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Peach and Prosciutto Flatbread

Peach and Prosciutto Flatbread

with Balsamic-Arugula Salad

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Behold the ultimate summertime flatbread! Salty prosciutto and juicy peaches offer a delicious sweet-and-salty contrast. Peppery arugula is the cherry on top!

Allergens:WheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Pizza Dough

(ContainsWheat, Soy)

1 unit

Peach

4 ounce

Prosciutto

4 ounce

Fresh Mozzarella

(ContainsMilk)

2 ounce

Arugula

2 tablespoon

Balsamic Vinegar

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3037.5840000000003 kJ
Calories726 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate72 g
Sugar7 g
Dietary Fiber4 g
Protein42 g
Cholesterol90 mg
Sodium2428 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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

4

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.

5

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.

6

Finish and serve: Top the peach and prosciutto flatbread with the balsamic-arugula salad. Cut into squares and enjoy!