Food Recipes Grilled Flatbread with Asparagus, Burrata & Bacon Be the first to rate & review! Shaved asparagus and warm burrata are the stars of this simple, satisfying flatbread. By Nicole Hopper Published on May 03, 2024 Rate PRINT Share Close Photo: Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Neighbors Hall Prep Time: 30 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Maybe you use the grill year-round, or maybe you wait until spring gifts us the first warm-ish days. Either way, welcome to grilling season! Ease into it with this easy grilled flatbread recipe that’s got double the cheese, hidden bacon bits, and a zingy shaved asparagus and arugula salad. Store-bought pizza dough shaves off prep time since all you have to do is stretch the dough, coat it with oil, and grill it. Handfuls of shredded mozzarella are sprinkled on top, along with cooked bacon that cozily nestles into the melted cheese. Then the burrata goes on and warms up just enough to soften into a creamy cloud. A balsamic-dressed asparagus and arugula salad is mounded on top of the flatbreads for a delicious meal bursting with freshness. Save even more time and swap the bacon for prosciutto. Simply tear slices into bite-size pieces and place on top of the mozzarella. Ingredients 4 slices thick-cut bacon 8 oz. medium-thick fresh asparagus (about 10 spears), trimmed 1 lb. fresh prepared pizza dough, at room temperature 3 Tbsp. extra-virgin olive oil, divided 6 oz. low-moisture mozzarella, shredded (about 1 1/2 cups) 8 oz. burrata cheese, drained and torn by hand 1 Tbsp. balsamic vinegar 1/2 tsp. freshly ground black pepper 1/4 tsp. kosher salt 2 cups packed fresh baby arugula Directions Preheat grill to medium-high (400°F to 450°F). 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. Working with 1 asparagus spear at a time, lay flat against a cutting board and hold at the base with your hand. 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. Grill, uncovered, until grill marks appear on bottom and top is puffed and dry, 2 to 3 minutes. 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. To make shaving the asparagus simple, lay each stalk flat on a cutting board and peel it with a y-peeler. Use the bottom as a handle to hold it down with your other hand, and start peeling about 2 inches from the end towards the tip. Once the stalk is too thin to continue peeling, just slice off short pieces and toss that in with the shaved pieces. Rate It Print Nutrition Facts (per serving) 750 Calories 41g Fat 60g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 750 % Daily Value * Total Fat 41g 53% Saturated Fat 16g 78% Cholesterol 84mg 28% Sodium 1344mg 58% Total Carbohydrate 60g 22% Dietary Fiber 3g 12% Total Sugars 5g Protein 35g 71% Vitamin C 6mg 7% Calcium 635mg 49% Iron 4mg 24% Potassium 410mg 9% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.