Peach, Prosciutto, and Burrata Summer Flatbread is a new summer favorite! Fresh, flavorful, and totally satisfying!
Coming at you hot with another pizza recipe but this Peach, Prosciutto, and Burrata Summer Flatbread has a sophisticated upgrade! You won't be able to get enough of this and it is so easy to make!
This flatbread comes together in no time and has so many flavors of the summer. If you have never had a fruit and cheese combo with prosciutto then you are seriously missing out! This is basically a charcuterie board flatbread style and there pretty much isn't anything better.
Reader Review
⭐️⭐️⭐️⭐️⭐️
"It's criminal that this recipe only has 3 stars. We tried this a few weeks ago and it is an instant favorite. One of the best looking dishes I've made too, and I cook daily. Would strongly recommend, especially as a light summer dinner!"
- Rob
Ingredients Needed
Flatbread Toppings
- Pesto
- Peach
- Prosciutto
- Arugula
- Balsamic Glaze
- Burrata
- Pinch of Sea Salt & Fresh Cracked Black Pepper
How to Make
Once you have made your flatbread crust all that is left to do is layer the toppings.
The topping amounts are relative in my opinion. Put as much or as little as you want on top, that's the beauty of making your own!
- On the cooked flatbread crust, spread out pesto evenly across the crust spreading it to the edges (use as much or as little as you would like -- the ingredient list is just a suggestion).
- Slice the ripe peach into thin slices and arrange it across the top of the flatbread.
- Sprinkle a good handful of arugula on top.
- Sprinkle with fresh cracked black pepper, a little sea salt, and a drizzle of Balsamic Glaze.
- Finish off with the burrata. Take the large burrata ball and tear it into small chunks laying them on top of the flatbread toppings.
How to Make Homemade Pizza Dough
I am using the same homemade pizza dough recipe that I used in my cast iron pizza recipe here. This recipe makes 4 personal pan-size pizzas. You can either make 4 small flatbreads or just 2 larger ones to share.
That flatbread recipe is very simple - but if you want an even easier recipe, then you can use my 3 Ingredient Pizza Crust recipe which is DIVINE! It doesn't get as crispy as the other homemade pizza dough recipe, but it was this incredible chewy texture that you will love. And you can hold it like a regular pizza still too so it's just another great option!
OR you can use store-bought pizza dough. Whichever option you prefer is totally great!
Different Variations of Flatbread
You can be creative with this recipe just like if you were making your own homemade pizza!
- Try adding summer garden fresh tomatoes to this
- Cheese and Banana peppers with fresh basil and cracked black pepper
- Pineapple, traditional red pizza sauce, mozzarella, and Proscuitto
- and of course, there is always meat lovers!
Have fun with your creations! Get your kids, family, or friends in the kitchen with you to help you make this. Let everyone help roll out the dough and top it with their own toppings. This would make for an excellent dinner party menu!
Flatbread and pizza dough are so easy to make ahead and freeze. Making it perfect to have homemade pizza on hand anytime the craving hits!
To Freeze Your Homemade Flatbread Dough:
Go ahead and roll out and bake the pizza crust as instructed. Let it cool completely then tightly wrap with plastic wrap a couple of times. Store them flat in the freezer for up to 3 months. When you are ready to use them just go ahead and pull them out, top with whatever you were planning on, and then bake for around 5-10 minutes or until your cheese is melty and toppings are hot (unless you're making this flatbread which doesn't cook again. So let it come to room temp and just pop in the oven for a couple of minutes to warm up - but be careful to watch it so it doesn't burn).
How to Freeze Pizza Dough
You can also make the dough up to the point of the first rising. After that rise is finished, separate out into 2 or 4 individual pizza dough balls. Wrap tightly in plastic wrap 3 times and store in a freezer-safe zip-top bag in the freezer for up to 6 months. When needed, place in the fridge 24 hours beforehand to thaw. Lay on the counter 1 hour before needing to bake and proceed with the recipe as directed.
