Appetizers & Dips

grilled flatbread with prosciutto + burrata

YOU GUYS! This recipe instantly became one of my all time favorites and will be my summer go-to from now until forever. I spotted this flatbread recipe in Better Homes + Gardens but decided I’d switch up all the toppings to be more meat + cheese oriented, as we do.

I’ve always been intimidated to make any kind of bread from scratch, but this was easy-peasy and tasted fantastic. I’ll absolutely be making these for my next summer shin-dig and can’t wait to try a bunch of different toppings.

You should probably, most definitely, absolutely make these!! 😀

Dough Time: 1 Hour + 20 Minutes
Cook Time: 2 Minutes
Servings: 2

Ingredients
1/3 cup warm water
1 1/2 tsp olive oil, plus more for drizzling
1/2 tsp active dry yeast
1/8 tsp sugar
1 cup bread flour
1/2 tsp kosher salt
8 oz burrata cheese
1/4 cup sliced red onions
handful of arugula
3 oz prosciutto
fresh cracked pepper

To make the flatbread dough, add the warm water, 1 1/2 teaspoons oil, the yeast, and the sugar to a large bowl. Mix together and let stand for five minutes. Then mix in the flour and salt, forming a dough.

Plop this dough onto a lightly floured a surface and knead for up to two minutes until it is smooth and elastic.

Place the dough in a greased bowl (I used non-stick spray) and turn the ball of dough around so that the entire surface is greased. Cover, and let rise at room temp for one hour or until it doubles in size.

Once your dough is raised, turn it onto a floured surface once again and cut it in half. Let each portion rest for 20 minutes.

Finally, stretch each dough portion into an oval, about 10 x 7 inches.

Now it’s time to cook! Place the flatbread dough on the grill (either on the high setting of a gas grill, or the hotter area on a charcoal grill) and cook for 1 to 2 minutes or until golden, turning once. Keep in mind these cook crazy fast, so keep an eye on them. Once cooked to your liking, remove from the heat and place on a large cutting board or pizza paddle. Drizzle olive oil over the flatbreads, then top with spoonfuls of burrata, prosciutto, red onion, arugula and fresh cracked pepper.

Cut with a pizza cutter and devour with a bubbly glass of Prosecco, YUM.

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