Peach, Burrata and Sopressata Flatbread

A cross between a summer salad and a griddled pizza

Pizza is eternal, but in the summer months you want something a little lighter, a litter more fresh. That’s what this dish is. You still get the satisfying bite of cheese-topped dough, only here the cheese is fresh burrata and you don’t need an oven. It’s quick, it’s easy, it’s over-the-top delicious, and it’s the ideal summer bite.

A cross between a summer salad and a griddled pizza

Prep Time : 5 min.
Cook Time : 10 min.
Total Time : 15 min.
Serves 1

Ingredients

1 small bunch of arugula
2 fresh peaches, cut in medium-width slices
2-3 balls of Murray’s Burrata
2 tbsp Murray’s Italian Olive Oil
2 tbsp Murray’s Barrel-Aged Sherry Vinegar
1 pinch Malden salt
3 oz Murray’s Prosciutto di Parma
1 pinch cracked black pepper
or 3 oz Murray's Sopressata, sliced
1 flatbread

Directions

Toss peaches in sherry vinegar, oil, and a pinch of salt until just coated. Set aside.
Warm flatbread either on a grill or in an oven. When grilling, brush lightly with olive oil to improve crispness and flavor.
Arrange arugula as a base layer on the bread. Cut each burrata ball into 6 piecs and arrange on top of arugula. Arrange slices of peach around the burrata. Drape slices of prosciutto in areas between burrata and peach pieces. Finish by drizzling oil across the whole surface and then sprinkling with malden salt and cracked pepper.

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Peach, Burrata and Sopressata Flatbread

Peach, Burrata and Sopressata Flatbread

Ingredients

Directions

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