Flatbread Pizza With Grilled Peaches Food

GRILLED PROSCIUTTO AND PEACH FLATBREAD PIZZA

Grilled Prosciutto and Peach Flatbread Pizza image

Soft naan topped with a light spread of ricotta, topped with sweet peaches, salty prosciutto, a little basil, and a drizzle of honey balsamic reduction - all grilled to perfection!

Provided by SunnyDaysNora

Categories Main Dish Recipes Pizza Recipes

Time 44m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup balsamic vinegar
¼ cup honey
½ teaspoon lemon juice
¼ teaspoon black pepper
2 naan bread
4 ounces ricotta cheese
2 fresh peaches, sliced
1 (3 ounce) package prosciutto, torn into pieces
3 tablespoons thinly sliced fresh basil

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.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 53.4 g, Cholesterol 32.7 mg, Fat 10.7 g, Fiber 4.1 g, Protein 12.8 g, SaturatedFat 4.1 g, Sodium 625.4 mg, Sugar 30.3 g

FLATBREAD PIZZAS

Flatbread Pizzas image

Provided by Food Network

Categories appetizer

Time 15m

Yield 1 to 2 small flatbreads

Number Of Ingredients 21

Ingredients

1/4 cup self-rising flour, plus more for dusting
3 heaped tablespoons natural Greek yogurt
1 tablespoon extra-virgin olive oil, plus more for the pan
1/4 teaspoon dried rosemary
Pinch of kosher salt
2 to 3 tablespoons tomato pasta sauce (Napolitano sauce)
3 to 4 slices ham off the bone
1 small handful grated cheese
1 teaspoon dried oregano
2 to 3 tablespoons tomato pasta sauce (Napolitano sauce)
1 small handful grated cheese
1 teaspoon dried oregano
2 to 3 fresh basil leaves
2 to 3 tablespoons tomato pasta sauce (Napolitano sauce)
1 button mushroom, sliced
1 small red bell pepper, sliced
1/2 small red onion, sliced
3 to 5 kalamata olives, pitted
1 small handful grated cheese
1 teaspoon dried oregano
2 to 3 fresh basil leaves

Steps:

For the flatbread: In a small mixing bowl, add the self-rising flour, yogurt, olive oil, rosemary and salt and mix. It might seem like the consistency is sticky, but this is okay!
Dust a bench top with more of the flour and knead the dough until it forms a ball. If it's still sticky, add more flour to the bench. Roll out the dough with a rolling pin until 1/2 centimeter (1/4 inch) in thickness.
Heat a small splash of olive oil in a small pan over medium heat. Once hot, transfer the flatbread over and cook until light brown, about 2 minutes. Then flip and cook on the other side for another minute. Serve topped with one of the pizza topping combinations.

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