By Shicocooks
Homemade Tomato and Burrata Flatbread
6 steps
Prep:20minCook:40min
Celebrate the essence of summer with our Tomato and Burrata Flatbread. Thin, crispy homemade dough adorned with sweet roasted cherry tomatoes, a zesty sun-dried tomato pesto, and a creamy burst of burrata cheese. Topped with a handful of fresh arugula for a peppery kick. This gourmet flatbread is a perfect blend of flavours, making it an ideal appetiser for gatherings or a delightful light meal. Experience the taste of summer on your plate with every heavenly bite.
Updated at: Thu, 17 Aug 2023 07:32:40 GMT
Nutrition balance score
Good
Glycemic Index
73
High
Glycemic Load
75
High
Nutrition per serving
Calories679 kcal (34%)
Total Fat21.1 g (30%)
Carbs102.8 g (40%)
Sugars6 g (7%)
Protein19.3 g (39%)
Sodium881.8 mg (44%)
Fiber4.9 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the dough:
300mlwater
lukewarm
1 tablespoonsugar
1 tablespooninstant yeast
500gplain flour
1 teaspoonsalt
2 tablespoonsolive oil
plus extra for greasing
For the topping:
Instructions
Step 1
* Prepare the Dough, In a small bowl or glass, combine lukewarm water, sugar, and instant yeast. Mix well and set it aside for 10 minutes to activate the yeast. Meanwhile, sift the flour into a large bowl and add the salt. Stir to combine.Pour the yeast mixture into the bowl of flour and salt. Stir everything using a spoon until it starts to come together. Then, continue kneading the dough by hand for a few minutes until a soft dough forms. Avoid adding extra flour; the dough should remain soft. Place the dough back in the bowl and coat it with 2 tablespoons of olive oil. Cover the bowl with cling film or a clean kitchen towel and let it rise in a warm place for 1 hour.
Step 2
* Preheat the oven to 200°C (fan). Place the cherry tomatoes in an ovenproof dish (you can cut larger ones in half). Drizzle the tomatoes with olive oil, season with salt and pepper, and mix well. Lay the rosemary sprigs on top. Roast the tomatoes for 25-30 minutes, then set them aside to cool and remove the rosemary.
Step 3
* Grease your hands with olive oil and knead the risen dough for about 5 minutes. Shape it into a ball and transfer it to a baking tray lined with parchment paper. Start stretching the dough by hand to form a circle. Aim for a thin middle and slightly thicker edges, like a pizza-style crust. Cover the dough with parchment and let it rest in a warm place for 15 minutes.
Step 4
* Spread the sun-dried tomato pesto evenly all over the flatbread (add more if desired). Bake the flatbread for 10-15 minutes or until it turns golden and crispy in the preheated to 200C (fan) oven.
Step 5
* Allow the flatbread to cool slightly, then add the toppings: scatter the arugula and roasted tomatoes over the pesto-covered flatbread. Tear the creamy burrata cheese into pieces and arrange them on top. Drizzle the juice from the roasted tomatoes over the toppings. For an extra kick, sprinkle some chilli flakes if desired.
Step 6
* Cut the flatbread into slices and serve immediately while still warm. This delightful homemade tomato and burrata flatbread makes for a perfect appetiser, snack, or light meal to enjoy with family and friends.
