Prosciutto Burrata Flatbread: Prepare to be transported to a sun-drenched Italian piazza with every single bite! Imagine the crisp, airy texture of perfectly baked flatbread, generously adorned with creamy, dreamy burrata, salty prosciutto, and a drizzle of balsamic glaze. This isn’t just a recipe; it’s an experience.
Flatbreads, in their simplest form, have been a staple across cultures for centuries, offering a versatile canvas for culinary creativity. While the exact origins of pairing prosciutto and burrata are more modern, they represent the best of Italian cuisine: fresh, high-quality ingredients combined with effortless elegance. Burrata, a relatively recent invention from the Apulia region of Italy, adds a luxurious touch, its creamy interior contrasting beautifully with the salty, cured prosciutto.
What makes this Prosciutto Burrata Flatbread so irresistible? It’s the symphony of flavors and textures. The creamy burrata melts in your mouth, the salty prosciutto provides a savory counterpoint, and the balsamic glaze adds a touch of sweetness and acidity. Its incredibly easy to make, perfect for a quick lunch, an impressive appetizer, or even a light dinner. Plus, it’s a guaranteed crowd-pleaser, offering a sophisticated yet approachable dish that everyone will love. Get ready to elevate your next meal with this simple yet stunning creation!
Ingredients:
- For the Flatbread Dough:
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 1/2 cups warm water (about 110°F)
- 2 tablespoons olive oil, plus more for drizzling
- For the Toppings:
- 4 ounces prosciutto, thinly sliced
- 8 ounces burrata cheese, at room temperature
- 1/4 cup pesto (homemade or store-bought)
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 2 tablespoons balsamic glaze
- Fresh basil leaves, for garnish
- Red pepper flakes (optional), for a touch of heat
- Olive oil, for drizzling
- Salt and freshly ground black pepper, to taste
Preparing the Flatbread Dough:
Okay, let’s get started with the dough! This is the foundation of our delicious flatbread, so we want to make sure we get it right. Don’t worry, it’s easier than you think!
- Combine Dry Ingredients: In a large bowl, whisk together the flour, instant yeast, and salt. Make sure everything is nicely combined so the yeast is evenly distributed. This helps ensure a good rise.
- Add Water and Olive Oil: Gradually add the warm water to the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. Then, add the 2 tablespoons of olive oil. The dough will be a bit sticky, and that’s perfectly fine.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. You’ll know it’s ready when it springs back when you poke it.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size. This is where the magic happens! The yeast is working its wonders, creating all those lovely air pockets that will make our flatbread light and airy.
- Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into two equal portions. This recipe makes two flatbreads, perfect for sharing (or not!).
- Second Rise (Optional): For an even lighter and airier flatbread, you can let the divided dough rest for another 15-20 minutes. Cover them with a towel to prevent them from drying out. This step is optional, but I highly recommend it if you have the time.
Shaping and Baking the Flatbread:
Now for the fun part shaping and baking! This is where we transform our humble dough into beautiful, crispy flatbreads.
- Preheat Oven and Baking Stone (or Baking Sheet): Preheat your oven to 450°F (232°C). If you have a baking stone, place it in the oven while it preheats. This will give you a super crispy crust. If you don’t have a baking stone, a baking sheet will work just fine.
- Shape the Flatbreads: On a lightly floured surface, gently stretch or roll out one portion of the dough into an oval or rectangular shape, about 12-14 inches long and 8-10 inches wide. Don’t worry about making it perfectly symmetrical; rustic is beautiful! Repeat with the second portion of dough.
- Transfer to Baking Stone/Sheet: Carefully transfer the shaped flatbread dough to the preheated baking stone or baking sheet. If using a baking sheet, you might want to line it with parchment paper for easier cleanup.
- Bake: Bake for 10-12 minutes, or until the flatbread is golden brown and slightly puffed up. Keep a close eye on it, as ovens can vary. You want it to be nicely browned but not burnt.
- Cool Slightly: Remove the flatbread from the oven and let it cool on a wire rack for a few minutes before adding the toppings. This will prevent the toppings from melting too much.
Assembling the Prosciutto Burrata Flatbread:
The grand finale! This is where we bring all the delicious elements together to create our masterpiece. Get ready for a flavor explosion!
