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Peach and Prosciutto Flatbread

Peach and Prosciutto Flatbread

with Fresh Mozzarella and Balsamic-Arugula Salad

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On this flatbread, salty prosciutto pairs perfectly with juicy peaches, while gooey melted cheese is o set by a tangy, peppery arugula salad. A final sprinkle of torn basil leaves is the pièce de résistance.

Allergens:Wheat/BléSoy/SojaMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

280 g

Whole Wheat Pizza Dough

(ContainsWheat/Blé, Soy/Soja)

1 unit

Peach

14 g

Basil

113 g

Bocconcini Cheese

(ContainsMilk/Lait)

125 g

Prosciutto

56 g

Baby Arugula

½ unit

Balsamic Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2882.7760000000003 kJ
Calories689 kcal
Fat26 g
Carbohydrate70 g
Dietary Fiber12 g
Protein36 g
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 425°F and take out the pizza dough from the fridge. Start prepping when your oven comes up to temperature!

Roll the dough: Sprinkle some flour on your counter. Using a rolling pin, or a long glass bottle (like a wine bottle!) roll out the dough into a rough 1⁄4-inch thick rectangle. Place it on a parchment-lined baking sheet and prick all over with a fork. Bake in the centre of the oven until the crust is lightly golden, 10-12 min. (If you’re making pizza for 4 people, use 2 baking sheets - one for each pizza dough.)

2

Prep: Wash and dry all produce. Halve, pit, and slice the peach into 1⁄2-inch wedges. Roughly tear the basil leaves. Tear each bocconcini in half.

3

Assemble the flatbread: When the pizza dough is lightly golden, remove it from the oven and sprinkle evenly with the bocconcini, then layer with the prosciutto. Top with peaches. Return the flatbread to the oven and bake until the bocconcini melts, 4-6 min.

4

Meanwhile, toss the arugula with the vinegar (DO: measure out) and a drizzle of oil in a medium bowl.

5

Finish and serve: Sprinkle the basil over the flatbread then top with the arugula salad. Cut into squares and enjoy!