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Grilled Sourdough Flatbread with Burrata, Grilled Peaches, & Proscuitto

Prep Time 20 minutes
Cook Time 10 minutes
Rest Time 1 hour
Total Time 1 hour 30 minutes
Servings 8


For the Sourdough Flatbread

  • BUBBL’R blood orange mango mingl’r for serving
  • ½ cup active sourdough starter or Sourdough Discard
  • 2 ½ cups all purpose flour
  • ¾ cup warm water
  • 2 tbsp. olive oil
  • 2 ¼ tsp. instant yeast
  • 1 tsp. granulated cane sugar
  • 1 tsp. fine sea salt
  • ½ tsp. garlic powder

For the Toppings

  • burrata
  • prosciutto thinly sliced
  • baby arugula
  • heirloom tomatoes thinly sliced
  • peaches sliced and pitted
  • pesto optional
  • hot honey


  • In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes. 
  • Add the salt, garlic powder, olive oil, and sourdough. Mix just until combined, then add the flour. Mix until a shaggy dough, then turn out on a clean surface to knead 1-2 minutes, until a smooth and pliable dough. 
  • Place back into the bowl and cover. Place in a warm environment to rise until doubled in size, about 45 minutes to 1 hour. 
  • Roll out the flatbread to ¼” thick oval with a rolling pin. 
  • Heat up your grill to 450F – 500F.
  • Toss the peaches in olive oil to grill directly on the racks 2-3 minutes on each side. 
  • Brush the dough with olive oil on both sides, then place on the hot grill racks. Close the grill lid to cook 2 minutes, until slightly charred on the bottom, then flip to cook 2-3 more minutes. The dough should have the grill lines and be puffed up. 
  • While warm, add a layer of pesto followed by the arugula, thinly sliced tomatoes, burrata, grilled peaches, prosciutto, and hot honey. 
  • Season with flaky salt and crushed black pepper to taste. And enjoy with BUBBL’R Blood Orange Mango Mingl’r for a complimentary refreshment!