Pesto and Burrata Flatbread

This rustic pesto and burrata flatbread is a celebration of simple, high-quality ingredients. A tender, golden crust—made with protein-rich Greek yogurt—is rolled thin and baked until crisp at the edges, then generously layered with vibrant basil pesto, ripe tomatoes, and torn burrata.

A drizzle of honey adds a subtle sweetness that balances the richness of the cheese and the brightness of the herbs, while flaky sea salt and fresh basil leaves lend the perfect finishing touch.

Serve warm as a light lunch, slice for a stylish appetizer, or pair with a crisp white wine for an elegant summer supper.

Prep Time: 10 mins | Total Time: 25 mins | Serves: 2 as a meal or 4 as an appetizer Ingredients

For The Flatbread

• 2 cups all-purpose flour
  

• 1 1/2 teaspoons baking powder
  

• 1/2 teaspoon fine sea salt
  

• 3/4 cup Greek yogurt or dairy-free yogurt
  

• 1 tablespoon olive oil

Toppings

• 4 tablespoons pesto
  

• 2-3 ripe tomatoes, sliced
  

• 2 balls burrata, torn
  

• 2 tablespoons honey
  

• 1/2 tsp flaky sea salt
  

• fresh basil leaves
  

• crushed red pepper, optional

Instructions

Step 1

In a bowl, mix flour, baking powder, and salt.

Step 2

Stir in the yogurt and olive oil.

Step 3

Knead for 2-3 minutes until a smooth dough forms. Let it rest for 10 minutes.

Step 4

Divide into 2-3 portions, roll out into thin rounds, and cook in a dry pan over medium heat for 2 minutes per side until golden and slightly puffy.

Step 5

Spread pesto over the warm flatbread.

Step 6

Arrange sliced tomatoes on top, then add torn burrata.

Step 7

Drizzle with honey, sprinkle with flaky salt, and garnish with fresh basil.