Prosciutto, Asparagus and Burrata Flatbread
Spring has sprung! Which means my mind is fully focused on foods that make me feel like we're on the pathway to warmer days. The foods I'm referring to of course are fresh, springy produce like peas and asparagus, lots of bright, fresh lemon and foods that generally look light, cheery and bright like the season that is spring!
So if you're with me on this notion and you’re already hooked on this post solely for the fact that the photo is seriously the poster child of food porn, than this is the bright, springy recipe you need in your life!
My very spring forward prosciutto, asparagus and burrata flatbread is a real show stopper on many levels. Let's first just talk about the crispiest, most perfect flatbread layer you could ever imagine that's achieved from a screaming' hot oven and some "good" olive oil. Yep, folks, that's really all there is to it! Pro tip: for an added layer of flavor, try using an herb and garlic flavored pizza dough.
Then let's just talk about the fact that the pizza has creamy, decadent burrata on it. That is all.
Oh, and to top it off there's crisp, bright shaved asparagus for a taste that's uniquely spring followed by salty, rich prosciutto slices and vibrant lemon zest to tie it all together.
And just like that, in one single bite, you have tasted the essence of spring. Cheers to that!
Prosciutto, Asparagus and Burrata Flatbread
Ingredients
1 store bought pizza dough, plain or garlic and herb
Flour
Extra virgin olive oil
Sea salt
About 1/2 a bunch of fresh asparagus, ends trimmed and shaved or sliced thinly lengthwise
8 oz burrata cheese
6 oz prosciutto
Zest of one lemon
Directions
Preheat oven to 500 degrees. Let dough sit at room temperature while oven preheats. Sprinkle flour onto a large baking sheet and stretch dough as thin as possible to create a flatbread shape but, let's be honest, this pizza/flatbread could be any shape your little heart desires and it would taste good, right? Drizzle generously with olive oil and sprinkle sea salt over edges. Bake for 6-8 minutes, until just golden brown and slightly crispy.
Remove from oven and add chunks of burrata, literally just start to tear the creamy burrata into rustic pieces with your hands and spread all over the pizza. Bonus points: you get to lick your fingers when you're done! Then scatter the shaved asparagus pieces around the burrata. Bake for another 3-4 minutes, until burrata is just melting and asparagus has a slight char on it.
Immediately top with prosciutto slices and fresh lemon zest. Drizzle with more olive oil, slice and devour.
