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August 28, 2024

Cheesy Peach and Prosciutto Flatbread

by Laurin Watts, MPH, RD, LDN

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

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Slice the peach and place it in a bowl with balsamic vinegar. Toss to coat and let sit for 5 minutes to marinate.
  3. Prepare the remaining toppings: shred the mozzarella and gouda cheese, and tear or slice the prosciutto into smaller pieces.
  4. Lightly brush the flatbreads with olive oil, then sprinkle with thyme and garlic powder.
  5. Spread fig jam evenly over the flatbreads, leaving a small border around the edges for the crust.
  6. Top the flatbreads with mozzarella and gouda cheese, followed by prosciutto and peach slices.
  7. 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.
  8. Carefully remove from the oven and let cool for a few minutes. Top with fresh basil and balsamic glaze if desired. Slice and enjoy!
  9. 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/

 

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