Grilled Peach and Prosciutto Flatbread

No ratings yet

Crispy flatbread pairs with whipped ricotta, juicy grilled peaches, salty prosciutto, and fresh basil for a perfect summer appetizer!

Prep Time15

Cook Time12

Total Time27

Course: Appetizer, Main Course

Cuisine: American

Keyword: grill recipes, peaches, summer

Servings: slices

Calories: 209kcal

Ingredients

2 Wegmans Amore Roman Style Pizza Crusts 460 grams
2 medium peaches, halved and pits removed (300 grams)
2 oz prosciutto, torn into pieces
1/2 cup fresh basil, sliced
1/4 cup toasted pumpkin seeds
3 tbsp balsamic glaze
2 tbsp hot honey
1 tsp olive oil
Optional toppings: microgreens, flakey salt

Whipped Lemon Ricotta

3/4 cup skim ricotta cheese
1 oz goat cheese
1 tbsp honey
1/2 tsp lemon zest

Instructions

Add 3/4 cup skim ricotta cheese, 1 oz goat cheese, 1 tbsp honey, and 1/2 tsp lemon zest to a food processor and blend until smooth. Set aside in the refrigerator.
Add pizza stone over grill grates and pre-heat grill to 450°F.
Add 2 Wegmans Amore Roman Style Pizza Crusts to the pre-heated pizza stone and close the grill. Cook for 10-12 minutes or until crisp, rotating the crusts once about halfway through. Set the grilled crusts aside on a large baking sheet and push the pizza stone to the side of the grill to make room for grilling peaches.
Brush the cut side of 2 medium peaches, halved and pits removed with 1 tsp olive oil. Place cut side down on exposed grill grates and grill for 3-4 minutes or until peaches have developed grill marks and softened a bit. Set aside and allow to cool slightly before slicing.
Spread whipped ricotta mixture evenly over the 2 grilled crusts. Layer with grilled peach slices and 2 oz prosciutto, torn into pieces. Drizzle with 3 tbsp balsamic glaze and 2 tbsp hot honey, then top with 1/2 cup fresh basil, sliced and 1/4 cup toasted pumpkin seeds. Add flakey salt and micro greens on top, if desired, then slice and serve immediately.

Notes

No grill? No problem: The flatbread crusts can be baked in the oven according to package directions. For the peaches, use a grill pan on the stovetop or slice the peaches and give them a quick sauté.

Make it ahead: To save time when entertaining, make the whipped ricotta up to 3 days ahead of time. You can also tear the prosciutto into pieces and halve the peaches ahead of time, just be sure to seal everything in air tight containers and store in the fridge.

Nutrition: Scan the barcode below or search for "Peanut Butter and Fitness Grilled Peach and Prosciutto Flatbread" to log this food in My Fitness Pal.

Nutrition