My husband loves a good traditional pizza. Me on the other hand… less of a fan. I don’t dislike pizza, but I can live with only having it once a month or even less really. I guess I just find it kind of boring. However, I have been known to get pretty excited over gourmet pizzas and flatbreads. Not to long ago I was out to dinner and saw a prosciutto and arugula flatbread on the menu. I ordered it as an appetizer and I really enjoyed it, so I decided to concoct something similar at home. I elevated it a bit with decadent burrata cheese, pear for sweetness, and a drizzle of balsamic glaze. Who doesn’t love a little salty and sweet treat?! It came out so tasty and it was 100% husband/pizza lover approved, so I thought I’d share the recipe with you all!
Burrata, Prosciutto & Pear Flatbread
With rich and decadent burrata cheese and thinly sliced prosciutto and pears this salty & sweet treat is the perfect dish!
- 1 pizza dough thawed and left at room temperature for 30 minutes
- 2 tbsp extra virgin olive oil divided equally
- 1 tsp garlic salt
- 1/2 tsp basil
- 1/2 cup mozzarella shredded
- 8 ounces burrata
- 4 ounces prosciutto thinly sliced
- 1 d'anjou pair thinly sliced
- 1 handfull arugula
- 1 pinch salt & pepper
- balsamic glaze
Preheat the oven to 425 degrees.
Flour your work surface so the dough doesn't stick. Sprinkle some flour on the dough and on your rolling pin. Roll out the dough until 1/2 inch thick or thinner. Move dough to either a backing pan, pizza crisping pan, or pizza stone.
In a small bowl, mix 1 tbsp extra virgin olive oil, garlic salt, and basil together. Brush all over pizza dough. Roll and pinch edges of dough to create a crust. Place in the oven and bake for 10 minutes.
Take crust out and brush with more EVO. Add mozzarella cheese evenly to crust. Break apart burrata and place atop mozzarella. Place back in the oven for 5 to 6 minutes until cheese is bubbling and melting.
Top the crust and cheese with the prosciutto and pears. Place back in the oven for 5 minutes, until the edges of the prosciutto are crisp.
In a bowl, mix together the arugula with a splash of EVO, salt and pepper. Take pizza out and allow it to cool for 5 minutes. Add the arugula. Drizzle top of flatbread with balsamic glaze.