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Peach and Prosciutto Flatbread

Peach and Prosciutto Flatbread

with Fresh Mozzarella and Balsamic Arugula Salad

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On this flatbread, salty prosciutto pairs perfectly with juicy peaches, while gooey melted cheese is offset by a tangy, peppery arugula salad. A final sprinkle of torn basil leaves is the pièce de résistance


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

Total Time25 minutes
Cooking difficultyMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

4 unit


1 unit


2 unit


1 unit


1 unit

Balsamic Vinegar

4 unit

Mozzarella Cheese



Whole Wheat Pizza Dough

(ContainsWheat, Soy)

Not included in your delivery

½ tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2883 kJ
Calories689 kcal
Fat26 g
Saturated Fat0 g
Carbohydrate70 g
Sugar0 g
Dietary Fiber12 g
Protein36 g
Cholesterol0 mg
Sodium0 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat oven to 400 degrees (200 C). 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 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


Tear the basil over the flatbread, then top with the arugula. Cut into squares and enjoy!