Flatbread Pizza With Grilled Peaches Recipes

GRILLED PROSCIUTTO AND PEACH FLATBREAD PIZZA

Steps:

• Combine balsamic vinegar, honey, lemon juice, and pepper in a small saucepan. Bring to a boil over high heat; reduce to low. Simmer until mixture has reduced down to 1/3 cup, about 15 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over the charred side. Top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
• Return flatbreads to to the grill. Grill with the cover on, until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.

FLATBREAD PIZZA WITH GRILLED PEACHES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly spray a large baking sheet with cooking spray.
• Stretch pizza dough into a rough rectangular shape, about 8 inches long. Place on the prepared baking sheet.
• Bake in the preheated oven until dough is mostly cooked through and beginning to brown, 10 to 14 minutes.
• Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
• At the same time, heat a medium skillet over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned and crumbly, about 10 minutes. Remove to a paper towel-lined plate.
• While the sausage is cooking, place peach slices in a single layer on the preheated grill. Grill for 8 minutes, flipping once halfway. Remove and set aside.
• While the peaches are grilling, remove dough from the oven. Spread ricotta cheese evenly over top. Scatter garlic slices over the ricotta and season with salt and pepper. Lay cooked sausage on top.
• Return to the oven until toppings are heated through and crust has finished cooking, about 5 more minutes.
• Top flatbread with grilled peaches, arugula, and microgreens.