Grilled Peach Flatbread with Arugula and Prosciutto Recipe

Grilled Peach Flatbread with Arugula and Prosciutto

A slice of heaven on a piece of bread: our flatbread with grilled peaches, arugula, Prosciutto Crudo San Daniele DOP, and Mom's Limited Edition Extra Virgin Olive Oil is a flavor explosion you don't want to miss.

Vignoli Mom's Limited Edition Extra Virgin Olive Oil front of 16.9oz bottle

Ingredients

Serves:4

Imperial Metric

2 large ripe but firm nectarines
Vignoli Mom's Limited Edition Extra Virgin Olive Oil
Salt and freshly ground black pepper
2 ready-made pizza crusts or 2 pre-baked flatbreads (0.5 lb each)
7 oz. thinly sliced Prosciutto Crudo San Daniele DOP
Fresh washed and dried arugula
1 large lemon with edible peel

2 large, ripe but firm nectarines (about 500g)
Vignoli Mom's Limited Edition Extra Virgin Olive Oil, as needed
Salt, as needed
Freshly ground black pepper, as needed
2 pizza crusts or 2 pre-cooked flatbreads, each weighing about 225g
200g thinly sliced Prosciutto Crudo San Daniele DOP
Fresh arugula, washed and dried, as needed
1 large lemon with edible skin

Preparation

Imperial Metric

Cut and grill the peach slices: Cut each peach into 6 slices and coat with 1 tablespoon of Vignoli Mom's Limited Edition Extra Virgin Olive Oil. Grill the peach slices on a hot non-stick skillet for 2-3 minutes per side. Season with salt and pepper and let cool.
Grill the flatbread: Grill the pizza crust or flatbread for about 5 minutes per side or until grill marks appear. Remove from heat and let cool.
Assemble and serve: Arrange the grilled peach slices on the flatbread or pizza crust, then add the sliced prosciutto, arugula, and a sprinkle of grated lemon zest. Finish with a drizzle of Vignoli Mom's Limited Edition Extra Virgin Olive Oil and serve.

Cut and grill the peach slices: Cut each peach into 6 slices and coat with 1 tablespoon of Vignoli Mom's Limited Edition Extra Virgin Olive Oil. Grill the peach slices on a hot non-stick skillet for 2-3 minutes per side. Season with salt and pepper and let cool.
Grill the flatbread: Grill the pizza crust or flatbread for about 5 minutes per side or until grill marks appear. Remove from heat and let cool.
Assemble and serve: Arrange the grilled peach slices on the flatbread or pizza crust, then add the sliced prosciutto, arugula, and a sprinkle of grated lemon zest. Finish with a drizzle of Vignoli Mom's Limited Edition Extra Virgin Olive Oil and serve.

For this recipe you need

Mom's Limited Edition Extra Virgin Olive Oil

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