Print

Perfect Grilled Peach and Prosciutto Flatbread

grilled peach and prosciutto flatbread - featured image
Print Recipe

A quick and easy grilled flatbread featuring sweet smoky peaches, salty prosciutto, creamy cheese, and fresh herbs, perfect for entertaining and summer gatherings.

Ingredients

Scale
  • 1 ball of pizza dough (about 12 oz / 340 g) – homemade or store-bought
  • 2 tbsp extra virgin olive oil
  • Flour for dusting (all-purpose or bread flour)
  • 2 ripe peaches, sliced about ¼ inch thick
  • 4 oz (115 g) prosciutto, thinly sliced
  • 4 oz (115 g) fresh mozzarella, torn into small pieces
  • 2 tbsp crumbled goat cheese or feta (optional)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
  • 1 tbsp honey (preferably local or wildflower honey)
  • Fresh cracked black pepper, to taste
  • Sea salt flakes, to taste
  • Handful of arugula or baby spinach (optional, for serving)
  • Extra drizzle of olive oil or balsamic glaze (optional)

Instructions

  1. Preheat your grill to medium-high heat, around 400°F (205°C). If using charcoal, let the coals burn down to a consistent temperature.
  2. On a floured surface, roll out the pizza dough into a roughly 12-inch (30 cm) oval or rectangle about ¼ inch (6 mm) thick. Brush the top lightly with olive oil.
  3. Place the dough directly on the grill grates, oiled side down. Close the lid and grill for 2-3 minutes until grill marks appear and the bottom is golden brown. Flip the dough over using tongs or a spatula.
  4. Immediately arrange the sliced peaches evenly over the grilled side of the dough. Tear and scatter mozzarella and goat cheese on top. Lay the prosciutto slices across the flatbread, followed by fresh thyme leaves. Drizzle with a little more olive oil.
  5. Close the grill lid and cook for another 4-6 minutes until the cheese melts and the bottom side crisps up. Check frequently to prevent flare-ups.
  6. Transfer the flatbread to a cutting board. Drizzle honey over the top, sprinkle with cracked black pepper and sea salt flakes. Add a handful of fresh arugula or baby spinach if desired.
  7. Cut into triangles or strips and serve warm.

Notes

Pat peaches dry before layering to avoid sogginess. Keep grill clean and oiled to prevent sticking. Use medium-high heat to avoid burning the crust. Let flatbread rest a minute after grilling to let cheese set. Can be baked in oven at 475°F (245°C) for 10-12 minutes with broil for 2 minutes if no grill is available.

Nutrition

Keywords: grilled peach flatbread, prosciutto flatbread, summer appetizer, easy entertaining recipe, grilled flatbread, peach and prosciutto

Find it online: https://hungermind.com/perfect-grilled-peach-and-prosciutto-flatbread-easy-recipe-for-entertaining/