California Cling Peach & Prosciutto “Pizza”
Ingredients
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
Preparation
Place the flatbreads face down on a high heat grill for 2-3 minutes. Remove from heat.
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:
Brush the grilled side of the flatbreads with 2 of the 4 tablespoons of olive oil.
Evenly place the prosciutto, grilled peaches, arugula, red onion and shaved parmesan on each of the pizzas.
Drizzle with remaining 2 tablespoons olive oil and the balsamic glaze.
Add salt and fresh cracked pepper to taste.
