You may think you know mozzarella, but you've hardly met her! Mozzarella is in supreme form here, with the variation known as burrata. Rich and creamy beyond your cheesiest wishes, it tops a tomato sauce made with pungent garlic and shallot. Garnished with pesto for the flavor and tricolor appeal, let your foray into the expanded mozzarella universe be merely the beginning of many happy burrata-filled nights.
This was one of my favorite things so far. I never had burrata before and it was delicious!
As much as we've loved other meals this one was my favorite so far. Sounds weird to say that about pizza and a salad but they were AMAZING. I wish I could give it 10 stars!!
I thought this pizza was the bomb. Was a great take on margarita pizza with tomatoes and basil!!
The naan was such a good crust choice! Never would've thought of that
Very easy directions to follow and a quick meal that even my young niece could make on her own, which was a big plus.
Peel and halve shallot. Slice half the shallot into thin strips and mince other half.
Core tomatoes and cut into ½" dice.
Place burrata in a mixing bowl and mash until the consistency of cottage cheese.
Make the Sauce
Place a small pot over medium heat. Add 2 tsp. olive oil, minced shallot, and garlic to hot pot. Stir constantly until fragrant, 30-60 seconds.
Add tomatoes and stir occasionally until tomatoes soften and release their liquid, 2 minutes.
Add ¼ cup water and tomato paste. Mash into a chunky sauce and season with ½ tsp. salt and a pinch of pepper. Bring to a simmer and stir occasionally until sauce slightly thickens, 2-3 minutes.
Remove from burner.
Par-Bake the Flatbreads
Place flatbreads directly on oven rack and bake until lightly browned, 3-5 minutes.
Carefully remove from oven and set on a clean work surface.
Assemble and Bake the Flatbreads
Set aside ¼ cup sauce. Divide remaining sauce between flatbreads. Top with dollops of mashed burrata.
Place flatbreads directly on oven rack with prepared baking sheet on rack below to collect any drips. Bake until cheese bubbles, 4-5 minutes.
Remove from oven and rest 3 minutes before slicing.
While flatbreads bake, make salad.
Make the Salad
Combine vinegar, 1 Tbsp. olive oil, sugar, and a pinch of salt and pepper in another mixing bowl. Stir until sugar is dissolved.
Right before serving, toss spinach and sliced shallot (to taste) with dressing.
Top flatbreads with and basil pesto.
Plate dish as pictured on front of card, using remaining sauce to dip, if desired. Bon appétit!