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Peach & Prosciutto Flatbread

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A quick summertime flatbread featuring sweet peaches, salty prosciutto, creamy mozzarella, and a tangy balsamic drizzle—weeknight-friendly yet dinner-party chic.

Ingredients

Scale
  • 2 whole-wheat naan flatbreads
  • 1 tbsp extra-virgin olive oil, divided
  • 8 oz fresh mozzarella, thinly sliced
  • 2 ripe peaches, thinly sliced
  • 3 oz thinly sliced prosciutto, torn into pieces
  • 1/3 cup balsamic vinegar
  • 1 tbsp honey
  • 1/4 cup fresh basil leaves, thinly sliced, plus extra for garnish
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 450 °F (230 °C). Line a rimmed baking sheet with parchment.
  2. In a small saucepan over medium-high heat, stir together balsamic vinegar and honey. Bring to a boil, then reduce heat and simmer until reduced by about half and syrupy, 5–7 minutes. Set aside to cool.
  3. Place naan flatbreads on the prepared sheet and brush tops with olive oil.
  4. Layer mozzarella over each flatbread, followed by peach slices and torn prosciutto. Season lightly with salt and pepper and sprinkle half of the basil.
  5. Bake until cheese is melted and the naan edges are crisp and golden, about 8–10 minutes.
  6. Remove from oven, drizzle with balsamic glaze, top with remaining basil, slice, and serve immediately.

Notes

  • Swap mozzarella for burrata, goat cheese, or ricotta for a creamier texture.
  • The flatbreads can also be cooked on a grill over medium-high heat; grill the naan 2–3 minutes per side, then top and grill covered until the cheese melts.
  • Store-bought balsamic glaze works if you’re short on time.
  • For a vegetarian version, omit the prosciutto and add a handful of arugula just before serving.

Nutrition

Keywords: peach flatbread, prosciutto, summer appetizer, quick pizza, naan pizza

Find it online: https://yumrecipesnow.com/peach-prosciutto-flatbread/