Peach and Prosciutto Flatbread Pizza


1 store bought flatbread or a 1lb. Pizza dough room temperature

1 ½ cups whole-milk ricotta cheese

¼ teaspoon salt

¼ teaspoon pepper

2-3 ounces prosciutto, sliced into 1 inch pieces

1 large peach, sliced

⅓ cup pickled red onions*

1 tablespoon extra virgin olive oil

¼ cup fresh basil, torn


Pickled Onions

½ cup champagne or rice vinegar

1 tablespoon sugar

1 cup thinly sliced red onions


*Combine vinegar and sugar in a saucepan over medium high heat.  Cook until the sugar is dissolved.  This will take 1 minute. Add red onions and allow the mixture to cool completely. Store any extra pickled onions in a sealed container and refrigerate.


Preheat the oven to 475 degrees.


On a slightly floured work surface, shape pizza dough into a 12x10 inch rectangle.  Transfer to a baking sheet that is lined with parchment paper. If using a store bought flatbread, place flatbread onto a baking sheet lined with parchment paper or foil.


Spread ricotta cheese on dough or flatbread leaving a ½ inch border.  Season with salt and pepper.  Top with prosciutto, peaches and pickled onions.  Drizzle with oil.  Bake for 15 min.  


Top with basil and serve.



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