Prosciutto, Asparagus and Burrata Flatbread

Spring has sprung! Which means my mind is fully focused on foods that make me feel like we're at least (sort of) on the pathway to warmer days, even if the weather is doing the exact opposite of that (Oh, Washington!) The foods I'm referring to of course are fresh, springy produce like peas and asparagus, lots of bright, fresh lemon and foods that generally look light, cheery and bright like the season that is spring! 

So if you're with me on this notion, and you already got hooked on this post solely for the fact that the photo is seriously the poster child of food porn, than this is the bright, springy recipe you need in your life! Ladies and gentlemen, my very spring forward prosciutto, asparagus and burrata flatbread is here to make all your dreams come true. 

This flatbread is a real show stopper on many levels. Let's first just talk about the crispiest, most perfect flatbread layer you could ever imagine that's achieved from a screamin' hot oven and some "good" olive oil. Yep, folks, that's really all there is to it! Pro tip: for an added layer of flavor, try using an herb and garlic flavored pizza dough, courtesy of TJ's of course. 

Then let's just talk about the fact that the pizza has creamy, decadent burrata on it. That is all. 

Oh, and to top it off there's crisp, bright shaved asapargus for a taste that's uniquely spring followed by salty, rich proscuitto slices and vibrant lemon zest to tie it all together. 

And just like that, in one single bite, you have tasted the essence of spring. Cheers to that! 

Prosciutto, Asparagus and Burrata Flatbread


  • 1 store bought pizza dough, plain or garlic and herb
  • Flour
  • Extra virgin olive oil
  • Sea salt
  • About 1/2 a bunch of fresh aspargus, ends trimmed and shaved or sliced thinly lengthwise
  • 8 oz burrata cheese
  • 6 oz prosciutto 
  • Zest of one lemon


Preheat oven to 500 degrees. Let dough sit at room temperature while oven preheats. Sprinkle flour onto a large baking sheet and stretch dough as thin as possible to create a flatbread shape but, let's be honest, this pizza/flatbread could be any shape your little heart desires and it would taste good, right? Drizzle generously with olive oil and sprinkle sea salt over edges. Bake for 6-8 minutes, until just golden brown and slightly crispy. 

Remove from oven and add chunks of burrata, literally just start to tear the creamy burrata into rustic pieces with your hands and spread all over the pizza. Bonus points: you get to lick your fingers when you're done! Then scatter the shaved asparagus pieces around the burrata. Bake for another 3-4 minutes, until burrata is just melting and asparagus has a slight char on it. 

Immediately top with prosciutto slices and fresh lemon zest. Drizzle with more olive oil, slice and devour. 

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