You Get What You Knead.
Naan. Pita. Premade pizza dough? Yup. Our grilled flatbread with burrata recipe is pretty much as easy as it gets.
What is flatbread?
Literally, it’s just flat bread. Ancient crumbs date the first flatbread back to nearly 13,000 BCE, though we favor our flatbread recipe a bit more on the modern, simple side of things. How simple? Well, our easy flatbread recipe starts with premade pizza dough (pro tip: ask your local pizzeria if they sell dough to-go for a quick and easy way to get maximum flavor with minimal mess) that we grill to blistered perfection and top with creamy burrata cheese and grilled cherry tomatoes.
How to Make Flatbread
You mean, it’s really just a fancy word for grilled pizza? In our case, pretty much. Here’s what you need to know about making our grilled flatbread recipe:
- Our very best trick for making flatbread at home (and pizza too, for that matter): Did you know that most pizza places will sell you a mound of raw pizza dough? True story! Just ask at your favorite local spot—most will happily sell you a little dough, saving you major time and effort.
- Roll out! Our easy flatbread pizza starts with rolling out that premade pizza dough on the thin side—but taking care not to overwork the dough, which can result in a tough flatbread.
- Grill! Then simply brush the flatbread dough with oil, and grill over med-high heat until it’s charred a bit and slightly poofed.
What is Burrata?
Made from creamy, stringy cheese curds tightly wrapped in a blanket of fresh mozzarella cheese, burrata is the holy grail of fresh Italian cheeses. It’s like fresh mozzarella, but with a soft, more spreadable center, and just a bit more of a salty tang. You’ll typically find it at your specialty grocery refrigerated area, near the fresh mozzarella balls.
How to Grill Tomatoes
We love a garden-grown tomato any which way you slice it, but when cherry tomato season reaches its sun-ripened peak, we race them right to the grill. Grilled cherry tomatoes burst in your mouth (but definitely let them cool a tad before you pop them in your mouth)—a mini explosion of sweet, summery goodness with every bite. And they’re quick and easy, too.
- Grill tomatoes on low heat, or even as your grill is preheating. Any hotter and they’ll burst before you get to take a bite.
- Let them cool before you dig in! Burning your mouth with bubbling-hot tomato juices is seriously no fun. Trust us.
- Plan for more grilled tomatoes than you think you’ll need—whatever doesn’t get eaten (leftovers are rare), are great eaten cold in salads or smeared on toast for breakfast.
Tools You’ll Need to Make Our Grilled Flatbread with Burrata
- Grill. We hate to state the obvious, but, well, we’re going to state the obvious. A charcoal grill or a gas grill—either will work!
- Skewers. We prefer metal skewers, because they’re reusable and you don’t have to worry about soaking.
- Pastry brush. Go with the silicone kind—we find them way easier to wash, and they can tolerate the heat of the grill.
Looking to Carb-Load? Check Out These Other Bread-Bolstered Recipes We Love.
- Our French Dip Sandwich will have your mouth saying oh-la-la!
- Bust out the crockpot for our super-simple Pineapple Pulled Pork Sandwich.
- One super-special secret ingredient makes our grilled cheese literally the Best Grilled Cheese, ever.
Grilled flatbread with Burrata Leave You Flat-Out Amazed?
Snap a photo of your finished cheesy flatbread with tomatoes, and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!
