Burrata, Prosciutto & Arugula Flatbread




My first copycat recipe!  A few months ago, while I was perusing Trader Joe’s (aka my “fun” store), I saw this Burrata, Prosciutto & Arugula Flatbread in the frozen section by all the pizzas.  Naturally, I was interested.  Burrata, good.  Prosciutto, good.  Arugula, good!  I grabbed one and popped it in the oven that evening.  It’s probably the best frozen pizza I’ve ever had.

Okay, so I’m 98.7% sure that the only reason Trader Joe’s doesn’t call this a pizza is because there’s really no sauce on it.  Since burrata is naturally really creamy, it serves as a sauce base.

Burrata, Prosciutto & Arugula Flatbread

  • Servings: 2-4
  • Print



  • 2 1/4 tsp active dry yeast
  • 1 tsp sugar
  • 1 cup warm water
  • 2 1/2 cup bread flour (+ more for work surface)
  • 2 Tb olive oil
  • 1/2 tsp salt


  • 1 cup fresh arugula (one fist full)
  • 8 oz burrata (about 2 medium burrata)
  • 6 slices prosciutto
  • 1 Tb olive oil


  1. In a large mixing bowl, combine yeast, sugar and warm water.  Wait about 5-7 minutes, until the yeast is foamy.  Add bread flour, olive oil, and salt.  Mix until well combined and transfer to a work surface and knead until smooth ball forms.  Let it rest for 15 minutes.
  2. Preheat oven to 450°F.  Roll out dough to a 9×13 rectangle and transfer to a baking sheet.  Brush the top of the dough with olive oil.  Break open the burrata. Smear the creamy filling all over the rolled out dough and evenly distribute the mozzarella “shell”.  Top with arugula.
  3. Bake in preheated oven for 15-20 minutes, or until crust is golden brown.  Wrinkle each prosciutto slice into a nest and place on top of the flatbread.

Recipe notes:

  • For crispy prosciutto, simply add the prosciutto prior to baking.

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