Peach and Prosciutto Flatbread

Using your hands, stretch out the dough into a rough 1/4-inch rectangle. Place onto a lightly oiled baking sheet and prick all over with a fork. Place in the oven for about 15 minutes, until beginning to brown on the edges. 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

Meanwhile, halve, pit, and slice the peach into ½-inch wedges. Pick the basil leaves and discard the stems. Tear the mozzarella into small pieces

When the pizza dough is lightly golden brown, sprinkle with the mozzarella cheese and peaches. Layer the prosciutto on top. Return the flatbread to the oven for 5-6 minutes, until cheese melts and prosciutto crisps

Meanwhile, toss the arugula with 1 teaspoon balsamic vinegar and ½ tablespoon olive oil in a medium bowl. Season with salt and pepper