Behold the ultimate summertime flatbread! Salty prosciutto and juicy peaches offer a delicious sweet-and-salty contrast. Peppery arugula is the cherry on top!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preheat: Preheat the oven to 450 degrees. HINT: If you know you're making this recipe in advance, take the pizza dough out of the fridge to come to room temperature.
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.
Finish and serve: Top the peach and prosciutto flatbread with the balsamic-arugula salad. Cut into squares and enjoy!