Peach & Prosciutto Flatbread

Serves 4 · 12 min prep · 12 min cook

Ingredients

• 2 large naan or flatbread rounds
• 2 medium ripe peaches
• 4 oz prosciutto slices
• 6 oz fresh mozzarella
• 1/2 cup ricotta cheese
• 1 tbsp fresh thyme leaves
• 2 tbsp honey
• 2 tbsp olive oil
• 2 cups baby arugula
• 1/4 tsp black pepper
• 1/2 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 425°F and line a large baking sheet with parchment. Brush both sides of the flatbreads lightly with olive oil and place them on the sheet.
2. 2Spread a thin layer of ricotta evenly over each flatbread, leaving a small border the edges. Tear the mozzarella into rustic pieces and scatter them over the ricotta.
3. 3Halve the peaches, remove pits, and slice into thin half-moons. Arrange the peach slices in a single overlapping layer so every bite gets fruit.
4. 4Drape the prosciutto in loose folds across the peaches so it will crisp at the edges while staying silky in the center. Sprinkle with thyme leaves and a grind of black pepper.
5. 5Bake on the middle rack until the cheese is melted and bubbling and the flatbread edges are deep golden and crisp, 10 to 12 minutes. The prosciutto tips should look lightly frizzled.
6. 6Remove from the oven and immediately drizzle with honey so it melts into the hot cheese and peaches. Let cool for 2 minutes so the toppings set slightly.
7. 7Pile fresh arugula over each flatbread right before slicing. The residual heat will just wilt the greens without making them soggy.
8. 8Cut each flatbread into halves or quarters with a pizza wheel, finish with flaky sea salt, and serve warm while the contrast of crisp base, juicy peach, and salty prosciutto is at its peak.