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Pistachio Burrata Flatbread with Hot Honey

A gourmet artisan flatbread featuring a crispy, olive oil-brushed crust, topped with cool creamy burrata, crunchy roasted pistachios, fresh peppery arugula, and a generous drizzle of spicy hot honey.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 flatbreads
Course: Appetizer, Dinner
Cuisine: Italian, Modern American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

The Base
  • 1 lb pizza dough room temperature
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic minced
  • 1 cup mozzarella cheese shredded
The Fresh Toppings
  • 8 oz burrata cheese 2 balls, drained
  • 2 cups baby arugula
  • 0.33 cup pistachios shelled and chopped
  • 3 tbsp hot honey
  • 1 pinch flaky sea salt for finishing

Equipment

  • Pizza stone or baking sheet
  • Pizza Peel or Parchment Paper
  • Pastry brush
  • Pizza Cutter

Method
 

  1. Preheat oven to 500°F (260°C). If using a pizza stone, allow it to heat for at least 45 minutes.
  2. On a floured surface, stretch the pizza dough into a rustic oval shape, being careful not to deflate the edges.
  3. Mix minced garlic with olive oil and brush the dough generously. Sprinkle with a little salt.
  4. Top with shredded mozzarella cheese (do not add the burrata yet).
  5. Bake for 12-15 minutes until the crust is golden brown and puffy, and the mozzarella is bubbling.
  6. Remove from oven and let rest for 2 minutes on a cutting board.
  7. Break open the fresh burrata cheese and distribute chunks over the warm flatbread.
  8. Scatter fresh arugula and chopped pistachios over the top.
  9. Drizzle generously with hot honey and finish with flaky sea salt. Serve immediately.

Notes

Ensure your dough is at room temperature before stretching to prevent it from snapping back. Add the burrata after baking to maintain its creamy texture.