San Valentino Flat Bread & Burrata

I just love this beet flat bread for Valentines. The beet is not an over powering flavor, with the seasoned salt flakes, extra virgin olive oil, burrata and basil its just heaven. You can purchase beet powder from amazon Beet powder is also great for making risotto, pasta dough or in protein drinks.

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San Valentino Flat Bread & Burrata

This flat bread dough is just so beautiful with great flavor. A very easy starter course for Valentines Day.



6 ounces oo-flour or all purpose

3/4 teaspoon sea salt

1 tablespoon beet powder

1 teaspoon instant yeast

4 ounces warm water – 100* – 120*

Flat Bread Topping

olive oil

flaked sea salt

burrata cheese

basil leaves


In the mixing bowl of your kitchen aid place all your dry ingredients. Have your dough hook in place and give a few spins to mix all the dry ingredients together.. While the mixer is running slowly pour in the warm water. The dough should start cleaning the side of the bowl. Knead for about 4 -5 minutes. 

If the dough looks to wet you may add a tablespoon of flour at a time until the dough starts forming a ball. If the dough looks to dry you can water 1 tablespoon at a time until the dough ball come together nicely.

Place the dough ball in a medium size bowl that has been sprayed with oil. Cover with plastic wrap and let rise in a warm place for at least one hour.. 

Place a pizza stone in the center of the oven and pre heat at 450*

When the dough has risen, place it on a floured surface. With a rolling pin roll it out in a thin circle. Place on a pizza peel or back of a sheet pan that has a little corn meal sprinkled on top. Brush with olive oil and sprinkle with flaked sea salt. Slide the dough onto the pre heat pizza stone and cook for 12 – 15 minutes. Turn half way through the cooking time.  Less cooking times produces a softer chewier flat bread, longer cooking time will produce a crispier flat bread.

When cooking is complete and remove to a wire baking rack. Let cook for just a few minutes. Then you can place on a serving board garnish with an extra drizzle of EVOO, burrata and fresh basil leaves..

  • Author: Chef Shelly