Murray's Grilled Flatbread with Peach, Burrata and Sopressata

Name: Murray's Grilled Flatbread with Peach, Burrata and Sopressata
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 small bunch arugula; 2 fresh peaches, cut into medium-width slices; 3 ounces Murray’s Prosciutto di Parma; 3 ounces Murray's Sopressata, sliced; 8 ounces burrata, each ball cut into 6 pieces; 2 tablespoons olive oil; 2 tablespoons sherry vinegar or red wine vinegar; 1 pinch salt; 1 pinch cracked black pepper; 1 flatbread

Shop Ingredients

This mouthwatering summer pizza layers arugula, burrata, sweet-tangy peaches and salty prosciutto over a crispy flatbread.

Serves: 1Prep: 10 minutesCook: 5 minutesTotal: 15 minutesDifficulty: Easy

Serves: 1

Ingredients

1 small bunch arugula
2 fresh peaches, cut into medium-width slices
3 ounces Murray’s Prosciutto di Parma
3 ounces Murray's Sopressata, sliced
8 ounces burrata, each ball cut into 6 pieces
2 tablespoons olive oil
2 tablespoons sherry vinegar or red wine vinegar
1 pinch salt
1 pinch cracked black pepper
1 flatbread

Directions

Step 1
Toss peaches in vinegar, oil and pinch of salt until just coated. Set aside.
Step 2
On grill or in oven, warm flatbread. If grilling, brush lightly with olive oil to improve crispness and flavor.
Step 3
On bread, arrange arugula, burrata slices and peach slices. Drape slices of prosciutto between burrata and peach pieces.
Step 4
Finish by drizzling oil across the top, then sprinkling with salt and cracked pepper.