½teaspoonTony Chachere's Original Creole Seasoning
Honey Balsamic Drizzle (to drizzle over pizza before serving)
2Tablespoonshoney, heated
2Tablespoonsbalsamic vinegar
½teaspoonTony Chachere's Original Creole Seasoning
Pizzas
6individualflatbreads such as Naan
2medium-sizefresh peaches, sliced
8ouncesBurrata cheese
½smallred onion, thinly sliced
½cupsliced almonds
12mediumbasil leaves
½ teaspoonTony Chachere's Original Creole Seasoning
Instructions
Honey Base
Heat honey in microwave safe bowl or cup for 30 seconds.
Add olive oil, and Creole seasoning and whisk until well combined.
Honey Balsamic Drizzle
Heat honey in microwave-safe bowl or cup for 30 seconds.
Add olive oil, balsamic vinegar and Creole seasoning and whisk until well combined.
Pizzas
Brush each flat bread with warm honey base to within ¼-inch of edge.
Prepare your toppings: Thinly slice red onion. Chiffonade (cut into thin strips) your basil leaves. Slice peaches in half and remove pit. Cut each peach half into 7-8 thin slices.
On top of your flatbread place several thin slices of red onion and arrange (4-5) peach slices.
Tear Burrata cheese into approximately 18 pieces (be careful to retain creamy filling.) Top your flatbreads with the small pieces of cheese.
Sprinkle with almonds, half of your basil ribbons, and with ¼ teaspoon Creole seasoning.
Bake at 350 degrees for 7-8 minutes or until almonds turn golden and cheese begins to melt.
Remove from oven, let cool slightly, then sprinkle additional fresh basil ribbons over each piece. Drizzle flatbreads with honey balsamic glaze and serve immediately.