This flatbread comes together quick- perfect for a mid-week dinner: smokey romesco and creamy burrata, finished with pickled shallots and olives.
yields 2 flatbreads
- 1 C of pitted mixed olives roughly chopped (castelvetrano, kalamata, manzanilla)
- 1 T pickled shallots
- 3 t capers
- 1/2 lemon (juice)
Combine ingredients, season to taste. Set aside, in fridge, until ready to use.
Romesco Flat Bread:
- 2 naans
- romesco sauce
- 1 burrata, divided
- olive oil
- olive relish
- flake salt, a few small parsley leaves and fresh oregano
Place pizza stone in oven, pre-heat oven to 425°F. Meanwhile, assemble flat breads. Spoon a layer of romesco sauce evenly on both breads (about 1 T of each). Break each half of burrata into pieces and scatter on flat bread. Drizzle with olive oil, season with salt and pepper. Pull hot pizza stone out of the oven and place both flat breads on stone. Put in oven and cook until edges are browned and cheese is bubbling. Remove flat breads from stone, top with olive relish, flake salt, and parsley and oregano leaves.
cocktail: Yellow Nectarine Sangria
beer: Witbier. The high carbonation of a witbier contrasts the creaminess of the burrata and smokiness of the romesco sauce. An effervescent wit is a great accompaniment to this meal. Some beers to look for: Allagash White, Cisco Grey Lady, Dogfish Head Namaste.