Sourdough recipes are becoming increasingly common because sourdough bread makes for an excellent base for most dishes, like toasts, bruschetta, sandwiches, and even flatbreads. Case in point, this pesto-burrata sourdough flatbread that beautifully combines baked flatbread with creamy burrata and nutty pesto. The creamy, molten interior (stracciatella) of the burrata contrasts with the slightly firm shell of the cheese and the fresh, firm texture of toppings like tomatoes or greens. The result is a balanced combination of savoury, tangy, creamy, and sometimes sweet and spicy (depending on the toppings). To make this sourdough recipe, you need to have an active sourdough starter (or discard). While you can use store-bought sourdough bread to save on time and effort, homemade bread allows you more control over the texture, shape, and quality of the flatbread. You can also customise the toppings to include mushrooms, olives, or even roasted peppers to the mix. This pesto-burrata sourdough flatbread offers approximately 12-20 g of protein per serving, depending on the size of the bread. The combination of mozzarella-based burrata and pesto makes it quite filling. You can also use a thinner dough or fewer toppings to reduce the fat and calorie count. Ultimately, this remains a popular artisan-style dish that any and every home cook can recreate at home in just a few simple steps.