🍑 Peach and prosciutto flatbread

4 servings · prep 15 min · cook 12 min

Ingredients

• 1 pizza dough or 2 large flatbreads
• 3 ripe but firm peaches
• 8 slices prosciutto
• 150 g mozzarella or burrata
• Rocket, basil
• 2 tbsp olive oil
• 1 tbsp honey, balsamic vinegar
• Flaky salt, pepper

Method

1. Roll the dough thin and blind-bake it 8 min at 230 °C: pre-cooked, it will not go soggy under the peaches.
2. Slice the peaches thinly.
3. Take the base out, scatter the cheese and peaches, drizzle with oil and honey.
4. Return for 4 min, just long enough for the cheese to melt.
5. Add the prosciutto AS IT COMES OUT of the oven, never before — cooked, it toughens and loses its perfume.
6. Finish with rocket, basil, a splash of balsamic and flaky salt.

Adapted from Laura in the Kitchen (YouTube)

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