Grilled Prosciutto, Arugula and Burrata Flatbread
servings vary
Author note: Be careful when grilling flatbread. If the grill is too hot, or the flatbread is left too long on the grill, the bottom can burn easily. Be sure to watch and smell while grilling—burnt crust is easy to identify!
baked flatbread
1 14-ounce can crushed tomatoes
1 tsp kosher salt
red pepper flakes
shredded mozzarella
prosciutto, torn into bite sized pieces
arugula
8-ounce container burrata (4 2-ounce balls)
Heat a grill to 350 degrees. Add the salt to the crushed tomatoes and stir. Lightly coat the flatbread with a few spoonfuls of the salted tomatoes. The entire can will not be used. Top with red pepper flakes, to taste. Evenly distribute a small amount of shredded mozzarella on top of the flatbread.
Place the flatbread onto the grill and let warm through for 5 to 7 minutes, or until the mozzarella is melted but not golden. Remove from the grill and add the prosciutto to the flatbread. Then top with arugula. Place the flatbread back onto the grill for an additional 3 to 5 minutes.
Remove the flatbread when the arugula has slightly wilted. Cut the burrata balls into quarters and quickly place on top of the flatbread. Cut the flatbread and serve immediately.