- Spread Pesto: Spread a thin layer of pesto over each flatbread. Don’t overdo it; you want just enough to add a hint of basil and garlic.
- Add Sun-Dried Tomatoes: Sprinkle the chopped sun-dried tomatoes evenly over the pesto. These add a burst of sweetness and tanginess that complements the other flavors perfectly.
- Add Prosciutto: Arrange the prosciutto slices artfully over the flatbreads. You can fold or tear the slices to create different textures and visual appeal.
- Add Burrata: Gently tear the burrata cheese into pieces and distribute them evenly over the flatbreads. The creamy, milky burrata is the star of the show!
- Drizzle with Olive Oil and Balsamic Glaze: Drizzle a little olive oil and balsamic glaze over the flatbreads. The olive oil adds richness, while the balsamic glaze adds a touch of sweetness and acidity.
- Season: Season with salt and freshly ground black pepper to taste. Don’t be afraid to be generous with the pepper!
- Garnish: Garnish with fresh basil leaves and red pepper flakes (if using). The basil adds a fresh, aromatic touch, while the red pepper flakes provide a little kick.
- Serve Immediately: Slice the flatbreads and serve immediately. The burrata is best when it’s at room temperature, so don’t let them sit for too long.
Tips and Variations:
Here are a few extra tips and ideas to customize your Prosciutto Burrata Flatbread:
- Use Different Cheeses: If you can’t find burrata, you can substitute it with fresh mozzarella or ricotta cheese.
- Add Vegetables: Feel free to add other vegetables, such as roasted bell peppers, artichoke hearts, or grilled zucchini.
- Make it Vegetarian: Omit the prosciutto for a vegetarian version. You can add more vegetables or use a different protein source, such as grilled halloumi cheese.
- Spice it Up: Add a pinch of red pepper flakes to the dough for a subtle heat.
- Use Different Herbs: Experiment with different herbs, such as oregano, thyme, or rosemary.
- Make it Ahead: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just let it come to room temperature before shaping and baking.
- Grilling Option: You can also grill the flatbreads instead of baking them. Grill over medium heat for about 3-4 minutes per side, or until they are golden brown and slightly charred.
Enjoy!
I hope you enjoy this Prosciutto Burrata Flatbread as much as I do! It’s perfect for a quick and easy weeknight meal, a casual gathering with friends, or a special occasion. The combination of flavors and textures is simply irresistible. Bon appétit!
Conclusion:
This Prosciutto Burrata Flatbread isn’t just a recipe; it’s an experience. It’s the perfect blend of salty, creamy, and fresh, all coming together on a crispy, chewy canvas. I truly believe this is a must-try recipe because it’s incredibly easy to make, yet delivers restaurant-quality flavor that will impress your friends and family. The combination of the rich burrata, the savory prosciutto, and the bright arugula is simply divine. It’s a symphony of textures and tastes that will leave you wanting more.
But the best part? It’s incredibly versatile! While I’ve shared my favorite combination, feel free to experiment and make it your own.
Serving Suggestions and Variations:
* For a vegetarian option: Skip the prosciutto and add roasted vegetables like bell peppers, zucchini, or eggplant. A drizzle of balsamic glaze will add a touch of sweetness.
* Spice it up: Add a pinch of red pepper flakes to the flatbread before baking for a little kick.
* Make it a meal: Serve the flatbread with a side salad for a complete and satisfying lunch or dinner. A simple vinaigrette dressing complements the flavors perfectly.
* Elevate the experience: Drizzle with a high-quality olive oil and a sprinkle of sea salt after baking. This will enhance the flavors and add a touch of elegance.
* Get creative with cheese: While burrata is my go-to, you can also use fresh mozzarella, ricotta, or even goat cheese. Each cheese will bring its own unique flavor profile to the flatbread.
* Add some sweetness: A few slices of fresh figs or a drizzle of honey can add a delightful sweetness that complements the salty prosciutto and creamy burrata.
* Make it a party: Cut the flatbread into smaller squares and serve as an appetizer at your next gathering. It’s always a crowd-pleaser!
* Herb it up: Experiment with different herbs like basil, oregano, or thyme. Fresh herbs add a burst of flavor and aroma.
