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Apple and Burrata FlatbreadApple and Burrata Flatbread
Apple and Burrata Flatbread

Apple and Burrata Flatbread

Slice, slice, baby! A homemade flatbread puts takeout pizza to shame every time. Our Apple and Burrata Flatbread recipe is perfect for an autumnal night in. With sweet apples, creamy burrata, crispy prosciutto and just a hint of horseradish, this flatbread is a one-of-a-kind recipe you’ll make again and again.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Apple and Burrata Flatbread
Apple and Burrata Flatbread
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 L&B White Pizza Dough
Semolina flour, for dusting
¼ cup L&B Horseradish Herb Dip
1 tub (8 ounces) burrata, drained and roughly shredded
1 Pink Lady apple, medium diced
1 medium shallot, thinly sliced
8 ounces prosciutto, thinly sliced
½ cup packed baby arugula
1 tablespoon balsamic glaze
Directions
  1. Place a pizza stone in the oven and heat to 450 F. On a lightly floured surface, press the pizza dough into an oval shape. 
  2. Continue lifting and stretching the dough to form a 6x9-inch oval. Transfer the dough to a pizza peel lightly dusted with semolina flour. 
  3. Evenly spread the Horseradish Herb Dip over the dough. Layer the burrata on the dip. Top with diced apple and shallot. Bake for 12 to 15 minutes until golden brown. 
  4. Transfer the flatbread to a serving platter and top with the prosciutto and arugula. Drizzle with the balsamic glaze. 
  5. Slice and serve.     
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 L&B White Pizza Dough
L&B White Pizza Dough
L&B White Pizza Dough, 12 Ounce
Deal
$2.00 was $2.49$0.17/oz
Semolina flour, for dusting
Bob's Red Mill Semolina Pasta Flour
Bob's Red Mill Semolina Pasta Flour, 24 Ounce
$6.69$0.28/oz
¼ cup L&B Horseradish Herb Dip
L&B Horseradish Herb Dip
L&B Horseradish Herb Dip, 12 Ounce
$7.99$0.67/oz
1 tub (8 ounces) burrata, drained and roughly shredded
BelGioioso Burrata Cheese
BelGioioso Burrata Cheese, 8 Ounce
Deal
$5.99 was $6.99$0.75/oz
1 Pink Lady apple, medium diced
Pink Lady Apples
Pink Lady Apples, 0.5 Pound
$1.75 avg/ea$3.49/lb
1 medium shallot, thinly sliced
Shallots
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
8 ounces prosciutto, thinly sliced
Bellentani Sliced Prosciutto
Bellentani Sliced Prosciutto, 3 Ounce
$7.49$2.50/oz
½ cup packed baby arugula
Organicgirl Organic Baby Arugula
Organicgirl Organic Baby Arugula, 5 Ounce
$4.99$1.00/oz
1 tablespoon balsamic glaze
Monini Balsamic Glaze
Monini Balsamic Glaze, 8.8 Ounce
$7.49$0.85/oz

Directions

  1. Place a pizza stone in the oven and heat to 450 F. On a lightly floured surface, press the pizza dough into an oval shape. 
  2. Continue lifting and stretching the dough to form a 6x9-inch oval. Transfer the dough to a pizza peel lightly dusted with semolina flour. 
  3. Evenly spread the Horseradish Herb Dip over the dough. Layer the burrata on the dip. Top with diced apple and shallot. Bake for 12 to 15 minutes until golden brown. 
  4. Transfer the flatbread to a serving platter and top with the prosciutto and arugula. Drizzle with the balsamic glaze. 
  5. Slice and serve.