Short Description
Enjoy a vibrant and flavorful Mediterranean-style flatbread layered with pesto, roasted vegetables, and creamy burrata. Crisp, fresh, and indulgent—perfect for a light dinner or impressive appetizer.
Why You’ll Love This Recipe
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Bursting with flavor: Bright pesto, sweet tomatoes, smoky peppers, and rich burrata create a harmonious taste experience.
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Easy and elegant: Minimal prep with maximum impact, using pantry staples and fresh produce.
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Perfect for sharing: Ideal for gatherings, brunches, or a quick yet elegant meal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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2 large flatbreads or naan
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Burrata cheese
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Basil pesto
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Cherry tomatoes, halved
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Roasted red peppers, sliced
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Zucchini, thinly sliced
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Olive oil
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Fresh basil leaves (for garnish)
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Salt & pepper
Directions
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Preheat Oven: Preheat your oven to 200 °C (400 °F). Arrange flatbreads on a baking sheet.
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Assemble Flatbreads: Spread pesto evenly over each flatbread. Distribute halved cherry tomatoes, sliced roasted peppers, and zucchini on top. Drizzle with olive oil, then season with salt and pepper.
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Bake: Bake for 10–12 minutes, until vegetables are tender and flatbreads are crisp.
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Add Burrata & Garnish: Remove from oven and tear burrata over the warm flatbreads. Garnish with fresh basil leaves.
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Serve: Slice and serve immediately while the burrata is still creamy.
Servings and Timing
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Yield: Serves 2–4 (depending on portion size)
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Preparation Time: 5 minutes
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Cooking Time: 10–12 minutes
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Total Time: Approximately 15–17 minutes
Variations
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Seasonal vegetables: Swap zucchini for asparagus, artichoke hearts, or thinly sliced eggplant depending on availability.
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Spicy twist: Add red pepper flakes or a drizzle of harissa-infused olive oil after baking.
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Protein addition: Include grilled chicken, shrimp, or prosciutto for added substance.
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Cheese alternative: Replace burrata with fresh mozzarella or dollop goat cheese for a tangier note.
Storage/Reheating
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Storage: Best enjoyed fresh. However, you can store leftover baked flatbread (without burrata) in an airtight container in the refrigerator for up to 2 days.
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Reheating: Reheat in a preheated oven at 180 °C (350 °F) for 5–7 minutes until warmed through—then add fresh burrata before serving.
FAQs
1. Can I use store-bought pesto?
Yes, store-bought pesto works well. For fresher taste, choose a high-quality basil pesto or make your own.
2. Is burrata necessary or can I substitute?
Burrata adds a luxurious, creamy finish, but fresh mozzarella or goat cheese are excellent alternatives.
3. Can I prepare this in advance?
Yes. Assemble flatbreads and refrigerate until ready. Bake just before serving, then add burrata.
4. What if I don’t have roasted peppers?
Use jarred roasted red peppers, char bell peppers yourself, or substitute with thinly sliced bell peppers.
5. Is gluten-free flatbread okay to use?
Absolutely. Use a gluten-free flatbread or naan; adjust baking time for desired crispiness.
6. How do I ensure the veggies aren’t soggy?
Slice vegetables thinly and pat dry before topping. Bake at a high temperature to quickly crisp the flatbread.
7. Can I make these smaller for appetizers?
Yes—use mini naan or cut flatbreads into smaller portions for bite-sized snacks.
8. Can I add greens after baking?
Yes—top with arugula or baby spinach just before serving for freshness and texture.
9. How to store leftover burrata topping?
Consume fresh burrata immediately. If leftover, store in olive oil in the fridge and use within a day.
10. Are these suitable for brunch?
Definitely. These flatbreads make a visually appealing and flavorful brunch option, especially when paired with fruit or a light salad.
Conclusion
This Mediterranean Veggie Flatbread with Burrata & Pesto delivers a perfect balance of crisp flatbread, fresh garden vegetables, vibrant pesto, and creamy burrata. Quick to prepare and easily customizable, it’s an elegant and satisfying option for weeknights, gatherings, or a leisurely brunch.
Print
Mediterranean Veggie Flatbread with Burrata & Pesto
- Total Time: 25 minutes
- Yield: Serves 2–4
- Diet: Vegetarian
Description
Elevate your lunch or dinner with this Mediterranean Veggie Flatbread with Burrata & Pesto. Topped with creamy burrata, fresh vegetables, and vibrant basil pesto, this flatbread delivers bold flavor and rustic charm in every bite!
Ingredients
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2 large flatbreads or naan
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4 oz burrata cheese
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1/4 cup basil pesto
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1 cup cherry tomatoes, halved
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1/2 cup roasted red peppers, sliced
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1/2 cup zucchini, thinly sliced
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2 tbsp olive oil
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Fresh basil leaves, for garnish
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Salt & pepper, to taste
Instructions
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Preheat oven to 200°C (400°F). Place flatbreads on a baking sheet.
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Spread pesto evenly over each flatbread.
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Arrange cherry tomatoes, roasted red peppers, and zucchini on top.
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Drizzle with olive oil and season with salt and pepper.
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Bake for 10–12 minutes, until vegetables are tender and flatbread is crisp.
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Remove from oven and tear burrata over the warm flatbreads.
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Garnish with fresh basil leaves. Slice and serve immediately.
Notes
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Use store-bought pesto or homemade for a fresh flavor.
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Add kalamata olives or artichoke hearts for variation.
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Best enjoyed immediately while burrata is soft and melty.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean