Prosciutto & Burrata Flatbread
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 par-baked flatbread crusts (12x5 inch)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup FarmToFork™ Tomato Basil Sauce
  • ½ cup shredded Parmesan cheese
  • 4 cups baby arugula
  • 6 slices prosciutto, cut into thin strips (about 3 ounces)
  • 8 ounces burrata cheese, drained, torn into bite-size pieces
  • cracked black pepper
  1. Preheat oven to 425ºF. Arrange flatbreads on baking sheet lined with parchment paper. Brush top of each flatbread with 2 teaspoons oil. Top with FarmToFork™ Tomato Basil Sauce, spreading to edges. Sprinkle evenly with Parmesan.
  2. Bake 5-7 minutes or until crust is lightly toasted and cheese is melted. Remove from oven.
  3. Toss arugula with remaining oil in medium bowl. Top each flatbread with half the arugula, prosciutto and burrata. Season with black pepper. Cut into squares before serving.
Recipe by I Heart Publix at