Sourdough Grilled Flatbread with Heirloom Tomatoes, Burrata, and Prosciutto

Enjoy the warm weather with our Sourdough Grilled Flatbread, perfect for summer dining. The fresh, bright flavors of heirloom tomatoes, burrata, and prosciutto are brought to life with International Collection™ Walnut Oil and Garlic Flavored Olive Oil.

Time 190 min

Servings 8

Difficulty 3

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Ingredients

Makes 2 small pizzas.

Flatbread Dough:

3 1/2 cups All-Purpose Flour
1 1/2 teaspoon Active Dry Yeast
1 1/3 cup Warm Water
1/3 cup Sourdough Starter Discard, optional
2 teaspoons Salt
2 Tablespoons International Collection™ Garlic Flavored Olive Oil

Toppings:

2 Heirloom Tomatoes, sliced
1 Burrata
5 slices Prosciutto
1/2 teaspoon Flaky Sea Salt
1/4 teaspoon Ground Black Pepper
1 Tablespoon International Collection™ Walnut Oil
Balsamic Glaze, to drizzle
Basil Leaves, for garnish

Method

Mix the flatbread dough ingredients and the International Collection™ Garlic Flavored Olive Oil in a large bowl or standing mixer with the dough hook until a smooth dough has formed. Cover and allow to rise in a warm and draft-free area for 1 ½ -3 hours.
Lightly dust your worksurface with flour then add the dough, divide into 2 and shape into balls. Allow the dough to rest for 5-10 minutes then lightly dush with more flour and roll into rectangles.
Heat your grill, lightly oil with International Collection™ Garlic Flavored Olive Oil then grill the flatbread dough on medium-low heat for 4-5 minutes on each side.
Top the grilled flatbread with all of the toppings and finish with a drizzle of the International Collection™ Walnut Oil. Cut into sliced and enjoy.