Flatbread With Spinach Corn And Burrata Recipes

FLATBREAD PIZZA WITH PESTO AND BURRATA RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Place the naan in the oven directly on the rack and warm for 5-7 minutes, until golden brown and crispy..
• Make the pesto: Add the pine nuts, garlic, and basil to a mini or regular food processor or blender and pulse to coarsely chop. Scrape down the sides of the bowl, then add the olive oil, a pinch of salt, and the Parmesan and process until well combined.
• Remove the naan from the oven and spread with about ¼ cup of the pesto. Top with the sun-dried tomatoes and burrata.
• Cut the flatbread into pieces, then transfer to a serving platter. Drizzle with olive oil and season with salt and pepper. Garnish with more basil.
• Enjoy!

FLATBREAD WITH SPINACH, CORN AND BURRATA

Steps:

• -Preheat oven to 475 degrees -Spread semolina or flour on a baking sheet or pizza stone -Place pizza dough on a floured surface, and either roll or stretch until you have a thin crust (no thicker than 1/2 inch) -Brush with olive oil and sprinkle with salt. Bake for 10-12 min, until golden brown. -While crust bakes, warm 2 T. olive oil and 1 T. butter in a large sauce pan. When hot, add leeks. Season with kosher salt and ground pepper to taste. -When mostly softened (about 6-8 min), add baby spinach and corn kernels. Cook, stirring, until the spinach is wilted, another 2 min. Season again with salt and pepper and a squeeze of fresh lemon, to taste. -Remove baked flatbread from oven, and spread the corn mixture evenly on the top, leaving about 1 inch around the edges. -Dollop the burrata cheese over the top, drizzle with more olive oil and sprinkle with sea salt. Serve hot or warm