Flatbreads with ham, burrata and pesto

Ingredients

• 4 pains naans
• 2 packs of Olymel sliced ​​cooked ham (150g each)
• 1/2 small red onion, sliced
• 1 burrata (250g), broken into pieces
• Salt and pepper to taste
• 10 ml (2 tsp) of olive oil

For the almond and roasted pepper pesto:

• 2 roasted red peppers
• 80 ml (1/3 cup) of toasted sliced ​​almonds
• 60 ml (1/4 cup) grated Parmesan cheese
• 60 ml (1/4 cup) of olive oil
• 15 ml (1 tbsp) of red wine vinegar
• 15 ml (1 tbsp) chopped garlic
• 10 fresh basil leaves
• 4 sun-dried tomatoes
• Salt and pepper to taste

Steps

• Preheat the oven to 220°C (425°F).
• Place the pesto ingredients in a food processor. Blend until smooth.
• Place the naan breads on a baking sheet lined with parchment paper.
• Brush the breads with pesto, then top with slices of cooked ham, red onion and pieces of burrata.
• Bake for 12 to 15 minutes, until the edges of the naans are golden brown and the cheese is slightly melted. Remove from the oven.
• Season the naan breads with salt and pepper, then drizzle with oil.