Recipe
Peach, Prosciutto and Burrata Summer Flatbread
- Total Time: 3 hours 10 minutes
- Yield: 4-6
Description
This Peach, Prosciutto, and Burrata Summer Flatbread hit all the high notes of summer flavor. It is simple to put together and has a sophisticated touch to the flatbread.
Ingredients
Dough
- Get the homemade pizza dough recipe here. This recipe makes 4 personal pan-size pizzas. You can either make 4 small flatbreads or just 2 larger ones to share.
- Or you can use this 3 ingredient pizza dough recipe for an easier and more chewy dough if you prefer!
- Or just use store-bought for a super easy and fast option!
Toppings
- ⅛ - ¼ Cup Pesto
- 2 Ripe Peaches
- 4 Ounces Prosciutto (or 3-4 slices)
- Handful of Arugula
- Balsamic Glaze
- 8 Ounces Burrata
- Pinch of Sea Salt & Fresh Cracked Black Pepper
Instructions
Dough
- Made the homemade dough according to the recipe directions. I like to make 2 large size flatbreads for this recipe.
- Roll dough out into a long oval or rectangle shape and place it on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 475 degrees for 10 minutes, or until as crispy or not as you would like.
- Remove from the oven.
- Alternatively if using store-bought, follow the baking instructions.
Toppings:
- On the cooked flatbread crust, spread out pesto evenly across the crust spreading it to the edges (use as much or as little as you would like -- the ingredient list is just a suggestion).
- Slice the ripe peach into thin slices and arrange it across the top of the flatbread.
- Sprinkle a good handful of arugula on top.
- Sprinkle with fresh cracked black pepper, a little sea salt, and a drizzle of Balsamic Glaze.
- Finish off with the burrata. Take the large burrata ball and tear it into small chunks laying them on top of the flatbread toppings.
- Enjoy!
Notes
- For other fun twists add a sprinkle of red pepper flakes for some heat or brush some garlic butter over the crust edges before baking for an irresistible buttery flatbread flavor.
To Freeze Your Homemade Flatbread Dough:
- Go ahead and roll out and bake the pizza crust as instructed.
- Let it cool completely then tightly wrap with plastic wrap a couple of times.
- Store them flat in the freezer for up to 3 months.
- When you are ready to use them just go ahead and pull them out, top with whatever you were planning on, and then bake for around 5-10 minutes or until your cheese is melty and toppings are hot (unless you're making this flatbread which doesn't cook again. So let it come to room temp and just pop in the oven for a couple of minutes to warm up - but be careful to watch it so it doesn't burn).
- Prep Time: 3 hours
- Cook Time: 10 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 233
- Sugar: 4.1 g
- Sodium: 394.1 mg
- Fat: 11.9 g
- Carbohydrates: 21.8 g
- Fiber: 2.3 g
- Protein: 8.8 g
- Cholesterol: 0 mg
Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Morgan says
We found this recipe and I was very excited about it. As I was making it the prosciutto was not mentioned besides in the ingredient list. I ended up putting it between the pesto and the nectarines which we used instead of peaches, and it was very tasty!
Heather Bilyeu says
Hi Morgan! You are right - totally an editing mistake on my part that the prosciutto is not included in the directions, I am so sorry! I try hard to edit multiple times but something things still slip through the cracks - thank you for pointing it out so I can fix it now! And thanks for making the recipe, I am glad you liked it....and the nectarines sound like a delicious substitution I will have to try!
Rob says
It's criminal that this recipe only has 3 stars. We tried this a few weeks ago and it is an instant favorite. One of the best looking dishes I've made too, and I cook daily. Would strongly recommend especially as a light summer dinner!
Heather Bilyeu says
Haha thank you Rob! I haven't made this in a long time and seeing your comment got me inspired to make it this week because it is so so good! One of my summer favorites for sure - thank you for making!