Each peach season I look forward to a sweet and savory flatbread or pizza with peach and prosciutto. This time I took the easy way out with store-bought flat bread. The original recipe called for ricotta, but I’m just not a fan. The mozzarella and parmesan were perfect for me. And, don’t forget the balsamic reduction! A yummy easy dinner for hot summer nights!
Peach & Prosciutto Flatbread with Balsamic Reduction
INGREDIENTS:
- Stonefire Artisan Flatbread (I used one for this recipe)
- 2 slices fresh mozzarella, diced into small cubes
- 1 oz. parmesan cheese, shredded (1/4 cup)
- 1 medium fresh peaches
- balsamic reduction
- 1/8 cup slightly packed fresh basil leaves, chopped (or to taste)
DIRECTIONS:
- Preheat oven to 400 degrees.
- Layer prosciutto over crust into an even layer, aligning pieces side by side (if they overlap slightly that’s fine). Sprinkle with mozzarella cubes and parmesan cheese.
- Cut peaches in half and core. Laying peaches with sliced side down, cut peaches into slices (I thinly sliced). Layer peaches evenly over pizza.
- Bake 10 minutes or until edges are lightly golden.
- Remove from oven, sprinkle with fresh basil, and drizzle with balsamic reduction. Cut into slices and serve warm.
- Notes
- There’s no need to peel the peaches before adding them to the pizza!
Recipes inspired from CookingClassy
Fork Lore 