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Flatbread with Fava Beans, Cucumbers, and Burrata

Flatbread with Fava Beans, Cucumbers, and Burrata

Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.


2 cups shelled fava beans (from about 2 pounds pods)

Kosher salt

2 tablespoons fresh lemon juice

2 tablespoons olive oil, plus more for grill

Freshly ground black pepper

2 Persian cucumbers, thinly sliced

2 tablespoons unseasoned rice vinegar

½ Garlic-Herb Naan or 1 pound store-bought pizza dough, room temperature, halved

2 8-ounce balls burrata or fresh mozzarella, drained

Basil leaves (for serving)

1 teaspoon toasted sesame seeds

Flaky sea salt


Cook fava beans in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a mesh sieve, transfer to a colander set in a bowl of ice water. Drain and peel. Combine lemon juice, 2 Tbsp. oil, and half of fava beans in a medium bowl and lightly mash with a fork. Stir in remaining fava beans; season with kosher salt and pepper.

Combine cucumbers and vinegar in a medium bowl; season with kosher salt. Let sit until slightly softened, 10–12 minutes.

Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10x8" oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill the remaining piece of dough.

Transfer flatbreads to a work surface. Tear burrata into pieces and divide between flatbreads; top with fava bean mixture, cucumbers, and basil. Sprinkle with sesame seeds, sea salt, and pepper.

Do Ahead: Fava beans can be cooked 3 days ahead. Cover and chill.

Credit: https://www.bonappetit.com/recipe/flatbread-with-fava-beans-cucumbers-and-burrata

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