I’m on a mission to find the perfect flaky crust. Something that falls between pizza and puff pastry. While I still haven’t quite captured that elusive texture, this flatbread is a step in that direction. A buttery, almost scone like pastry bottom, topped with warm grilled peaches, crispy prosciutto, creamy burrata, peppery arugula and finished off with a sweet balsamic glaze are what summer meal dreams are made of. Here is what you will need to make it.

For the crust:

• 2 cups of all purpose flour
• 1 teaspoon of salt
• 3 teaspoons of sugar
• 1/2 teaspoon of traditional yeast
• 2/3 cup of warm water
• 1/2 cup or 1 stick of cold salted butter, cut into cubes

For the toppings:

• 1 peach
• 2 small balls of burrata cheese
• 10 slices of prosciutto
• 1/2 cup of arugula
• Balsamic glaze

First, activate your yeast. In a measuring cup combine the yeast, one teaspoon of sugar and warm water. Set that aside and using a stand mixer with whisk attachment, combine your flour, salt and sugar. Next swap your whisk for a paddle attachment and add your cold butter chunks. Mix it on low speed for about a minute until your butter is crumbled into the flour and only small chunks remain. By now, your yeast mixture should be activated, pour that into the bowl and mix on low until just combined. Swap your paddle attachment for your dough hook and on low, knead for about 1 minute until the ball has come together and no ingredients aren’t incorporated. Cover with a damp towel and set aside for 30 minutes.

Once the dough has set, you can either split it into 2 smaller rounds or keep it as one large square. Preheat your oven to 500°. On a large high heat baking tray lined with parchment paper, sprinkle some flour and roll out either two 10 inch rounds or one large 20×10 inch square. Poke with a fork all over and bake for 12 to 14 minutes until browning.

While the dough is cooking, slice your peach into thin slices. Over high heat on either an electric grill, cast iron grill pan, or medium high on a barbecue, grill the peaches, just enough to warm and see grill marks. On an electric grill this took four minutes on the first side and one minute in the second but this will vary depending on your cooking method. Using high heat will sear the outside and allow the peach not to soften too much. Remove from heat and set aside.

To make your crispy prosciutto, either air fry for 3 minutes at 400° or once your crust finishes and you remove it from the oven, you can toss the prosciutto on a baking tray in the oven for a couple minutes. Watch carefully so you do not overcook.

All that is left is assembling! Lay your grilled peaches across the baked flatbread, followed by crumbling the prosciutto across over top. Next rip up your burrata and spread chunks gently across. Sprinkle the arugula on top and drizzle with balsamic glaze. Cut into 8 even pieces and enjoy!

Don’t forget to leave me a comment if you make this and let me know how you liked it.