Murray's Grilled Flatbread with Peach, Burrata and Sopressata

This mouthwatering summer pizza layers arugula, burrata, sweet-tangy peaches and salty prosciutto over a crispy flatbread.

Serves: 1Prep: 10 minutesCook: 5 minutesTotal: 15 minutesDifficulty: Easy

Serves: 1


  • 1 small bunch arugula
  • 2 fresh peaches, cut into medium-width slices
  • 3 ounces Murray’s Prosciutto di Parma
  • 3 ounces Murray's Sopressata, sliced
  • 8 ounces burrata, each ball cut into 6 pieces
  • 2 tablespoons olive oil
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 pinch salt
  • 1 pinch cracked black pepper
  • 1 flatbread


  • Toss peaches in vinegar, oil and pinch of salt until just coated. Set aside.
  • On grill or in oven, warm flatbread. If grilling, brush lightly with olive oil to improve crispness and flavor.
  • On bread, arrange arugula, burrata slices and peach slices. Drape slices of prosciutto between burrata and peach pieces.
  • Finish by drizzling oil across the top, then sprinkling with salt and cracked pepper.