Categories: Pizza/flatbread
Ingredients
- 1 Shallot
- 2 Garlic Cloves
- 2 Roma Tomatoes
- 4 oz. Burrata Cheese
- 1 Tbsp. Tomato Paste
- 2 Naan Flatbreads
- 1/2 fl. oz. White Balsamic Vinegar
- 1 tsp. Sugar
- 2 oz. Baby Spinach
- 1 Tbsp. Basil Pesto
Directions
-
Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.
-
Prepare the Ingredients
-
Peel and halve shallot. Slice half the shallot into thin strips and mince other half. Mince garlic. Core tomatoes and cut into ½" dice. Place burrata in a mixing bowl and mash.
-
Heat 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 liquid releases and tomatoes soften, 2 minutes. Add ¼ cup water and tomato paste. Over heat, 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.
-
Place flatbreads directly on oven rack and bake until lightly browned, 3-5 minutes. Carefully remove from oven and set on counter.
-
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. While flatbreads bake, make salad.
-
Combine white balsamic, 1 Tbsp. olive oil, sugar, and a pinch of salt and pepper in another mixing bowl. Whisk until sugar is dissolved. Toss spinach and sliced shallot (to taste) with dressing. Toss right before serving to avoid wilted spinach.
-
Top flatbreads with basil pesto. Cut into desired number of wedges. Serve salad and reserved sauce alongside.