Submitted by Heather Bilyeu
- 1 ½ C warm water
- 1 packet of yeast (or 2 ¼ tsp)
- 2 C flour
- 2 tsp salt
- 1 Tbsp olive oil
- ⅛–¼ C pesto
- 2 peaches
- 4 oz prosciutto
- Handful arugula
- 8 oz burrata cheese
- Balsamic glaze
- Pinch flaked sea salt and fresh cracked black pepper
For flatbread, in small bowl, combine water and yeast.
Place flour, salt and olive oil in large stand mixer with a dough hook. With mixer on low, slowly add yeast mixture. Gradually increase speed to medium as the flour combines with the water and yeast. Increase to medium-high once a dough ball begins to form and mix for 3–5 minutes. If the dough looks too wet and sticky, add more flour, 1 tablespoon at a time.
After kneading, oil bottom of a large bowl. Place dough in bowl and roll around to oil all sides well. Cover with a kitchen towel and set in a warm, dry place to rise for 1–2 hours.
Roll dough into 2 large rectangles and place on a parchment-lined baking sheet. (Note: Recipe calls for 1 crust. You can bake the extra crust, then wrap it in plastic and freeze for later use.)
Preheat oven to 475°; bake for 10 minutes. Spread pesto evenly to edges of crust.
Thinly slice peaches and arrange on pesto, along with prosciutto and arugula. Add burrata by tearing the ball into small chunks and laying on top of other toppings.
Drizzle balsamic glaze on top. Add sea salt and black pepper to finish. Serves 4–6.