This flatbread pizza features creamy burrata cheese, fresh basil, juicy peaches, and prosciutto for the ultimate summer appetizer or evening dinner. This combination of ingredients makes the ultimate sweet and salty pairing.
Ingredients
Peaches
I can’t ever get enough of summer. So peach season is my favorite time for sweet summer flavors. I love visiting my parents in Wisconsin, just in time for beautiful, homegrown peaches. The sweeter and juicier the peaches are, the better they will be on this flatbread. Opt for peaches that are very fragrant, but slightly firm as they will soften while cooking and will be easier to cut and hold their shape if they are slightly underripe.
Burrata
What is burrata cheese? Burrata tastes and is made similarly to mozzarella, however, the inside of the cheese ball varies. While mozzarella is firm throughout, burrata is mozzarella that’s formed into a pouch and filled with soft, stringy cream and curd. Burrata is a current favorite of many chefs due to its new, uniqueness, and trendiness in the culinary world.
Prosciutto
Prosciutto is a thinly sliced Italian meat that can be found in the meats section of most grocery stores. One package will do, and it can be rolled a little and sliced to make slightly thicker pieces of meat. In this pizza, it’s roasted on top of the pizza, to become lightly crispy.
Basil
Fresh basil can be sliced for the top of this pizza to add a fresh, summery appeal.
Flavor
Olive oil, garlic minced, sea salt, pepper, and balsamic glaze complement the other ingredients in this pizza.
How to Make Peach and Burrata Pizza Flatbread
Heat up your pizza stone. Place your pizza dough on a flat surface. Flatten it out using a rolling pin.
Mix olive oil, garlic, sea salt, and pepper. Brush the pizza crust with half of the mixture. Set aside the other half.
Cover the crust with about half the burrata cheese (torn into pieces), the peach slices, and the prosciutto.
Carefully place the pizza on the stone. Bake for 8-10 minutes. Top with the remaining burrata cheese (torn into pieces) and brush with the remaining olive oil mixture. Continue to bake for 2 minutes or until crust is golden brown. Remove the pizza from the oven. Top it with the basil and drizzle with balsamic glaze, then slice and serve.
When to put burrata on pizza?
Burrata cheese can be added prior to baking, if you prefer the cheese at its normal pizza texture, like the melted mozzarella on a classic margherita pizza. To really enjoy the special texture of the burrata, I recommend adding some prior to baking so it melts like mozzarella, and then adding a minute or two more prior to removing the pizza from the oven, that way you also get to enjoy the uniqueness of burrata – its soft cream and curd.
Tips and Tricks
- Ripeness of peaches: Select peaches that are very fragrant, but slightly firm as they will soften while cooking and will be easier to cut and hold their shape if they are slightly underripe.
- Rolling dough: Pizza dough rolls easiest if you use it at room temperature. Make sure the surface is lightly floured (*gluten free flour if needed) as well as the top of the dough. Roll it with a rolling pin and rotate the dough often so it spreads evenly. Some people also prefer to roll it between two sheets of parchment paper for easier transfer to the stone.
FAQ
This pizza is delicious served as a main dish alongside a light summer salad or as an appetizer (cut into smaller flat-bread like pieces) alongside other light summery appetizers like these Easy Mozzarella Melon Prosciutto Skewers or another peachy favorite – Peach and Prosciutto Appetizer.
As variations to this recipe you can swap peaches for pears or pitted cherries. Arugula can be added to the base if more greens are desired. Honey can be added or substituted for balsamic reduction.
Other popular varieties of burrata pizzas include: tomato sauce + basil + burrata, prosciutto + burrata, and really pizza recipe where you’d typically use mozzarella cheese but would like to try something different.
Sure! Just buy prepared flatbreads (these are usually prep-cooked) and follow the rest of the instructions but shorten the baking time to 6-8 minutes or just until hot.
Burrata cheese is becoming more common and available at most larger or specialty grocery stores by the other fresh cheeses. I get mine at Trader Joe’s as it tends to be more affordable.
Yes, the crust, however, won’t be as crispy. Spread the pizza dough over top of parchment paper on a baking tray. Bake as directed above.
Here’s to enjoying creamy burrata cheese and sweet juicy peaches in the best pizza you’ll have this summer…and regaining our sparkle together,
✧❈✯✦Jenn✦✯❈✧
Peach and Burrata Pizza Flatbread
Ingredients
- 1 (16 oz) refrigerated pizza dough (gluten free if needed– I used Trader Joe’s Gluten Free Pizza Crust)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon sea salt
- ¼ teaspoon pepper
- 8 ounces burrata cheese
- 1 peach , pitted, thinly sliced
- 4 slices of prosciutto, torn/cut into pieces
- 1 tablespoon fresh basil, roughly chopped
- Balsamic glaze
Instructions
- PREHEAT to 450°F with a pizza stone in. Let the stone heat up for about 30 minutes.
- Place your pizza dough on a flat surface. Flatten it out using a rolling pin.
- Mix olive oil, garlic, sea salt, and pepper. Set aside half of the mixture. Brush the pizza crust with the other half of the mixture.
- Cover the crust with about half the burrata cheese torn into pieces, followed by the peach slices, and the prosciutto.
- Carefully place the pizza on the stone. Bake for 8-10 minutes. Top with the remaining burrata cheese (torn into pieces) and brush with the remaining olive oil mixture. Continue to bake for 2 minutes or until crust is golden brown.*
- Remove from the oven. Top with the basil and drizzle with balsamic glaze. Slice and serve.
Made this as written, and it was really good. Great combination of flavors!
Thank you, glad you liked it.
My daughter made this from me and it was really good with fresh peaches
Thank you – fresh produce makes a world of difference!