Grilled Prosciutto and Peach Flatbread Pizza Recipe
Warm weather is here and that means it's time for grilling. This flatbread pizza is the perfect way to enjoy your favorite toppings this summer.
Equipment
Ingredients
- 1 peach
- 1 cup pizza dough (see our grilled pizza recipe to know how to make the dough)
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 cup grated fresh mozzarella
- 2 oz of goat cheese, crumbled
- 1 handful baby arugula
- 2 oz prosciutto
- 2 honey, for drizzling
Instructions
- Brush both of the fleshy sides with light olive oil and grilled them on a grill pan or outdoor grill. If using your outdoor grill, I would wipe (either with an old kitchen towel or paper towel that has been dipped in a little olive oil) the grates with oil before preheating it. Still brush the peaches to ensure easy release.
- Once the dough is stretched to the desired shape and thinness and your grill has preheated, placed the dough onto the lightly oiled grill grates and closed the lid. Grill for 2 to 3 maybe even 4 minutes. Check it and if the underneath is golden and starting to form grill marks, then immediately remove the grilled dough to a wood board or pizza peel, placing the uncooked side facing down.
- To make the ultimate garlic olive oil. Start by pouring 1/4 cup olive oil into a small sauce pan. Add in two cloves of finely minced garlic and heat on low to medium-low until fragrant and the garlic starts to toast and turn lightly golden. Remove off of the heat and let cool. This one recipe I used for all three flatbreads.
- Brush the grilled side of the flat bread with the garlic olive oil. Top with mozzarella, grilled peaches and goat cheese. Place the flatbread back onto the grill and close the lid, grilling until the cheeses have melted.
- Remove and top with baby arugula. prosciutto and drizzle with honey. and serve