Grilled Peach & Prosciutto Flatbread. Juicy, grilled summer peaches are the star of this perfect party appetizer! Shortcut the dough with a frozen, store-bought version to make this recipe a breeze.

Why You’ll Love This Recipe

Juicy, grilled summer peaches are the star of this perfect party appetizer! Shortcut the dough with a frozen, store-bought version to make this Grilled Peach & Prosciutto Flatbread recipe a breeze.

One of my favorite parts of summer is getting all of the fresh fruits and veggies that come along with it. Peaches are one of those summer gems that I get really excited about, so get ready to see some peach recipes over the next few weeks. I decided to grill them up to get them nice and caramelized for this Grilled Peach & Prosciutto Flatbread. And of course, I topped it off with a yummy balsamic drizzle to keep things nice and bright.

Table of Contents

Ingredients and Substitutions

Here’s what you’ll need to make this Grilled Peach and Prosciutto Flatbread recipe:

Flatbread crusts – There are tons of store-bought or homemade options for the crust! I opted for these frozen Wegmans Amore Roman-Style Pizza Crusts that come in a pack of 2. They’re the perfect size and shape for making flatbread. If you don’t have a Wegmans nearby, you might see this type of crust called pinsa – try searching online to see what products pop up near you.
Peaches – Fresh, juicy peaches have no substitute in this recipe!
Prosciutto – The salty sweet combo of peaches and prosciutto simply can’t be beat, but you can use another type of cured meat or even chopped and cooked bacon if you prefer.
Basil – Another key piece of this recipe that can’t be substituted.
Ricotta cheese – Cottage cheese is actually a great substitute for the ricotta here since it’s getting whipped up in a food processor.
Goat cheese – I added just a bit of goat cheese to the ricotta mixture for a little extra flavor and funk. You could sub it out with feta or more ricotta if you prefer.
Honey – I used 2 types of honey in this recipe – regular in the ricotta mixture and hot drizzled over top. You could use one or the other for both applications if you only have one at home.
Lemon zest – I think this is a key to nailing the ricotta mixture! It brings a brightness to the flatbread that is noticeably absent if it’s not there. I don’t recommend skipping it.
Balsamic glaze – In the original version of this recipe, I called for making your own glaze, but honestly I always have this stuff in my pantry now so why not use it? Some brands make a thicker glaze than others and for this recipe, the thicker the better! Don’t be shy with the balsamic glaze and definitely do NOT skip it.

Tips for

Grilling Flatbread (or Pizza)

For this recipe, I took a shortcut and used a frozen, pre-stretched flatbread/pizza dough. Because of that, it really didn’t need as much care as fresh dough does. I just had to toss it on the pizza stone and grill away. If you do plan to use fresh dough, check out these tips!

Use a pizza stone – Just be sure it’s grill safe! Pizza stones retain heat and help distribute it evenly, which is perfect for getting a golden crust on your flatbread.
Make sure it’s hot – Pre-heat the grill to about 425-450°F with the pizza stone. If your dough is stretched thinner, you can get away with higher temps since it won’t burn in the time it takes to cook through.
Add cornmeal – Or as my friends would call it – “ball bearings.” Sprinkle a bit on the pizza peel before you lay your dough on it so it will slide off more easily onto the pizza stone. This will also help prevent sticking in the grill.