Two halves of a burrata make a whole, right? Sounds like a match made in heaven if we do say so ourselves! The best part of this meal is after you remove your flatbread from the oven. Wanna know why? That means it’s BURRATA TIME. Burrata o’clock. Half past burrata. Okay, you get it. Your flatbread pizza isn’t quiiiiiite ready until your burrata is plopped on there. Then: the moment of truth. You split your burrata in half (perfect if you’re sharing this flatbread, and also perfect if you’re not. Ahem, us) and let the ooey gooey cheese do its thing. If love was a cheese, it’d be burrata, peeps. We love you!
Total prep time: 10-15 minutes
What’s in your bag:
- Roasted red onions, cherry tomatoes + basil
- Arugula
- Sundried tomato pesto
- Burrata
- Balsamic drizzle
- Flatbread
What you’ll need from home:
- An aluminum foil-lined sheet tray
- Cutting board
How to prep:
- Preheat your oven to 425F. Lay your flatbreads on the sheet tray.
- Topping time! (You’ll want to split things evenly between each flatbread)
- Spoon your sundried tomato pesto on first and spread with the back of the spoon. Next, top with your roasted red onions, cherry tomatoes + basil and distribute evenly.
- Toss it in the oven for 7-9 minutes.
- Remove carefully from the oven and sliiiiide your flatbreads onto the cutting board.
- Split your burrata in half and place a half in the middle of each flatbread. With your spoon, spread the ooey-gooey cheese all around!
- Top with your arugula and drizzle on your balsamic.
- Slice it up, peeps! Maybe drizzle on a little olive oil too? A crack of black pepper? Go nuts!
That’s it! #Dinnersolved, dinner served.
