Arugula & Burrata Flatbread

This flatbread is one of our go-to recipes for summer entertaining or a quick weeknight dinner. With just a few simple ingredients, this recipe bursts with flavor from the creamy burrata, citrusy lemon oil, and fresh basil. We top it with lots of peppery arugula (more than pictured) so that we have a salad and pizza in one. We love how fresh this dish feels for being a flatbread! We have made quite a lot of variations of this flatbread over the last two years. This go round we added chicken to this recipe to make this dish a bit more hearty as a main course, but many times we have made it with artichoke hearts for a vegetarian option. The recipe below includes both so that you can have the best of everything on the flatbread, but you can pick one or the other depending on what kind of dish you’re looking to make.

Arugula & Burrata Flatbread

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One of our favorite flatbread recipes for summer. We love the combination of the creamy burrata, fresh basil, and zesty lemon.

Ingredients

  • 1 package of premade pizza dough
  • 1 chicken breast
  • 1 cup flour
  • 1 cup ricotta
  • 1-2 fresh balls of burrata
  • 1 can artichoke hearts, drained and sliced in half
  • 2 cups arugula
  • 1 lemon, zest and juice
  • 1/3 cup olive oil
  • 4 cloves garlic, minced
  • 1 bunch basil, chopped finely
  • salt and pepper to taste

Directions

  1. Take the pizza dough out of the refrigerator to come to room temperature. If you are going to bake the pizza in an oven, pre-heat the oven to 400 degrees and put your pizza pan inside the oven while it pre-heats. If you are using a grill, preheat the grill to high (approximately 500 degrees).
  2. Make the lemon herb oil. Combine the olive oil, minced garlic, lemon zest, and juice from half the lemon in a small mixing bowl. Mix 1/2 of the lemon oil with the ricotta cheese. Set aside.
  3. Cook the chicken. Season the chicken with salt and pepper on all sides. Cook on the grill or oven until cooked through (5 minutes per side on the grill and ~20 minutes in the oven at 350 degrees). Shred or chop the chicken into bite sized pieces.
  4. Toss a light coating of flour on your countertop. Using a rolling pin and some of the flour, roll out the dough into a pizza shape. You do not need to use all of the flour. Use it as needed if the dough is getting sticky.
  5. Place the pizza dough on the hot pan (for oven) or directly on the grill for 3-4 minutes to get the pizza dough crispy on one side. Remove the pizza dough and place is cooked side down on a tray.
  6. Add the pizza toppings. Paint the flatbread with the ricotta. Evenly distribute the chicken and artichoke hearts on the flatbread. Place the flatbread back in the oven or on the grill for 5-7 minutes until the dough is completely cooked through and the cheese is melted.
  7. Add the to the top of the pizza. Use the remaining lemon oil to toss with the arugula and basil. Sprinkle the arugula and basil over the top of the flatbread and top with a squeeze of lemon juice. Season with salt and pepper to taste. Serve hot!


Grilled Supreme Pizza

Grilled pizza is a staple for us and is constantly popping up on our weekly meal rotation. We love how easy and versatile the base recipe is so that we can mix and match ingredients with the season and our preferences. For this week’s recipe we were craving a classic supreme pizza. We love the combination of veggies and sausage in a supreme – it is definitely the best of both worlds in our opinion and doesn’t feel overly filling like other pizza variations. If you have a home garden growing, this is a great time to incorporate a lot of those veggies! Because of pregnancy heartburn we chose to not add any spicy peppers in our recipe, but highly recommend adding chili flakes or giardiniera if spicy if your jam!

Grilled Supreme Pizza

  • Servings: 4
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Utilizing the grill as much as possible for our take on a classic supreme pizza.

Ingredients

  • 1 lb premade raw pizza dough
  • flour (for rolling the dough)
  • 1/2 cup pizza sauce
  • 1/2 lb Italian sausage links
  • 1/4 red onion, sliced
  • 1 yellow bell pepper, seeds removed and sliced into strips
  • 2 cups shredded mozzarella cheese
  • 1/2 can black olives, sliced
  • basil

Directions

  1. Turn on your grill to high heat or if you are using an oven, preheat the oven to 400 degrees. If you are using a pizza stone, put it on the grill or in the oven to preheat as well. When the grill is hot, add the sausages, red onion, and yellow peppers. Cook the sausages 8-10 minutes, flipping halfway, until they are cooked through. Keep an eye on the bell peppers and red onions and remove when they are starting to char. Remove all of the topping ingredients from the grill and set aside.
  2. Use the extra flour to roll the dough into a thin round pizza. You want the pizza to be about a half inch thick so that it can support the weight of the ingredients.
  3. Place the pizza dough on the grill for 5 minutes (or in the oven for 7-10) until the bottom layer is crispy and has a hard crunch. Remove the dough from the oven and place cooked side up. Slice the sausage into bite-sized pieces and top the pizza with all of the topping ingredients (pizza sauce – black olives) in an even layer.
  4. Place the pizza back on the grill for 5 minutes (7-10 for the oven) until the dough is completely cooked through and the cheese is melted. Top with fresh basil, slice, and serve.