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Grilled Peach, Goat Cheese and Prosciutto Flatbread l SimplyScratch.com

Grilled Peach, Goat Cheese and Prosciutto Flatbread

Print Recipe
This Grilled Peach, Goat Cheese and Prosciutto Flatbread is a deliciously light appetizer and perfect for your next get together! Thinly rolled out pizza dough is grilled, brushed with garlicky olive oil and topped with mozzarella, goat cheese and grilled peaches. Garnished with peppery arugula, salty prosciutto and a drizzle of honey for sweetness. Serves 2 to 4 in abut 25 minutes.
Course Recipes
Cuisine American
Keyword appetizer, arugula, flatbread, goat cheese, honey, peach, pizza, prosciutto, snack
Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 398
Author Laurie McNamara

Ingredients

  • 1 peach grilled
  • 1/3 Homemade Pizza Dough risen and rolled thin
  • 1/4 cup olive oil
  • 2 cloves garlic minced
  • cup grated fresh mozzarella
  • 2 ounces of goat cheese crumbled
  • 1 handful baby arugula more if desired
  • 2 ounces prosciutto torn into ribbons, or more if desired
  • 2 tablespoons honey for drizzled

Instructions

  • Preheat your grill to 425°- 450℉ (or 220°-230℃).
  • Brush both of the fleshy sides with light olive oil and grilled them on a grill pan or outdoor grill. If using your outdoor grill, I would wipe (either with an old kitchen towel or paper towel that has been dipped in a little olive oil) the grates with oil before preheating it. Still brush the peaches to ensure easy release.
  • Once the dough is stretched to the desired shape and thinness and your grill has preheated, placed the dough onto the lightly oiled grill grates and closed the lid. Grill for 2 to 3 maybe even 4 minutes. Check it and if the underneath is golden and starting to form grill marks, then immediately remove the grilled dough to a wood board or pizza peel, placing the uncooked side facing down.
  • To make the ultimate garlic olive oil. Start by pouring 1/4 cup olive oil into a small sauce pan. Add in two cloves of finely minced garlic and heat on low to medium-low until fragrant and the garlic starts to toast and turn lightly golden. Remove off of the heat and let cool. This one recipe I used for all three flatbreads.
  • Brush the grilled side of thew flat bread with the garlic olive oil. Top with mozzarella, grilled peaches and goat cheese. Place the flatbread back onto the grill and close the lid, grilling until the cheeses have melted.
  • Remove and top with baby arugula. prosciutto and drizzle with honey.
  • Cut. Serve. Devour.

Notes

*This recipe does not figure in the time it takes to make the dough.

Nutrition

Serving: 1serving | Calories: 398kcal | Carbohydrates: 19g | Protein: 15g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 412mg | Potassium: 167mg | Fiber: 1g | Sugar: 12g | Vitamin A: 606IU | Vitamin C: 4mg | Calcium: 292mg | Iron: 1mg