Tomorrow is Father’s Day and I bet your dad would love to have some of this Grilled Pesto & Burrata Flatbread! For this recipe, pizza dough is grilled to crisp, golden brown perfection, then slathered with homemade basil pesto and topped with creamy burrata cheese. Top it all off with baby arugula tossed in lemon and parmesan and finish with toasted pine nuts and red pepper flakes. It’s a perfect summer appetizer for a crowd or a meatless main!
made with:
Basil Pesto
This classic homemade basil pesto is bright and nutty and is the perfect way to use up fresh basil! Perfect on summer pastas, pizzas, & more.
Ingredients and Substitutions
Here’s what you’ll need to recreate this Grilled Pesto & Burrata Flatbread at home:
- Pizza dough – I used frozen pizza dough from Wegmans to make things a little easier on myself, but if you have a flatbread or pizza dough recipe you love, feel free to go totally homemade! Each frozen dough ball made two 12″ round flatbreads (or even bigger if you’re better at stretching dough!).
- Basil pesto – I love making my own pesto in the summer when my basil plant is going crazy, and you can’t beat the fresh stuff on this flatbread!
- Burrata cheese – If you haven’t used it before, burrata is a fresh cheese that’s sold in a little tub of water. When you break open the ball of burrata, the cheese oozes out into a tasty mess. You can melt it down on the pizza a little or leave it in rustic chunks. Fresh hunks of mozzarella would also be yummy on this flatbread, but you’ll want definitely to melt it down a bit before serving.
- Parmesan cheese – Burrata doesn’t have a ton of flavor on it’s own (she’s more of a texture girl), so adding parmesan bumps up the flavor on this flatbread.
- Seasoning – I used a combo of lemon pepper seasoning, red pepper flakes, and flakey sea salt on this flatbread. Definitely don’t skip out on seasoning the pizza dough before cooking it (I just used lemon pepper seasoning for that). Flakey sea salt is also clutch for amping up the flavor just before serving!
- Arugula – A simply dressed arugula on top of the flatbread makes the whole thing feel fresh, complete, and maybe even a little healthy? Just toss it with a bit of olive oil, lemon juice, and parmesan. Add a little salt too if you’d like.
Tips for
Grilling Flatbread (or Pizza)
- Use a pizza stone – Just be sure it’s grill safe! Pizza stones retain heat and help distribute it evenly, which is perfect for getting a golden crust on your flatbread.
- Make sure it’s hot – Pre-heat the grill to about 425°F with the pizza stone. If your dough is stretched thinner, you can get away with higher temps since it won’t burn in the time it cooks through.
- Add cornmeal – Or as my friends would call it – “ball bearings.” Sprinkle a bit on the pizza peel before you lay your dough on it so it will slide off more easily onto the pizza stone. This will also help prevent sticking in the grill.
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Recipe
Grilled Pesto & Burrata Flatbread
Servings: servings
Ingredients
- 28 oz Wegmans Frozen White Pizza Dough, thawed and proofed according to package directions
- 1/2 cup Basil Pesto
- 8 oz burrata cheese, (226 grams)
- 3 tbsp fresh grated parmesan
- 1 tsp Oh My Spice! Lemon Pepper Seasoning
- 1/2 tsp flakey sea salt
- 1/4 tsp red pepper flakes
Lemony Arugula
- 2 cups baby arugula
- 1/2 lemon, juiced
- 2 tbsp olive oil
- 1 tbsp fresh grated parmesan
Instructions
- Place pizza stone onto grill grates and pre-heat grill to approx. 400-425°F.
- Divide the pizza dough in half. Stretch each half of the dough out to approx. 12" round and 1/4" thickness. Season with lemon pepper seasoning and place one of the stretched doughs onto pre-heated pizza stone. Cook for 10-15 minutes or until golden brown on top and crispy on the bottom, turning occasionally to ensure even cooking.
- While the flatbread cooks, toss the baby arugula with lemon juice, olive oil, and fresh grated parmesan. Set aside.
- Remove the cooked flatbread from the grill and brush with pesto, then add chunks of burrata on top. Optional: Return the flatbread to the hot grill for 1-2 minutes to melt the cheese. Repeat process with 2nd half of dough.
- Season the flatbread with red pepper flakes and flakey sea salt, then top with dressed baby arugula and fresh shaved parmesan.
Tips & Tricks
- Yield: (2) 12″ round flatbreads. Serving size is 1/3 of 1 flatbread (2 slices).
- Prevent sticking: Stretch pizza dough on a pizza peel that’s sprinkled with cornmeal to help prevent sticking.
- Oven instructions: Pre-heat oven to 400°F and bake the dough on a pizza stone or vented pizza sheet for 15-20 minutes or until golden brown on top and crispy on the bottom.
- Nutrition: Click here or scan the barcode below to log this food in My Fitness Pal.
Nutrition Information
Serving: 0.33flatbread, Calories: 554kcal (28%), Carbohydrates: 60g (20%), Protein: 17g (34%), Fat: 27g (42%), Cholesterol: 29mg (10%), Sodium: 955mg (42%), Potassium: 193mg (6%), Fiber: 2g (8%), Sugar: 2g (2%)
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