Summer Flatbread with Grilled Peaches, Prosciutto, and Burrata
This summer flatbread is topped with grilled peaches, creamy burrata, basil pesto, and prosciutto for an easy and delicious meal.
Servings: 1 flatbread
Ingredients
- 1 flatbread dough recipe makes 2 flatbreads (measurements below are for ONE flatbread)
- 2 peaches, cut into wedges grilled
- 2 pieces prosciutto
- 1 burrata
- ½ cup basi pesto
- 1 handful arugula
- fresh basil
- balsamic glaze
- extra virgin olive oil
- Pinch red pepper flakes optional
Instructions
- Preheat pizza stone at 550 degrees F for ~45 minutes.
- Add parchment paper to a pizza peel (or the underside of a baking sheet)
- Roll out dough to form a flat oval shape that's about ¼ inch thick. Pick up the dough and lay gently on top of the parchment paper. If it spring back a little, just use your hands to gently stretch it back into shape.
- Drizzle a bit of olive oil on the flatbread and sprinkle with kosher salt.
- Lower oven temperature to 450 degrees F and gently slide the flatbread onto the pizza peel. After 1-2 minutes, check on the dough and gently pop any bubble that are beginning to form with a sharp knife or spatula. Let finish baking for ~10-15 minutes, or until the flatbread is beginning to brown and the bottom is crisp.
- Remove the pizza using the pizza peel. Spread the basil pesto on the bottom, sprinkle with the arugula, then layer the grilled peaches, prosciutto, and burrata. Add some fresh basil and then drizzle the balsamic glaze. Finish with a drizzle of extra virgin olive oil, a pinch of kosher salt, and a pinch of red pepper flakes.