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Burrata, Prosciutto, and Arugula Flatbread with Fig Jam is a wonderful recipe for any time of year. It’s light, flavorful, and packed with fresh ingredients. It’s so damn delicious! The burrata is rich and creamy, and one ball is the perfect amount for the flatbread. The prosciutto is nice and salty and adds a nice texture to each bite. The arugula is a nice pizza topping because it adds fresh flavor and a bit of crunch to each bite. You often see this combination in recipes (burrata, prosciutto, arugula) so you know this pizza will be good!
The recipe can be found here.
Start by preheating the oven to 375 degrees F. Place the naan flatbread on a baking sheet and spread fig jam on each flatbread.
Break apart the burrata and divided between the flatbreads. Bake for 7 minutes. Then remove from the oven, divide the prosciutto between each flatbread, and bake for an additional 5 minutes.
In a small bowl, toss the arugula with olive oil. Remove the flatbreads from the oven and top each with arugula. Drizzle balsamic glaze over the top.
Slice, serve, and enjoy!
The recipe can be found here.
This recipe is an alternative version of the Arugula Salad with Burrata & Prosciutto. I posted about in August. I thought making it into a flatbread would be fun 😊
If you have a hard time finding burrata or prefer a different cheese, substitute with mozzarella pearls or fresh sliced mozzarella. You could also add a drizzle of honey or some fresh peach or apple slices, depending on seasonal availability. Any combo would taste great!
Happy Cooking!
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