5 from 3 votes
Grilled Corn, Burrata, and Pesto Flatbread
The best of summer on one easy-to-make flatbread pizza! It's topped with grilled sweet corn, basil pesto, juicy tomatoes, and creamy burrata cheese. This quick vegetarian flatbread recipe is ready in 15 minutes!
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
servings
Calories:
689 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 Naan flatbread or homemade flatbread
- 1/4 /4 cup basil pesto divided
- 1-2 Roma tomato sliced
- 1 corn on the cob 1 ear
- 4 oz. burrata cheese divided, ball
- 1 shallot thinly sliced, small
- basil for garnish
- sea salt for garnish, flakes
- red pepper flakes for garnish, and/or black pepper
Instructions
Grill or Grill Pan Instructions:
- Heat grill/grill pan over medium heat. Lightly brush olive oil (or another oil of choice) across the ear of corn. Place the cob on the heated grill pan and cook for 1-2 minutes on each side, rotating it as the corn becomes slightly charred on each side. Remove and let cool slightly. Slice off kernels.
- Lightly brush the naan breads with olive oil on each side. Place it face down on the grill, flipping when grill marks appear, approximately 2-3 minutes.
- Once flipped (with top side facing up), spread on the pesto, add the tomato slices, corn kernels, burrata, and the shallot evenly distributed between the two pizzas.
- Cover and let cook for 4-6 minutes until burrata is melted. Garnish with basil, flakey salt, and red pepper flakes as desired.
Cup of Yum
Oven Instructions:
- Heat a grill pan over medium-high heat. Lightly brush olive oil (or another oil of choice) across the ear of corn. Place the cob on the heated grill pan cook for 1-2 minutes on each side, rotating it as the corn becomes slightly charred on each side. Remove and let cool slightly. Slice off kernels. If you don't have a grill pan either, you can skip this step and just slice the kernels off of the ear of corn.
- Preheat oven to 375°F (you can do this with a pizza stone inside if desired).
- Take your naan flatbreads and spread pesto evenly between the two. Add the tomato slices, corn kernels, burrata, and the shallot evenly distributed between the two pizzas.
- Place the pizzas on a baking sheet or a heated pizza stone and bake for 12-15 minutes until edges are golden brown and the cheese has melted. Garnish with basil, flakey salt, and red pepper flakes as desired.
Notes
- Don't forget to add a garnish of salt flakes at the end - it really makes a difference!
- Easily double this recipe for more servings, or serve approximately 4 as an appetizer.
Nutrition Information
Calories
689kcal
(34%)
Carbohydrates
73g
(24%)
Protein
23g
(46%)
Fat
36g
(55%)
Saturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
53mg
(18%)
Sodium
1147mg
(48%)
Potassium
237mg
(5%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
1365IU
(27%)
Vitamin C
8mg
(9%)
Calcium
438mg
(44%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 689
% Daily Value*
| Calories | 689kcal | 34% |
| Carbohydrates | 73g | 24% |
| Protein | 23g | 46% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 1147mg | 48% |
| Potassium | 237mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1365IU | 27% |
| Vitamin C | 8mg | 9% |
| Calcium | 438mg | 44% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.