Burrata Pizza Margherita
Naan flatbreads topped with a quick tomato-balsamic sauce, spinach, pesto and burrata, baked until warm.
| prepTurn oven on to 400°F / 205°C | ||||
| prepLet preheat at least 10 minutes | ||||
| prepRinse and pat dry all produce | ||||
| prepLine a baking sheet with foil | ||||
| 2 Naan Flatbread | Spread sauce over naan flatbreads | Top with pesto, spinach, tomato & shallot | Add burrata, bake 400°F / 205°C until warm | |
| 2 Roma Tomato, sliced | Slice roma tomatoes | |||
| 1/2 Shallot, minced (for sauce) | Mix shallot, tomato paste, vinegar, garlic, sugar | |||
| 1 Tbsp. Tomato Paste | ||||
| White Balsamic Vinegar | ||||
| 2 Garlic Clove, minced | ||||
| 1 tsp. Sugar | ||||
| 1 oz. / 28 g Basil Pesto | ||||
| 2 oz. / 55 g Baby Spinach | ||||
| 1/2 Shallot, sliced (for topping) | ||||
| 4 oz. / 115 g Burrata Cheese | ||||
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