Tomato & Artichoke Flatbread with Burrata & Calabrian Chili Pesto

Tomato & Artichoke Flatbread
with Burrata & Calabrian Chili Pesto




​
Prep Time: 10 Min
Cook Time: 8 - 12 Min

​Yields: 6 Pieces

WHAT YOU NEED

• 300g Flatbread
• EVOO
• President's Choice 180ml Calabrian Chili Pesto *(1)
• 170ml Marinated Artichoke Hearts, chopped
• Heaping 1/2 C Grape Tomatoes, halved
• 1/2 Red Onion, thinly sliced
• 1/2 226g Container Burrata Cheese *(2)
• Fresh Arugula
• 1 Tsp. Dried Oregano
• Red Pepper Flakes
• Grana Padano
• Himalayan Salt & Cracked Pepper
• Balsamic Reduction For Service

NOTES:
*(1) - If you don't have access to the President's Choice Brand where you're located, simply look for a jarred pesto that has some heat. You could always use green pesto as well and it would still be wonderful. 
 *(2) - The burrata I purchased came in 4 smaller pieces. I was able to break up only two of them to make the flatbread. If you have one large piece of burrata, just use as much as you desire. No one will complain about extra yummy burrata.

DIRECTIONS

• Preheat oven to 425 F
• Start by spreading roughly half the jar of pesto on the surface of the flatbread, leaving about 1/2" around the perimeter. Arrange the artichoke hearts, sliced onions, and tomatoes on the flatbread. Season with the dried oregano, a good pinch of pepper flakes, a pinch of Himalayan salt, & grate some fresh grana padano over the flatbread.
• Bake for 8 - 12 minutes until desired doneness. You'll go from golden and soft in the middle to crispy the whole way through in that amount of time so it's up to you how you like your flatbread. I prefer mine a bit crispier.​

• Remove from oven and set on to a cutting board. Place chunks of the burrata on the flatbread, making sure you get a chunk with each of the 6 slices. Drizzle the burrata with EVOO and season each portion with salt & cracked pepper. Drizzle the flatbread with balsamic reduction, grate additional grana padano to taste, and top with fresh arugula.
• Slice & serve. ENJOY!

HAPPY VEG