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Perfect Asparagus and Prosciutto Flatbread Recipe with Burrata and Truffle Oil

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A quick and easy flatbread featuring fresh asparagus, salty prosciutto, creamy burrata, and a drizzle of truffle oil, perfect for entertaining or a casual snack.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 2 ¼ tsp instant yeast (1 packet)
  • 1 cup (240ml) warm water (about 110°F/43°C)
  • 2 tbsp olive oil (plus extra for brushing)
  • 1 tsp salt
  • 1 tsp honey or sugar
  • 1 bunch fresh asparagus (about 12 spears), trimmed and blanched or roasted
  • 6 to 8 thin slices prosciutto
  • 8 oz (225g) burrata cheese, room temperature
  • ¼ cup (25g) freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp truffle oil
  • Fresh lemon zest from 1 lemon (optional)
  • Fresh cracked black pepper
  • Flaky sea salt

Instructions

  1. Activate the yeast and prepare the dough: In a small bowl, combine warm water, honey or sugar, and instant yeast. Stir lightly and let sit for 5-7 minutes until foamy.
  2. Mix the dry ingredients: In a large mixing bowl, whisk together all-purpose flour and salt.
  3. Combine wet and dry: Pour the yeast mixture and olive oil into the flour. Stir until a shaggy dough forms.
  4. Knead the dough: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add flour if sticky but keep dough soft.
  5. First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
  6. Prepare the asparagus: Trim ends and blanch in boiling water for 2 minutes, then transfer to ice bath. Alternatively, roast at 400°F (200°C) for 8-10 minutes with olive oil and salt.
  7. Preheat oven to 475°F (245°C) and heat pizza stone if using.
  8. Roll out dough: Punch down dough and roll into a 12 x 8 inch (30 x 20 cm) rectangle or oval on a floured surface. Transfer to parchment paper.
  9. Build flatbread base: Brush dough with 1 tbsp olive oil, sprinkle minced garlic evenly, and add a thin layer of grated Parmesan cheese.
  10. Add toppings: Arrange asparagus spears and torn prosciutto slices on flatbread. Bake on pizza stone or baking sheet for 12-15 minutes until crust is golden and crisp.
  11. Add burrata and finishing touches: Remove from oven, dollop burrata pieces on top, drizzle truffle oil sparingly, sprinkle lemon zest, cracked black pepper, flaky sea salt, and remaining Parmesan cheese.
  12. Serve warm: Slice and enjoy immediately.

Notes

Do not overload flatbread with toppings to ensure crispness. Use room temperature burrata for easier melting. Drizzle truffle oil only after baking to preserve aroma and flavor. Blanch asparagus for best texture or roast for caramelized flavor. Dough can be prepared ahead and refrigerated overnight.

Nutrition

Keywords: asparagus flatbread, prosciutto flatbread, burrata recipe, truffle oil flatbread, easy flatbread, homemade flatbread, entertaining recipe

Find it online: https://eliplate.com/perfect-asparagus-and-prosciutto-flatbread-recipe-with-burrata-and-truffle-oil-easy-homemade-flatbread-for-entertaining/