1. Preheat & Simmer:  Preheat oven to 400°F.  In a medium saucepan, combine cranberries, sugar, lemon juice and basil over medium heat, stirring until the sugar melts.
2. Boil:  Bring to a boil, stirring occasionally, and boil for 3 minutes.  Reduce heat to low and simmer for 10 minutes.  Let cool 10-15 minutes.
3. Prepare:  Place the flatbreads on a baking sheet.  Spread the cranberry basil mix on the flatbreads.  Tear the burrata apart and scatter pieces over the cranberries.
4. Bake:  Bake at 400°F for 3 to 6 minutes.

Notes:

• Baking for 3-6 minutes will warm and toast the flatbread.  If you prefer a pizza, crunchy style flatbread cook the plain flatbread for 3-4 minutes first then add the toppings and return to the oven until the burrata is melty, about another 3 minutes.
• This recipe can easily be baked in the toaster oven to avoid baking in the heat of the summer.  Follow the recipe directions the same but bake one at a time, directly on the rack.