• Recipe by
  • Prep time
    15 minutes
  • Cook Time
    55 minutes
  • Serves

Equipment: Pre-Cut Parchment Paper Sheets


12 oz store bought pizza dough at room temperature

4 tablespoons olive oil, plus more for serving

1 large yellow onion, thinly sliced

2 oz (about 2-3 slices) prosciutto

6-8 figs, halved

4 oz burrata

½ cup arugula

3 tablespoons balsamic reduction (glaze)

Kosher salt

Black pepper


Heat 3 tablespoons of olive oil in a skillet over medium heat. Add onion and season with salt and pepper.

Cook onions stirring occasionally for about 20-25 minutes. If the edges start to get too brown or start sticking to the pan reduce the heat and add a tablespoon or two of water. Cook until onions are brown and the edges are slightly crisp. Remove from heat and set aside.

Preheat the oven to 450 degrees.

On a lightly floured surface roll out dough to a ½ inch round, rectangle or whatever shape you’d like. Transfer to a rimmed baking sheet lined with parchment. Brush the top of the dough with remaining 1 tablespoon of olive oil. Season with salt and bake for 15-20 minutes or until golden brown.

Spread caramelized onions all over the top of the flatbread. Top with prosciutto, figs, burrata and arugula. Drizzle with balsamic glaze, olive oil and sprinkle with flaky salt.

 fig and burrata flat bread recipe

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Danielle Campbell