You'll love this quick and easy recipe for Burrata Prosciutto and Arugula Flatbread. Golden naan flatbread, salty prosciutto, creamy burrata and bitter arugula make a delicious combination. This recipe is perfect for 2 and ready in about 30 minutes!
Crispy and extra cheesy, this Burrata Prosciutto and Arugula Flatbread will be a new household favorite! We use store bought naan bread for the perfect portion size. I use it as the base for my BLT Naan Flatbread recipe too! Plus, no need to try and roll out or make your own pizza dough. This recipe is perfect as a light meal or lunch for 2!
And, this is extra delicious with two times the cheese! We use a high quality mozzarella as the base and get it hot and bubbling. Then, we add a whole ball of burrata on top. When you open and spread the creamy burrata cheese all over the top, the flavors are amazing and so delicious.
Why You'll Love this Recipe
- Perfect as a light meal for 2 or snack!
- Easy to make
- Delicious and full of flavor
- Ready in under 30 minutes
Ingredient Notes
Naan Flatbread - I use store-bought to make this meal quick and easy but you can always make your own. Or, even use pita as a substitute. Regular naan is the go-to but garlic naan is delicious as well!
Mozzarella - Use a high quality cheese. I like Tillamook's thick cut but you can also grab a block and hand shred your own.
Arugula - Baby arugula has a slightly peppery flavor that enhances the overall flavor of this flatbread.
Burrata - the creamy center of this version of mozzarella makes for a cheesy, delicious topping for your flatbread! Find it in the speciality cheese area. I recommend getting a container that has 2 (4 ounce) balls so you can just place one on each flatbread. Or, you can take 1 (8 ounce ball) and split in half. Also, burrata should be served room temperature for this recipe.
Prosciutto - Get this in your supermarket deli or in the specialty lunch meats section.
Balsamic Glaze - It adds a bit of sweet and tangy flavor to each bite. This thick, sticky sauce enhances the presentation, as well as the deliciousness, of the dish. You can make your own or use a store bought version. Amount used is at your own discretion.
Salt, Pepper & Chili Flakes - season to taste! I do recommend just a sprinkle of salt on the burrata as the prosciutto is already salty.
Step-by-Step Instructions
- Pre-heat oven to 400 degrees F. Place naan flatbread on a baking sheet lined with aluminum foil. Bake for 8 minutes until lightly golden.
- When the naan is removed after the first baking, pre-heat the oven to 500 degrees F. Place 1 cup of cheese on each naan piece. Bake for 5 minutes until cheese has melted.
- Then switch to broil setting and broil for 1-3 minutes until edges have browned and cheese is slightly boiling. Remove from the oven.
- Top each flatbread with ⅓-1/2 cup of arugula, 1 ounce of prosciutto and 4 ounces of burrata.
- Move to plate and drizzle with balsamic glaze, pepper, chili flake and add just a touch of salt on the burrata. Eat and enjoy! I recommend spreading the burrata all over the flatbread, cutting into 4 pieces and enjoying like a pizza.
Expert Tips
- Do not use parchment paper as a substitute for aluminum foil! - Just don't do it! If you don't have aluminum foil then use a silicone baking mat.
- All ovens run differently! - I would recommend watching the flatbread extra carefully on the last minute or two of the second bake and the entire time during the broil. Oven temperatures and the even the size of your naan flatbread can vary. As a result you want to be careful so that edges of the flatbread don't burn.
- While broiling the flatbread, keep an eye on the crust, so you don’t burn it!
- Get good quality cheese! - For this recipe, I suggest either buying a block of cheese and shredding it yourself of using Tillamook's Mozzarella Shredded Cheese in the Farmstyle Thick Cut. It melts so well, and tastes really good and fresh. Some pre-grated cheese contains preservatives that help keep the shredded cheese from clumping but doesn't melt together well when cooking or baking.
Recipe FAQ
Yes. If your naan is frozen, just let it sit out on the counter for 10 minutes. It will continue thawing in the oven.
Yes. I personally like the balsamic glaze as a kind of sauce but you could add either an olive oil garlic sauce or pesto to the bottom before you add the mozzarella cheese.
While I have not tried this ingredients cooked you definitely can. I would just be mindful that the ingredients don't burn by watching the flatbread extra carefully in the oven.
Top the flatbread instead with honey, hot honey, chili oil or even some pesto!
You Might Also Like
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.
Burrata Prosciutto and Arugula Flatbread
Ingredients
- 2 naan bread
- 2 cups mozzarella cheese high quality, thick cut
- 2 ounces prosciutto
- ⅔-1 cup baby arugula
- 8 ounces burrata cheese 2 (4-ounce) balls, room temperature
- balsamic glaze to taste
- salt, pepper and chili flakes to taste
Instructions
- Pre-heat oven to 400 degrees F. Place naan flatbread on a baking sheet lined with aluminum foil. Bake for 8 minutes until lightly golden.
- When the naan is removed after the first baking, pre-heat the oven to 500 degrees F. Place 1 cup of cheese on each naan piece. Bake for 5 minutes until cheese has melted.
- Then switch to broil setting and broil for 1-3 minutes until edges have browned and cheese is slightly boiling. Remove from the oven.
- Top each flatbread with ⅓-1/2 cup of arugula, 1 ounce of prosciutto and 4 ounces of burrata.
- Move to plate and drizzle with balsamic glaze, pepper, chili flake and add just a touch of salt on the burrata. Eat and enjoy! I recommend spreading the burrata all over the flatbread, cutting into 4 pieces and enjoying like a pizza.
Did you make this recipe? Let me know!