Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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  • 4 small flatbreads (such as Naan)

  • 1 can California Cling Peach halves, strained

  • 4 Tbsp extra virgin olive oil

  • 3 oz prosciutto, thinly sliced

  • 1 cup arugula, rinsed and dried

  • ¼ red onion, thinly sliced

  • 1 small wedge Parmesan Reggiano, shaved

  • 2-3 Tbsp balsamic glaze

  • Salt and pepper to taste


  1. Place the flatbreads face down on a high heat grill for 2-3 minutes. Remove from heat.

  2. Place the peaches on the grill and sear both sides for 2-3 minutes. Remove from heat and cut into 1-inch pieces.

To Assemble the Pizzas:

  1. Brush the grilled side of the flatbreads with 2 of the 4 tablespoons of olive oil.

  2. Evenly place the prosciutto, grilled peaches, arugula, red onion and shaved parmesan on each of the pizzas.

  3. Drizzle with remaining 2 tablespoons olive oil and the balsamic glaze.

  4. Add salt and fresh cracked pepper to taste.

Makes 4 pizzas