| Prep: 15 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 20g | 8g | 30g |
| sugars | fibre | protein | salt |
| 10g | 4g | 22g | 1.2g |
There’s a sparkling playfulness in the Fig, Prosciutto and Burrata Flatbread that I absolutely adore. You see, I come from a Cuban-Spanish heritage, a combination that embraces gastronomy as a grand celebration. We find joy in creating a recipe, infusing it with stories, and sharing them, just like the dance forms I teach. It’s a festive mosaic of flavors and culture. That’s what this recipe feels like to me. A dance of textures and flavors that is deserving of a spot in Miami’s vibrant dining scene.
A Canvas of Contrasts
The Fig, Prosciutto and Burrata Flatbread recipe is the epitome of culinary contrasts melding into a symphony. The sweetness of the figs, the salty edge of the prosciutto, and the creamy lusciousness of the burrata cheese all play off each other, creating a mouthwatering combination. It’s a lot like my homeland’s cuisine, a beautiful medley of cross-cultural influences.
Not to mention, this recipe is a powerhouse of health benefits. Figs, for instance, are a fantastic source of fiber and provide a natural sweetness to the dish without the need for additional sugars. Prosciutto, a lean protein, adds an essential meaty balance while burrata offers a dose of healthy fats. And the olive oil and garlic base not only enhances taste but also adds to the nutritional quotient of this dish.
Pairing Suggestions
I must admit, this flatbread goes well with a number of accompaniments. Being a tapas enthusiast, I personally love having this alongside a chilled gazpacho or a serving of Spanish omelettes. Similar to the Mediterranean flatbread with fava beans, this flatbread recipe also pairs beautifully with a crisp white wine. If you’re looking for an immersive culinary experience, transport yourself to the sunny coastlines of Spain with a glass of famed Albariño.
So, whether it’s an evening soirée, a picnic under the tropical Miami sun, or a cozy family dinner, this Fig, Prosciutto and Burrata Flatbread is a recipe you’ll find yourself turning to again and again.
What You’ll Need
- 1 pound pizza dough, room temperature
- 6 figs, thinly sliced
- 8 ounces prosciutto, thinly sliced
- 8 ounces burrata cheese
- 1/2 cup olive oil
- 2 tablespoons balsamic glaze
- 1/2 cup fresh basil leaves
- 2 garlic cloves, minced
- Salt and pepper to taste
Method
Step One
Preheat your oven to 500 degrees Fahrenheit (260 degrees Celsius). While the oven is heating, stretch the pizza dough out onto a baking sheet. You can choose to do this in one large piece to make a single flatbread, or divide it into smaller pieces to make individual servings.
Step Two
In a small bowl, combine the minced garlic with the olive oil. Brush this mixture evenly over the surface of the stretched dough. Then, lay the slices of prosciutto over the garlic oil, ensuring that the pieces overlap slightly to cover the entire surface.
Step Three
Arrange the thinly sliced figs over the prosciutto. Try to distribute them evenly so that each slice of the finished flatbread will have an equal amount of fig. Tear the burrata cheese into chunks and scatter them over the figs and prosciutto.
Step Four
Place the baking sheet in the preheated oven, and bake the flatbread for about 10 to 15 minutes. It’s ready when the crust is golden and the cheese is bubbly and slightly browned. You might want to rotate the baking sheet halfway through the cooking time to ensure that the flatbread bakes evenly.
Step Five
Once the flatbread is done, remove it from the oven and let it cool for a few minutes. Drizzle the balsamic glaze over the hot flatbread, then sprinkle with fresh basil leaves. Add salt and pepper to taste, if desired. Serve the flatbread warm, slicing it into pieces with a pizza cutter or sharp knife.
