Soak up the last bit of peach season this summer with a twist on traditional flatbread. Pair sweet peaches with salty prosciutto and cheese on a crunchy base for a variety of flavors and textures that will satisfy and nourish you.
Prep Time:
20 minutes
Cook Time:
8 to 12 minutes
Makes:
4 servings
Ingredients
1 peach, thinly sliced
1 tablespoon balsamic vinegar
2 flatbreads (Stonefire brand suggested)
1 tablespoon extra-virgin olive oil
¼ teaspoon dried thyme
½ teaspoon garlic powder
3 ounces prosciutto
½ cup shredded mozzarella cheese
½ cup shredded gouda cheese
1 tablespoon fig jam
Fresh basil, to taste
Balsamic glaze, to taste
Utensils
Bowl
Baking sheet (optional)
Preparation
- Preheat the oven to 425 degrees Fahrenheit.
- Slice the peach and place it in a bowl with balsamic vinegar. Toss to coat and let sit for 5 minutes to marinate.
- Prepare the remaining toppings: shred the mozzarella and gouda cheese, and tear or slice the prosciutto into smaller pieces.
- Lightly brush the flatbreads with olive oil, then sprinkle with thyme and garlic powder.
- Spread fig jam evenly over the flatbreads, leaving a small border around the edges for the crust.
- Top the flatbreads with mozzarella and gouda cheese, followed by prosciutto and peach slices.
- Place the flatbreads directly on the oven rack or a baking sheet. Bake for 8 to 12 minutes, or until the cheese is melted and the crust is golden.
- Carefully remove from the oven and let cool for a few minutes. Top with fresh basil and balsamic glaze if desired. Slice and enjoy!
- Store leftovers in the refrigerator in tin foil or an airtight container for up to 3 days.
Nutrition Information
Serving Size: ½ flatbread
Calories: 525, Fat: 27g, Protein: 28g, Carbohydrates: 40g, Fiber: 2.1g, Sodium: 1300mg
Adapted from: https://www.halfbakedharvest.com/prosciutto-peach-pizza/
