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Kitchen Notebook

April 10, 2017

Frisée and Burrata Flatbread Pizza

15 Mins

Serves 2


  • Flatbread (we use Pizza Bianca from Grandaisy Bakery)
  • Sweet Soppressata or Pepperoni, sliced thin
  • 4 oz Burrata
  • 2 oz Frisée, roughly chopped
  • 1 sprig Oregano, stem removed and minced
  • 2 Tbs Garlic Pizza Sauce
  • 2 Tbs Olive Oil
  • 1 Tbs Balsamic Vinegar
  • Salt and Pepper to taste

Burrata was first made about 100 years ago in Puglia, Italy as a way to use up leftover scraps of mozzarella. To make burrata, a ball of mozzarella is filled with a mixture of cream and mozzarella scraps. The result is the most superbly creamy texture. We find it to be the perfect accompaniment to any crunchy bread.

Preheat oven to 400

Place flatbread on a baking sheet. Spread a thin layer of pizza sauce over bread, leaving a half inch around the outside for crust. Top with sliced sopressata and place in oven. Cook for about 10 minutes. Remove from oven and layer on dollops of burrata. Cook in the oven for another 3 minutes or until burrata is melted.

In a bowl toss together frisee, olive oil, balsamic, salt and pepper.

Remove flatbread from oven and top with frisee salad, minced oregano and a drizzle of olive oil.

15 Mins burrata cheese flatbread Meat pizza Recipe soppressata spring

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15 Mins burrata cheese flatbread Meat pizza Recipe soppressata spring

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