Grilled flatbread pizzas as an appetizer for your up-scale summer grilling party.... yes please! This crowd pleaser of a flatbread is perfect for August cookouts. Grab some local orchard peaches and arugula from the market, the rest of the ingredients from the grocery store, and a bottle of your favorite Prosecco to kickstart the afternoon and lets have ourselves a party!
The Summer's Best Peach, Proscuito, & Ricotta Naan Flatbread
Peach, Proscuitto, and Ricotta Flatbread Pizzas
Tara Bruner
4-6
20 minutes
10 minutes
American
Appetizer
Ripe, fresh peaches, umami prosciutto, creamy ricotta, and peppery arugula combine in this flatbread for the perfect late summer flavor combo. Get that grill fired up and let's get to cooking!
Ingredients
1 pkg some kind of brand Naan
2 peaches, de-stoned and sliced in wedges
1/4 pound of thin sliced prosciutto
Handful of arugula lettuce
1/4 C White Peach Balsamic Vinegar
1/4 C 25 Star Dark Balsamic Vinegar
Creamy white cheese like burrata, ricotta, or brie
Fresh ground pepper
EVOO
Directions
- Preheat grill to 400º F. While preheating grill, whisk the two Balsamics together. Set aside. Brush the naan bread with a little olive oil so it crisps up on the grill. Section the prosciutto into about 1” strips.
- When the grill is hot, place the naan bread on the grill for about 1-2 minutes. Flip naan bread and then place the peaches, prosciutto, and small dollops of ricotta cheese on top. Grill just until the ricotta starts to melt - just a couple more minutes.
- Take off the grill and sprinkle with arugula and freshly ground pepper. Slice into wedges and drizzle the balsamic mixture over the top.
