Orange Pistachio & Burrata Winter Flatbread
Crisp flatbread, creamy burrata, orange-pistachio salami, peppery arugula, and a drizzle of honey — a bright, festive flatbread that tastes like winter sunshine.
Our Orange Pistachio salami is built on Sicilian flavors — fresh orange zest and toasted pistachios — so a bright winter flatbread is a natural home for it. We echo both the orange and the pistachio right on top.
A crisp base, creamy torn burrata, peppery arugula, juicy orange, and a drizzle of honey turn a few slices of salami into something that looks like a centerpiece. It's equal parts appetizer and light meal.
It comes together in the time it takes to crisp a flatbread, but it looks like a restaurant plate.
Ingredients
For the Flatbread
2 flatbreads or naan (or 1 ball pizza dough, stretched)
2 tablespoons olive oil
3 oz Orange Pistachio salami, thinly sliced
1 ball burrata
For Finishing
1 orange
1 to 2 cups arugula
1/4 cup toasted pistachios, chopped
2 tablespoons Boulder Creamed Honey (or any honey)
orange zest, flaky salt, and cracked black pepper
Featured in this recipe:
Instructions
Preheat the oven to 450°F. Brush the flatbreads with olive oil and bake directly on a sheet for 8 to 10 minutes until golden and crisp.
In the last 3 minutes, lay the orange pistachio salami on the flatbreads (or crisp it separately in a dry pan) so the edges firm up.
Meanwhile, cut the peel and pith from the orange and slice into thin rounds or segments.
Pull the flatbreads from the oven and tear the burrata over the warm surface so it softens slightly.
Top with the orange, a handful of arugula, and the chopped pistachios.
Finish with a drizzle of honey, a little orange zest, flaky salt, and cracked pepper. Cut into wedges and serve.
Chef Notes
Bake the flatbread until it's properly crisp before anything cool goes on top, or it will steam and go soft under the burrata.
Add the burrata, arugula, and orange after baking, not before — they're meant to stay fresh and cool against the warm, crisp base. A little honey and flaky salt at the very end ties the sweet and savory together.
Substitutions & Tips
No burrata? Fresh mozzarella, ricotta, or even a soft goat cheese all work. Loukanika or Finocchiona can stand in for the orange pistachio salami.
Love this citrus-and-salami combination? Try our Winter Citrus Salad, or our mezze-style Loukanika & Whipped Feta Flatbread.
Serving & Storage
Best served right away, while the base is crisp and the burrata is cool and creamy.
This one doesn't keep well once assembled, so build it to order. You can crisp the flatbreads and prep the toppings ahead, then assemble just before serving.
Published
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