Home Recipes California Cling Peach & Prosciutto “Pizza”

California Cling Peach & Prosciutto “Pizza”

Looking for a fun and flavorful lunch idea? The California Cling Peach & Prosciutto “Pizza” is the answer! Made on small flatbreads (such as Naan), these pizzas nicely combine the flavors of salty prosciutto, peppery Arugula, sharp Parmesan, and naturally sweet California Cling Peach.

Featuring California Cling Peaches

Recipe makes 4 pizzas

Ingredients

4	Small flatbreads (such as Naan)
1 can	California Cling Peach halves, drained
4 tbsp	Extra virgin olive oil
85 g	Prosciutto
20 g	Arugula, rinsed and dried
¼	Red onion, thinly sliced
1	Small wedge Parmesan Reggiano – shaved
2-3 tbsp	balsamic glaze
	Salt
	Pepper

Step 1
Place the flatbreads face down on a high heat grill for 2-3 minutes. Remove from heat.
Step 2
Place the peaches on the grill and sear both sides for 2-3 minutes. Remove from heat and cut into 1 inch pieces.
Step 3
Brush each of the grilled side of the flatbreads with 2 of the 4 tbsp olive oil.
Step 4
Evenly place the prosciutto, grilled peaches, arugula, red onion and shaved parmesan on each of the pizzas.
Step 5
Drizzle with remaining 2 tbsp olive oil and balsamic glaze.
Step 6
Salt and pepper to taste.

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California Cling Peach & Prosciutto “Pizza”

Ingredients

Step 1

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