Summer Vegetable & Burrata Pizza

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Summer vegetable burrata pizza is a simple weeknight meal thanks to store-bought naan and jarred pesto. Serve it with a side salad to make it a meal, or as an appetizer on its own.

  • Author: Leanne
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Quick and Easy
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian


  • 1 naan bread (or other store-bought flatbread)
  • 2 Tbsp prepared pesto
  • 1/3 cup grape tomatoes
  • red onion (a few thin slices)
  • 1/4 cup frozen fire-roasted corn, thawed in a skillet
  • 12 kale leaves, torn (stems removed)
  • 1 2-ounce ball of burrata cheese
  • optional: red pepper flakes


  1. Preheat oven to 375 degrees.
  2. Spread pesto on naan, then add tomatoes, onion, corn and kale. Tear burrata cheese into small pieces and scatter around the top of the pizza.
  3. Bake on a parchment-lined baking sheet for 8-10 minutes, or until crust is crispy and cheese is melted. Wait a few minutes to cut into wedges. Finish with red pepper flakes. Serve immediately.



  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend. 
  • If you can’t find burrata cheese, substitute fresh mozzarella.
  • You can also throw this on the grill if you want to keep the house cool!