Storage
This flatbread is best eaten immediately while the dough is still crispy and the burrata is still cool. Leftovers can be stored loosely covered at room temperature for up to a few hours or in the fridge for up to 1 day. Reheat in the oven at 375F for 5 minutes to bring back some of the crispiness. The burrata will not be the same after refrigerating but the flatbread will still taste good. Not recommended for freezing.
Peach Burrata Flatbread
Peach burrata flatbread is my homemade answer to one of my favorite appetizers at Black Liquor Market in LA. Their version is incredible and also twenty dollars a pop, which is a perfectly reasonable price until you realize you could make four times as much at home for the same cost. Grilled pizza dough, fresh pesto, arugula, grilled peaches, torn burrata, hot honey, and pistachios.
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Servings: 4
Calories: 345kcal
Ingredients
- 1 store bought pizza dough ball I love the Trader Joe's dough or you could ask your local pizza joint to buy dough
- Extra virgin olive oil for kneading and oiling the grill
- ½ cup pesto store bought or homemade
- 1 cup fresh arugula
- 2 ripe but firm peaches sliced into half moons
- 1 cup burrata torn into pieces
- Hot honey for drizzling
- ¼ cup pistachios roughly chopped
Instructions
Rest the dough
- Remove the pizza dough from the fridge and let it sit at room temperature for 30 minutes to two hours. Longer is better if you have time. Lightly flour a clean work surface and knead the dough for 2 to 3 minutes until smooth. Roll it into a ball, rub the surface with a little olive oil, place it in a bowl, and cover tightly with plastic wrap. Let it rest at room temperature for at least 30 minutes and up to 2 hours. The longer it rests the easier it will be to roll out thin.1 store bought pizza dough ball, Extra virgin olive oil for kneading and oiling the grill
Grill the dough
- Preheat your grill to medium high heat. Oil the grates very generously with a folded paper towel dipped in olive oil. On a lightly floured surface, roll the rested dough into a long oval roughly a quarter inch thick. It does not need to be perfect. Rustic is the whole point.
- Carefully lay the dough on the oiled grill. Cook for 2 to 3 minutes without moving it until the underside has visible char marks and the dough has puffed slightly. Flip carefully and cook for another 2 to 3 minutes on the other side. Remove from the grill and set aside.
- If using the oven, preheat to 500F with a pizza pan or upside down baking sheet inside for at least 10 minutes. Slide the rolled dough onto the hot pan and bake for 4 to 5 minutes per side until charred and crispy.
Grill the peaches
- Lightly oil the grill grates. Lay the peach slices in a single layer on the grill. Cook for 3 minutes per side until caramelized and slightly charred with visible grill marks. Remove carefully and set aside.2 ripe but firm peaches
Assemble
- Spread the pesto evenly over the grilled flatbread all the way to the edges. Scatter the arugula over the pesto in an even layer. Arrange the grilled peach slices over the arugula. Tear the burrata into generous pieces and scatter over the peaches.½ cup pesto, 1 cup fresh arugula, 1 cup burrata
Finish and serve
- Drizzle hot honey generously over the entire flatbread. Scatter the chopped pistachios over the top. Serve immediately while the flatbread is still warm and the burrata is still cool and creamy. This is a dish that does not wait well so get it to the table the moment it is assembled.Hot honey for drizzling, ¼ cup pistachios
Video
Notes
Nutrition facts are only estimates.
Nutrition
Serving: 2slices | Calories: 345kcal | Carbohydrates: 13g | Protein: 14g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 303mg | Potassium: 189mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1434IU | Vitamin C: 4mg | Calcium: 382mg | Iron: 1mg
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