Peach and Prosciutto Flatbread

Using your hands, stretch out the dough into a rough 1/4-inch thick rectangle. HINT: If you have a rolling pin or wine bottle, you can use it to roll out the dough out on a lightly floured surface. Place onto a lightly oiled baking sheet and prick all over with a fork. Place in the oven for about 8-10 minutes, until the dough begins to brown on the edges.

Wash and dry all produce. Meanwhile, halve, pit, and slice the peach into wedges.

When the pizza dough is lightly golden brown, tear the mozzarella cheese into small pieces and sprinkle over the dough. Layer the prosciutto on top and finish with the peach wedges. Return the flatbread to the oven for 5-6 minutes, until the cheese melts and the prosciutto crisps.

Meanwhile, toss the arugula with 1 teaspoon balsamic vinegar and a drizzle of olive oil in a medium bowl. Season to taste with salt and pepper.