Short Description

A crisp, lightly charred flatbread layered with creamy cheese, sweet summer peaches, and delicate ribbons of prosciutto, finished with a drizzle of honey and a scattering of fresh greens. This elegant yet effortless dish moves seamlessly from casual weeknight fare to an impressive appetizer for entertaining.

Why You’ll Love This Recipe

Balanced flavor profile: Juicy peaches and savory prosciutto create a sweet–salty contrast, while creamy cheeses lend richness.
Quick to prepare: Ready in under 25 minutes from start to finish.
Versatile serving options: Works as a light main course, a shareable starter, or part of a brunch spread.
Minimal equipment: Requires only an oven (or grill) and a baking sheet or pizza stone.
Seasonal showcase: A splendid way to use peak-season peaches without extensive cooking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Prepared flatbread or naan (about 8 × 12 in / 20 × 30 cm)
Extra-virgin olive oil
Shredded low-moisture mozzarella
Crumbled goat cheese (or mild feta)
Ripe peaches, thinly sliced (skin on)
Prosciutto, paper-thin slices torn in half
Honey
Crushed red pepper flakes (optional)
Fresh arugula or small basil leaves
Fine sea salt and freshly ground black pepper

Directions

Preheat the oven to 218 °C / 425 °F. If using a pizza stone, place it in the oven while heating.
Prepare the base: Brush both sides of the flatbread lightly with olive oil. Place on a parchment-lined baking sheet (or directly on the hot stone for a crisper crust).
Layer the cheeses: Sprinkle mozzarella evenly over the flatbread, leaving a 1 cm border. Dot with crumbled goat cheese.
Add fruit: Arrange peach slices in a single layer across the cheese. Season lightly with salt and pepper.
Bake: Transfer to the oven and bake 10–12 minutes, until the cheese is bubbling and the edges are golden.
Finish with prosciutto: Remove from the oven. Immediately drape prosciutto pieces over the hot flatbread so they warm but do not crisp.
Garnish: Drizzle with honey, sprinkle with red pepper flakes if using, and scatter arugula or basil on top.
Slice and serve: Cut into squares or strips and serve warm.

Servings and Timing

Yield	Prep Time	Cook Time	Total Time
2–3 main-course portions (or 4–6 appetizer portions)	10 min	10–12 min	~22 min

Variations

Grilled version: Grill the oiled flatbread 1 minute per side over medium-high heat, then add toppings off-heat and close the lid for 3–4 minutes to melt cheese.
Cheese swap: Replace goat cheese with burrata added after baking for extra creaminess.
Fruit twist: Substitute nectarines, figs, or thin pear slices for the peaches.
Vegetarian option: Omit prosciutto and add toasted walnuts or a handful of caramelised shallots.
Gluten-free: Use a gluten-free flatbread base or prebaked cauliflower crust.

Storage/Reheating

Refrigeration: Cool leftovers to room temperature, then store in an airtight container for up to 2 days.
Reheating: Warm slices in a 190 °C / 375 °F oven for 6–8 minutes or in a skillet over medium heat until the crust re-crispes.
Freezing: Not recommended; peaches release moisture upon thawing, compromising texture.

FAQs

How ripe should the peaches be?

Use firm-ripe peaches that give slightly when pressed; overly soft fruit can become mushy during baking.

Can I use pizza dough instead of flatbread?

Yes. Par-bake a thinly stretched pizza dough for 4–5 minutes before adding toppings to prevent sogginess.

Is prosciutto safe to add after baking?

Prosciutto is cured and ready-to-eat. The residual heat lightly warms it without making the slices rubbery.

What’s a good goat-cheese alternative?

Soft ricotta or mascarpone provides a milder taste; crumble feta for a sharper profile.

How do I keep the crust crispy?

Brush the underside with oil, bake on a preheated stone, and avoid using too many wet toppings.

Can I prepare components in advance?

Slice peaches and store them airtight with a squeeze of lemon juice; assemble and bake just before serving.

What wine pairs well?

A chilled rosé or a light, fruity Pinot Noir complements both the salty prosciutto and sweet peaches.

How do I adjust for a crowd?

Bake multiple flatbreads sequentially; keep the first batches warm on a rack in a 95 °C / 200 °F oven.

Are red pepper flakes essential?

No, they simply add gentle heat. Substitute freshly ground black pepper or omit entirely.

Could I serve this cold?

While best warm, room-temperature slices remain flavorful, making the dish suitable for buffets or picnics.

Conclusion

Peach & Prosciutto Flatbread unites contrasting flavors and textures in a dish that looks sophisticated yet requires minimal effort. Whether you present it as a refined appetizer or a simple summer supper, its harmonious blend of sweet stone fruit, savory ham, and creamy cheese is certain to win over guests and family alike.