Peach and Prosciutto Flatbread
with Fresh Mozzarella and Balsamic Arugula Salad
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.
Ingredients
4 unit
Prosciutto
1 unit
Peach
2 unit
Arugula
1 unit
Basil
1 unit
Balsamic Vinegar
4 unit
Mozzarella Cheese
(Contains Milk)
unit
Whole Wheat Pizza Dough
(Contains Wheat, Soy)
Not included in your delivery
½ tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
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!
