Prosciutto & Burrata Flatbread
Delicious 15-minute flatbread with prosciutto, burrata, Parmesan, and arugula. Perfect for a quick lunch or dinner.Makes 4 servings. Prep: 10 min., Cook: 5 min.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertolli.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Pastry brush
- Measuring spoon
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Grater
- Kitchen shears
- Pepper mill
- Cooling rack
Ingredients
- 2 par-baked flatbread crusts (12x5 inch)
- 2 tablespoons extra-virgin olive oil, ( divided)
- 1 cup Bertolli® Olive Oil & Garlic Sauce
- 1/2 cup shredded Parmesan cheese
- 4 cups baby arugula
- 6 slices prosciutto, ( cut into thin strips (about 3 ounces))
- 8 ounces ounces burrata cheese, ( drained, torn into bite-size pieces)
- cracked black pepper
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