Burrata Flatbread with Garlicky Greens, Peas and Prosciutto
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 234
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 17
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 34
- Sodium
- 677
- Total: 25 min
- Active: 15 min
Ingredients
Extra-virgin olive oil
All-purpose flour, for dusting
1/2 pound store-bought pizza dough, at room temperature
Kosher salt and freshly ground black pepper
1/4 cup plus 1 tablespoon grated Parmigiano-Reggiano (see Cook's Note)
1 bunch Tuscan kale, stemmed, leaves finely chopped into thin strips
2 cloves garlic, finely chopped
1 lemon
1 cup fresh or frozen peas
One 8-ounce ball fresh burrata cheese
1/2 cup fresh herbs, such as basil and mint
1/4 pound thinly sliced prosciutto
Balsamic vinegar, such as Villa Manodori, for serving
Directions
- Preheat the oven to 450 degrees F. Lightly grease a rimmed baking sheet with the olive oil.
- Put the pizza dough on a lightly floured surface. Using your hands or a rolling pin shape the dough into a very thin, 12-inch round. Place the dough on the prepared baking sheet.
- Coat the top of the dough with some olive oil and sprinkle with salt and pepper. Sprinkle about 1/4 cup grated Parmigiano-Reggiano over the dough and bake until the flatbread is golden and crisp, 8 to 10 minutes.
- While the crust is baking, add 2 tablespoons olive oil to a large skillet over medium-high heat. Add the kale and cook, stirring and tossing continuously, until it starts to wilt, about 2 minutes. Add the garlic and reduce the heat to low. Cook, stirring often, until the garlic is tender, 2 to 3 minutes. Remove from the heat.
- Zest the lemon using a rasp grater and set aside.
- Squeeze the juice of 1/2 of the lemon over the kale. Transfer the lemony kale to a bowl and set aside.
- Add 1/2 cup water and 1 teaspoon salt to a small saucepan and bring to a boil over medium-high heat. If using fresh peas, cook until tender, about 1 minute. If using frozen peas, stir them in, reduce the heat to low, cover and cook until tender, 5 to 6 minutes.
- Combine 1/2 cup of the cooked peas, the remaining 1 tablespoon grated Parmigiano-Reggiano, 2 tablespoons pea-cooking water, the reserved lemon zest and the juice of the remaining 1/2 of the lemon in a mini food processor and pulse, scraping down the sides with a rubber spatula as necessary, until evenly processed and smooth, 1 to 2 minutes.
- To assemble, spread the pea puree over the flatbread, leaving a 1-inch border around the edge. Top with the garlicky kale. Cut the burrata into six pieces and add to the flatbread. Top with the remaining 1/2 cup cooked peas, fresh herbs and prosciutto. Sprinkle with salt and pepper, and drizzle with a little balsamic vinegar and extra-virgin olive oil. Enjoy.
Cook’s Note
Instead of store-bought grated Parmigiano-Reggiano, I prefer to blitz chunks of the cheese in a mini food processor. To get a chef's precision at home, try using a squeeze bottle for your olive oil.