I’ve made this Prosciutto Burrata Flatbread countless times, and it’s always a hit. It’s the perfect dish for a casual weeknight dinner, a weekend brunch, or a special occasion. It’s also a great way to use up leftover ingredients in your fridge. Don’t be afraid to get creative and experiment with different toppings and flavors.
I’m so excited for you to try this recipe! I know you’ll love it as much as I do. It’s a simple yet elegant dish that’s sure to impress. The beauty of this recipe lies in its simplicity and the quality of the ingredients. Using fresh, high-quality ingredients will make all the difference in the final result. So, head to your local grocery store, gather your ingredients, and get ready to create a culinary masterpiece.
I can’t wait to hear what you think! Please, give this recipe a try and let me know how it turns out. Share your photos and comments on social media using [Your Hashtag] so I can see your creations. I’m always looking for new ideas and variations, so feel free to share your own twists on this classic flatbread. Happy cooking! I hope you enjoy every bite of this delicious and easy-to-make flatbread. Let me know in the comments below if you have any questions or if you tried any variations! I’m always happy to help and hear about your culinary adventures.
Prosciutto Burrata Flatbread: A Delicious & Easy Recipe
Homemade flatbread topped with pesto, sun-dried tomatoes, prosciutto, creamy burrata, and balsamic glaze.
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 1/2 cups warm water (about 110°F)
- 2 tablespoons olive oil, plus more for drizzling
- 4 ounces prosciutto, thinly sliced
- 8 ounces burrata cheese, at room temperature
- 1/4 cup pesto (homemade or store-bought)
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 2 tablespoons balsamic glaze
- Fresh basil leaves, for garnish
- Red pepper flakes (optional), for a touch of heat
- Olive oil, for drizzling
- Salt and freshly ground black pepper, to taste
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, instant yeast, and salt.
- Add Water and Olive Oil: Gradually add the warm water to the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. Then, add the 2 tablespoons of olive oil.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into two equal portions.
- Second Rise (Optional): For an even lighter and airier flatbread, you can let the divided dough rest for another 15-20 minutes. Cover them with a towel to prevent them from drying out.
- Preheat Oven and Baking Stone (or Baking Sheet): Preheat your oven to 450°F (232°C). If you have a baking stone, place it in the oven while it preheats.
- Shape the Flatbreads: On a lightly floured surface, gently stretch or roll out one portion of the dough into an oval or rectangular shape, about 12-14 inches long and 8-10 inches wide. Repeat with the second portion of dough.
- Transfer to Baking Stone/Sheet: Carefully transfer the shaped flatbread dough to the preheated baking stone or baking sheet. If using a baking sheet, you might want to line it with parchment paper for easier cleanup.
- Bake: Bake for 10-12 minutes, or until the flatbread is golden brown and slightly puffed up.
- Cool Slightly: Remove the flatbread from the oven and let it cool on a wire rack for a few minutes before adding the toppings.
- Spread Pesto: Spread a thin layer of pesto over each flatbread.
- Add Sun-Dried Tomatoes: Sprinkle the chopped sun-dried tomatoes evenly over the pesto.
- Add Prosciutto: Arrange the prosciutto slices artfully over the flatbreads.
- Add Burrata: Gently tear the burrata cheese into pieces and distribute them evenly over the flatbreads.
- Drizzle with Olive Oil and Balsamic Glaze: Drizzle a little olive oil and balsamic glaze over the flatbreads.
- Season: Season with salt and freshly ground black pepper to taste.
- Garnish: Garnish with fresh basil leaves and red pepper flakes (if using).
- Serve Immediately: Slice the flatbreads and serve immediately.
Notes
- If you can’t find burrata, you can substitute it with fresh mozzarella or ricotta cheese.
- Feel free to add other vegetables, such as roasted bell peppers, artichoke hearts, or grilled zucchini.
- Omit the prosciutto for a vegetarian version. You can add more vegetables or use a different protein source, such as grilled halloumi cheese.
- Add a pinch of red pepper flakes to the dough for a subtle heat.
- Experiment with different herbs, such as oregano, thyme, or rosemary.
- You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just let it come to room temperature before shaping and baking.
- You can also grill the flatbreads instead of baking them. Grill over medium heat for about 3-4 minutes per side, or until they are golden brown and slightly charred.
