Grilled Peach and Prosciutto Flatbread Pizza

Need I say more? Holy Moly, this is some good stuff right here. I made this recipe as part of the #summerlovespeaches campaign that a group of us food bloggers took part in, that’s when my love for peaches and pizza came together and got married…the ceremony was beautiful!

I hope you don’t mind if I share some of the ingredient brands I used to make this flatbread come to life. I bought everything at Whole Foods but most of this stuff is available at major grocery chains, and on Amazon…duh.

First let’s talk about dough, dough…I bought mine from the pizza counter at Whole Foods. You can totally make your own and I highly recommend it if you have the skill and the will but I was sort of in a time crunch (aka I have three kids and a full time job). You can also purchase dough at your favorite local pizza joint, they love getting dough for dough. Ok, I’m done with the dough puns.

The base for this flatbread is pesto… glorious pesto. This is another item that is SO GOOD when it’s homemade but I have to vouch for Gotham Greens here because they definitely have it all figured out when it comes to great tasting pesto…here is their pesto.

I like to pre-cook my flatbread before I top it with anything, this lets the dough get a head start on the baking process and assures you won’t end up with under cooked flatbread (a crime in some states). I like to line my pizza pan with parchment paper because I just love parchment paper. Bake the dough for about 7 minutes at 375°F. Remove the dough from the oven and spread on the pesto, and don’t be shy now.

Now it’s time to add the toppings, first comes the fresh mozzarella. I love the buf brand…but to be honest I haven’t really found a fresh mozzarella that I didn’t like.

Next up is the prosciutto, this La Quercia brand is exclusive to Whole Foods but just like the mozzarella, you can find great prosciutto just about anywhere these days.

You can get as liberal as you want with these toppings of course, I used all the prosciutto I had with the exception of the three pieces my husband stole, yes I cut his hand off as punishment.

Now it needs to go back in the oven while we grill the peaches. I do 375°F for 10-12 minutes and it turns out perfect but I always recommend checking on it obsessively during the cooking process because it just feels right to do that.

As for the peaches, slice ’em up and then grill ’em up. I grilled mine on the stove top in a panini pan but you can do them on the outdoor grill or in any other contraption that makes grill marks, just make sure you oil the surface you use so the peaches don’t stick. I also recommend buying peaches that aren’t too ripe because they need to hold up during the grilling process.

Once the flatbread is done (prosciutto is looking crisp and cheese is looking melted) it’s time to add the grilled peaches and some fresh basil leaves…

And now for the finale, the pièce de résistance, the cherry on top…the balsamic glaze. This is the stuff dreams are made of, I got this at Whole Foods but you can get some other great brands on, you guessed it, AMAZON.