Pesto Burrata Flatbread with Roasted Tomatoes & Arugula

A crisp, golden flatbread topped with vibrant basil pesto, creamy burrata, sweet roasted tomatoes, peppery arugula, and a drizzle of balsamic glaze. This restaurant-style recipe is perfect as an appetizer, light lunch, or elegant dinner.

Yield: 4 servings (1 large flatbread)
Prep Time: 20 minutes
Cook Time: 18–22 minutes
Total Time: 40–45 minutes

Ingredients
For the Flatbread
1 large naan, artisan flatbread, or pre-baked pizza crust (12–14 inches)
1 tablespoon olive oil
1 clove garlic, minced
For the Roasted Tomatoes
2 cups cherry or grape tomatoes
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon Italian seasoning
¼ teaspoon garlic powder
For the Pesto
Homemade Basil Pesto
2 cups packed fresh basil leaves
⅓ cup pine nuts (or walnuts, almonds, pistachios, or pecans)
2 cloves garlic
½ cup grated Parmesan cheese
½ cup extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon fresh lemon juice

OR

Use ½ cup prepared basil pesto.

Toppings
8 ounces (225 g) burrata cheese
2 cups baby arugula
2 tablespoons balsamic glaze
2 tablespoons grated Parmesan
Fresh basil leaves
Freshly cracked black pepper
Red pepper flakes (optional)
Equipment
Baking sheet
Mixing bowls
Food processor or blender (if making pesto)
Parchment paper
Sharp knife
Cutting board
Instructions
Step 1 – Roast the Tomatoes

Preheat oven to 425°F (220°C).

Line a baking sheet with parchment paper.

Toss tomatoes with:

Olive oil
Salt
Pepper
Italian seasoning
Garlic powder

Spread into one layer.

Roast for 15–18 minutes until blistered and caramelized.

Set aside.

Step 2 – Prepare the Pesto

Combine in a food processor:

Basil
Nuts
Garlic
Parmesan
Salt
Pepper

Pulse several times.

Slowly drizzle in olive oil while blending until smooth.

Add lemon juice.

Taste and adjust seasoning.

Step 3 – Prepare the Flatbread

Mix together:

Olive oil
Minced garlic

Brush over the flatbread.

Bake for 5 minutes until lightly crisp.

Remove from oven.

Step 4 – Assemble

Spread pesto evenly over the flatbread.

Arrange roasted tomatoes evenly.

Bake another 5–7 minutes.

Remove from oven.

Tear the burrata into large pieces and place over the hot flatbread.

Top with:

Arugula
Parmesan
Fresh basil

Finish with:

Balsamic glaze
Black pepper
Red pepper flakes (optional)
Serving Suggestions

Serve with:

Lemon wedges
Tomato soup
Caesar salad
Roasted vegetables
Grilled chicken
White wine
Sparkling lemonade
Nut Information

Traditional pesto contains pine nuts, but several alternatives work well.

Nut Flavor Texture Best For
Pine Nuts Buttery, mild Very creamy Traditional pesto
Walnuts Earthy Rich Classic substitute
Almonds Mild, slightly sweet Slightly chunky Budget-friendly
Pistachios Sweet, buttery Creamy Gourmet flavor
Pecans Sweet and rich Smooth Southern-style pesto
Cashews Mild, creamy Very smooth Ultra-creamy pesto
Sunflower Seeds Nutty Creamy Nut-free alternative
Pumpkin Seeds (Pepitas) Earthy Thick Nut-free alternative
Can You Make It Nut-Free?

Yes.

Replace the nuts with:

Sunflower seeds
Pumpkin seeds (pepitas)

or simply omit them. The pesto will be slightly less rich but still flavorful.

Can You Make It Gluten-Free?

Yes.

Use:

Gluten-free flatbread
Gluten-free naan
Gluten-free pizza crust
Can You Make It Vegetarian?

Yes.

The recipe is vegetarian if you use Parmesan made with vegetarian (non-animal) rennet, as traditional Parmesan often contains animal rennet.

Can You Make It Vegan?

Replace:

Burrata → Vegan mozzarella or vegan burrata
Parmesan → Vegan Parmesan
Use vegan pesto (omit cheese or use nutritional yeast)
Make-Ahead Tips
Roast tomatoes up to 3 days ahead.
Pesto keeps 5–7 days refrigerated in an airtight container with a thin layer of olive oil on top.
Assemble and bake just before serving for the crispiest flatbread.
Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Reheating: Bake at 350°F (175°C) for 5–8 minutes until warmed through. Add fresh arugula after reheating for the best texture.

Freezing: Not recommended, as burrata and fresh greens do not freeze well.

Approximate Nutrition (Per Serving)
Calories: 520
Protein: 17 g
Carbohydrates: 32 g
Fat: 38 g
Saturated Fat: 12 g
Fiber: 3 g
Sugar: 5 g
Sodium: 690 mg
Frequently Asked Questions
1. What is burrata?

Burrata is a fresh Italian cheese with a mozzarella shell and a creamy center made from stracciatella (shredded mozzarella mixed with cream). It’s best added after baking so it stays soft and luscious.

2. Can I use mozzarella instead of burrata?

Yes. Fresh mozzarella, buffalo mozzarella, or sliced mozzarella are good substitutes, though they won’t have the same creamy interior.

3. Do I have to roast the tomatoes?

Roasting concentrates their sweetness and deepens their flavor. Fresh tomatoes can be used, but the overall flavor will be lighter.

4. Can I use store-bought pesto?

Absolutely. A good-quality refrigerated pesto works well and saves time.

5. Which nuts make the best pesto?

Pine nuts are the traditional choice, but walnuts, pistachios, and cashews are excellent alternatives that each add their own unique flavor and texture.

6. Why add the arugula after baking?

Fresh arugula keeps its peppery flavor and crisp texture when added after the flatbread comes out of the oven.

7. Can I add protein?

Yes. Grilled chicken, prosciutto, grilled shrimp, or sliced steak pair beautifully with these flavors.

8. How do I keep the flatbread crispy?

Pre-bake the flatbread before adding toppings, avoid overloading it with sauce, and bake on a preheated baking sheet or pizza stone if available.

9. Can I make the pesto without cheese?

Yes. Omit the Parmesan and add 2–3 tablespoons of nutritional yeast for a savory, cheesy flavor.

10. What other toppings work well?

Try roasted red peppers, caramelized onions, artichoke hearts, mushrooms, olives, toasted pine nuts, or a drizzle of hot honey for extra flavor.