Have You Tried Bob’s Red Mill Flatbread Mix?
These days, many of us are having date night right at home. So, what can you make for dinner? Why not try a delicious Pesto Burrata Flatbread Pizza made with Bob’s Red Mill grain-free, gluten-free Flatbread mix?
Bob’s Red Mill’s new line of grain-free mixes are perfect for all your baking needs (including desserts!)
They are delicious, quick to prepare, easy-to-use mixes that offer the scrumptious flavor and tempting aroma of traditional baked goods, without the grains. They’re made with simple ingredients like almond, cassava and coconut flours. The mixes are vegan, paleo, gluten-free and perfect for those with
allergies.
For this flat bread simply combine the mix with an egg, oil and a small amount of water. Flatten on a baking sheet. Bake for 10 minutes.
While it’s baking sauté the mushrooms in olive oil until they are golden brown. I used a combination of Portobello’s, baby bellas and cremini mushrooms. Any combination or just one type is perfectly fine.
Remove the flatbread from the oven and spread the pesto over the surface. Add the sautéed mushrooms and put it back into the oven for a few more minutes until the edges begin to brown.
As soon as it’s ready break or cut the burrata into at least 3 pieces and place on the flatbread so that it can melt into it. Cut the flatbread up and serve it immediately. You want it to be hot and enjoy the melting cheese. Season with a little salt and cracked pepper and it’s done!
You’ll definitely want to try Bob’s Red Mill Flatbread mix for your next date night!
So good!
Pesto Burrata Flatbread Pizza
Ingredients
- 1 package Bob’s Red Mill Grain-Free Flatbread Mix (mixed according to package)
- 4 tbsp pesto
- 1 cup mushrooms, sliced
- 1 tbsp olive oil
- 1 large Burrata (or 2 small/medium)
- Arugula
- Salt and cracked pepper to taste
Instructions
- Mix the flatbread according to the directions. Flatten on a parchment lined baking pan. Bake in a 350 degree oven for 10 minutes.While it’s baking, add olive oil to a pan over medium heat. Add mushrooms and sauté until browned. Remove from heat. Spread pesto on to the flatbread. Scatter mushrooms around. Place back into the oven for another 10-15 minutes until the edges are browned. Remove from the oven and immediately place on the large burrata by breaking it into 3 pieces first. If you have 2 smaller ones, break them in half and add 3 halves to the flatbread. Top with salt, cracked pepper and a hand full of arugula.
