Grilled Peach Prosciutto Flatbread

A stunning combination that transforms seasonal peaches into a gourmet experience. This isn't just another flatbread recipe; it's a symphony of contrasting flavors where the caramelized sweetness of grilled peaches meets the salty crispness of prosciutto, all balanced by creamy ricotta on a perfectly charred base.

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Course: Appetizer

Cuisine: American, Italian

Keyword: Grilled Peach, Prosciutto, Flatbread, Summer Recipe, Peach Recipe

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 325kcal

Equipment

Grill
Mixing Bowl

Ingredients

For the flatbread base

1 pound store-bought pizza dough room temperature, or 2 pre-made flatbreads
2 tablespoons olive oil
1 teaspoon flaky sea salt

For the toppings

8 ounces whole milk ricotta cheese
2 tablespoons honey plus more for drizzling
1 tablespoon fresh thyme leaves plus extra for garnish
1 lemon zest
2-3 ripe peaches pitted and sliced into ½-inch wedges
4 ounces thinly sliced prosciutto
2 tablespoons balsamic glaze
fresh arugula for garnish (optional)
cracked black pepper to taste

Instructions

Preheat your grill to medium-high heat (around 400-450°F). For indoor preparation, preheat your oven to 450°F with a pizza stone inside if available.
Mix the ricotta, honey, thyme leaves, and lemon zest in a small bowl. Season with a pinch of salt and set aside.
Brush the peach slices lightly with olive oil to prevent sticking. Place them on the hottest part of the grill for 1-2 minutes per side until they develop char marks and begin to caramelize.
On a floured surface, stretch or roll your dough into 2 oval flatbreads, about ¼-inch thick. Brush both sides generously with olive oil and sprinkle with sea salt.
Place the dough directly on the grill grates and cook for 2-3 minutes until bubbles form and grill marks appear. Flip and cook for an additional 1-2 minutes.
Transfer the grilled flatbreads to a work surface. Spread the ricotta mixture evenly across each flatbread, then arrange the grilled peach slices on top. Tear the prosciutto into rustic pieces and scatter them between the peaches.
Return the assembled flatbreads to the grill for a final 2-3 minutes with the lid closed until the prosciutto begins to crisp and the cheese warms through.
Remove the finished flatbreads and drizzle with balsamic glaze and an extra touch of honey. Scatter fresh thyme leaves and optional arugula on top, then finish with freshly cracked black pepper.
Cut into slices and serve immediately while warm.

Notes

For a healthier version, use whole wheat flatbread, replace half the ricotta with Greek yogurt, and reduce the amount of prosciutto. This flatbread is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes rather than using a microwave.

Nutrition

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