Ingredients

For the Flatbread:

• 2 store-bought naan flatbreads or pizza dough

• 2-3 tablespoons extra virgin olive oil

• Salt and freshly ground black pepper

For the Toppings:

• 8 ounces burrata cheese (2 balls), drained and patted dry

• 1 pint cherry or grape tomatoes, halved

• 1/4 cup fresh basil leaves, torn or roughly chopped

• 2 tablespoons balsamic glaze

• Flaky sea salt (such as Maldon) for finishing

• Red pepper flakes (optional)

For Enhanced Tomato Marinade (Optional):

• 2-3 garlic cloves, finely minced

• 1 tablespoon extra virgin olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon freshly cracked pepper

Instructions

Prepare the Base:

1. Preheat oven to 375-400°F. Line a large baking sheet with parchment paper.

2. Brush both flatbreads generously with olive oil and season with salt and pepper. For extra flavor, rub with a garlic clove if desired.

3. Par-bake the flatbreads for 5-8 minutes until lightly crispy and heated through. Remove from oven and let cool slightly.

Prepare the Toppings:

4. While flatbreads bake, prepare the tomatoes. For enhanced flavor, combine halved cherry tomatoes with minced garlic, olive oil, salt, pepper, and half the torn basil in a bowl. Let marinate for 15 minutes to 1 hour.

5. Pat the burrata cheese completely dry with paper towels to prevent excess moisture. Tear into smaller, bite-sized pieces.

Assemble and Final Bake:

6. Distribute the torn burrata evenly across both flatbreads. Arrange the tomato halves (drained if marinated) around the burrata, slightly overlapping for visual appeal.

7. Return to oven and bake for an additional 8-10 minutes, or until the burrata is warmed through and slightly melted.

Finishing Touches:

8. Remove from oven and immediately top with remaining fresh basil leaves. Drizzle generously with balsamic glaze.

9. Finish with a sprinkle of flaky sea salt, freshly cracked pepper, and red pepper flakes if desired. Serve immediately while warm.