & Pesto (Edit recipe)

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Flatbreads are one of my favourite things to put together for myself, or for a crowd. They're easy, quick, and can be piled with whatever gorgeous assortment of toppings you desire. I went with a Calabrian pesto base, marinated artichokes, red onion, and grape tomatoes. Once baked, I finished with dreamy burrata, grana padano, arugula, and sweet balsamic reductsch.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

14

Serves: 2 - 3

Ingredients

300 grams Flatbread
1 whole Extra Virgin Olive Oil, See Recipe
180 ml Calabrian Chili Pesto, I used Pres. Choice
170 ml Artichoke Hearts, Marinated
0.5 cup Tomato, Grape, Heaping 1/2 C. Halved.
0.5 whole Red Onion, thinly sliced
2 whole Burrata, See Notes
1 tsp Oregano, Dried
1 whole Arugula, Garnish
1 whole Grana Padano Cheese, See Recipe
1 whole Red Pepper Flakes, See Recipe
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe.
1 whole Organic Balsamic Glaze

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 F
Start by spreading roughly half the jar of pesto on the surface of the flatbread, leaving about 1/2" around the perimeter. Arrange the artichoke hearts, sliced onions, and tomatoes on the flatbread. Season with the dried oregano, a good pinch of pepper flakes, a pinch of Himalayan salt, & grate some fresh grana padano over the flatbread.
Bake for 8 - 12 minutes until desired doneness. You'll go from golden and soft in the middle to crispy the whole way through in that amount of time so it's up to you how you like your flatbread. I prefer mine a bit crispier.
Remove from oven and set on to a cutting board. Place chunks of the burrata on the flatbread, making sure you get a chunk with each of the 6 slices. Drizzle the burrata with EVOO and season each portion with salt & cracked pepper. Drizzle the flatbread with balsamic reduction, grate additional grana padano to taste, and top with fresh arugula.
Slice & serve. ENJOY!

Notes

*(1) - If you don't have access to the President's Choice Brand where you're located, simply look for a jarred pesto that has some heat. You could always use green pesto as well and it would still be wonderful. *(2) - The burrata I purchased came in 4 smaller pieces. I was able to break up only two of them to make the flatbread. If you have one large piece of burrata, just use as much as you desire. No one will complain about extra yummy burrata.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	2409
Fat:	116 g
Carbohydrates:	265 g
Protein:	72 g
Cholesterol:	121 g
Sodium:	4940 mg
Fiber:	14 g
Sugars:	30 g
Sugar Alcohol:	0 g
Calculated for total recipe.