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Perfect Grilled Peach and Burrata Flatbread Recipe with Prosciutto and Hot Honey

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A quick and elegant flatbread featuring grilled peaches, creamy burrata, salty prosciutto, and a spicy-sweet hot honey drizzle, perfect for summer gatherings or unexpected guests.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon active dry yeast
  • ¾ cup (180 ml) warm water (about 110°F/43°C)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 2 large fresh peaches, sliced into ½-inch thick wedges
  • 8 ounces (225 g) burrata cheese, drained and torn into chunks
  • 4 ounces (115 g) prosciutto, thinly sliced
  • A handful of fresh basil leaves, torn (optional)
  • 2 tablespoons hot honey, plus extra for drizzling
  • Freshly ground black pepper, to taste

Instructions

  1. Dissolve 1 teaspoon of active dry yeast in ¾ cup (180 ml) of warm water (about 110°F/43°C) in a small bowl. Let sit for 5 minutes until foamy.
  2. In a large mixing bowl, combine 2 cups (240 g) all-purpose flour and 1 teaspoon salt. Add the yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.
  3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
  4. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1½ hours until doubled in size.
  5. Wash and slice peaches into ½-inch thick wedges. Toss lightly with olive oil to prevent sticking.
  6. Preheat grill to medium-high heat (around 400°F/204°C). Grill peach slices for 3-4 minutes per side until grill marks appear and peaches soften but hold shape.
  7. Punch down the risen dough and roll it out on a floured surface into a 12×8 inch (30×20 cm) rectangle or circle.
  8. Lightly oil grill grates or brush rolled dough with olive oil. Place dough directly on grill and cook for 2-3 minutes until bottom is golden with grill marks.
  9. Flip flatbread and quickly top with torn burrata chunks and grilled peach slices. Close grill lid and cook for another 2-3 minutes until cheese softens but does not fully melt.
  10. Remove flatbread from grill. Arrange prosciutto slices and fresh basil leaves on top. Drizzle generously with hot honey and add freshly ground black pepper.
  11. Slice and serve warm. Leftovers can be reheated in a hot skillet or under the broiler for a minute or two.

Notes

Do not rush dough rising for a light and airy crust. Grill peaches until softened but still holding shape to avoid mushiness. Add burrata after flipping dough to prevent melting away. Oil grill grates well to prevent sticking. Hot honey can be homemade by warming honey with chili flakes for 10 minutes.

Nutrition

Keywords: grilled peach flatbread, burrata flatbread, prosciutto flatbread, hot honey recipe, summer flatbread, grilled fruit flatbread, easy flatbread recipe

Find it online: https://grubella.com/perfect-grilled-peach-and-burrata-flatbread-recipe-with-prosciutto-and-hot-honey-made-easy/