Description
This Burrata & Basil Caprese Flatbread Pizza is the ultimate quick and easy weeknight win! Crispy flatbread is layered with warm, blistered cherry tomatoes, torn burrata, and a tangy balsamic glaze—then finished with fresh basil. It’s bursting with flavor, ready in under 30 minutes, and perfect for lunch, dinner, or a shareable appetizer!
Ingredients
- 2 flatbreads (store-bought naan or pita work well)
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Salt and black pepper, to taste
- 1 ball fresh burrata cheese (about 4 oz)
- 1/4 cup balsamic glaze
- Fresh basil leaves, for topping
- Optional: crushed red pepper flakes
Instructions
Preheat Oven: Preheat your oven to 425°F (220°C). Place flatbreads on a baking sheet.
Sauté Tomatoes: In a skillet over medium heat, warm olive oil. Add halved cherry tomatoes and minced garlic. Season with salt and pepper. Cook for 4–5 minutes, until softened and lightly blistered.
Assemble: Spoon tomato mixture evenly over the flatbreads. Tear burrata and scatter on top.
Bake: Bake for 8–10 minutes, until edges are crisp and cheese is warm.
Finish: Drizzle with balsamic glaze, add fresh basil, and sprinkle red pepper flakes if desired. Slice and serve right away!
Notes
For extra-crispy flatbread, pre-toast for 2–3 minutes before adding toppings.
Can’t find burrata? Use fresh mozzarella pearls as a substitute.
Want to add protein? Pair with grilled chicken or chickpeas.
Best served fresh—flatbread is crispiest straight from the oven!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Appetizer
- Method: Baked
- Cuisine: Mediterranean-Inspired, Italian-Inspired
Nutrition
- Serving Size: 1 flatbread
- Calories: 430 kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 10 g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35 mg