Shaved asparagus and warm burrata are the stars of this simple, satisfying flatbread.
Either way, welcome to grilling season!
Then the burrata goes on and warms up just enough to soften into a creamy cloud.
Photo:Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Neighbors Hall
Save even more time and swap the bacon for prosciutto.
Simply tear slices into bite-size pieces and place on top of the mozzarella.
This recipe was developed by Nicole Hopper.
Cook bacon in a large skillet over medium until crisp, 8 to 10 minutes.
Drain on a paper-towel-lined plate.
Chop into bite-size pieces.
Run a peeler along length of asparagus, from base to tip, to create thin ribbons.
(You should have about 2 cups total.)
Divide dough into 2 portions.
Stretch each portion into a 12-by-7-inch oblong shape, about 1/4 inch thick.
Brush tops and bottoms with 2 tablespoons oil until evenly coated.
Place dough on grates.
Flip; top each flatbread with mozzarella and bacon.
Grill, uncovered, until mozzarella is melted and grill marks appear on bottom, 2 to 3 minutes.
Scatter burrata over top.
Grill, covered, until burrata is just warmed through but not melted, about 30 seconds.
Transfer flatbreads to a cutting board.
Whisk vinegar, pepper, salt, and remaining 1 tablespoon oil in a large bowl.
Add asparagus and arugula; toss to coat.
Arrange vegetable mixture over flatbreads.
Cut each flatbread into 4 slices.
2,000 calories a day is used for general nutrition advice.
