Flatbread Pizza with Pesto and Burrata

Preheat the oven to 425°F (220°C).

Place the naan in the oven directly on the rack and warm for 5–7 minutes, until golden brown and crispy..

Make the pesto: Add the pine nuts, garlic, and basil to a mini or regular food processor or blender and pulse to coarsely chop. Scrape down the sides of the bowl, then add the olive oil, a pinch of salt, and the Parmesan and process until well combined.

Remove the naan from the oven and spread with about ¼ cup of the pesto. Top with the sun-dried tomatoes and burrata.

Cut the flatbread into pieces, then transfer to a serving platter. Drizzle with olive oil and season with salt and pepper. Garnish with more basil.

Enjoy!