Peach and Prosciutto Flatbread
with Fresh Mozzarella and Balsamic-Arugula Salad
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 cs
Farine tout usage
(Contient Blé)
280 g
Whole Wheat Pizza Dough
(Contient Blé/Wheat, Soja)
1 pièce(s)
Pêche
14 g
Basilic
113 g
Bocconcinis
(Contient Lait)
125 g
Prosciutto
56 g
Bébé roquette
½ pièce(s)
Vinaigre balsamique
(Contient Sulfites)
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Instructions
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.)
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.
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.
Meanwhile, toss the arugula with the vinegar (DO: measure out) and a drizzle of oil in a medium bowl.
Finish and serve: Sprinkle the basil over the flatbread then top with the arugula salad. Cut into squares and enjoy!