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
Scale
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
- 1/8 - 1/4 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
Keywords: Peach, Prosciutto and Burrata Summer Flatbread
