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Home » 30 Minutes or Less » Peach, Goat Cheese and Prosciutto Flatbread

Peach, Goat Cheese and Prosciutto Flatbread

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
June 14, 2017
5 from 2 votes


Last Updated June 12, 2020 | 1 Comment

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Learn how to make Prosciutto Flatbread Pizzas with peach and goat cheese!

4 Peach, Goat Cheese and Prosciutto Flatbread with fresh whole peaches

When you have a sick kid (vomiting sick, not sniffles sick) everything comes to a full stop.

I will spare you the details since they’re gross aaaand…nope. That’s it, just gross.

Everything I had planned for the day- including dinner- has now been shifted to a time when my child’s bodily fluids decide to stay in his body. You know, priorities and what not.

Totally serious though, having a sick child is absolutely the saddest thing to watch. I remind myself that it could always be worse, but sick is sick. When your child is ill and you can’t really do anything about it except be there, it sucks.

Ok, moving on.

We’re going to have two options for dinner tonight- pick something up or make something super fast with what we already have. Since my husband and I hate spending money unless we have to, we’re obviously going to make something at home.

A few weeks ago I made these Peach, Goat Cheese and Prosciutto Flatbread Pizzas and they are have quickly escalated to an obsession.

Here’s the thing- I love pizza. Like seriously, truly, deeply, LOVE pizza.

But the work of homemade pizza dough or takeout delivery prices? Nope. no thank you.

YOU GUYS, flatbread. ALL YOU NEED IS NAAN OR FLATBREAD (sorry for shouting, I get super excited sometimes).

Drizzle with olive oil, spread with your fav sauce and top with all your favorites. They are great for the kiddos, too!

Basically, these flatbread pizzas are the perfect dinner solution for anyone too lazy to cook, too cheap to order delivery or those of you stuck at home with a sick kid watching the same cartoon on repeat.

4 Peach, Goat Cheese and Prosciutto Flatbreads

 

close up of Peach, Goat Cheese and Prosciutto Flatbread

diagonal image of Peach, Goat Cheese and Prosciutto Flatbread

 

Peach, Goat Cheese and Prosciutto Flatbread Pizzas

Peach, Goat Cheese and Prosciutto Flatbread Pizzas

5 from 2 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Learn how to make Prosciutto Flatbread Pizzas with peach and goat cheese!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Total Time 10 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 648 kcal

Ingredients
 
 

  • 4 naan - or flatbread
  • Olive oil
  • 3-4 fresh peaches - sliced
  • 4 ounces prosciutto - torn
  • 6 ounces goat cheese - crumbled (I used honey goat cheese and it was amazing!)
  • Fresh basil - several leaves per pizza
  • Balsamic glaze
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Instructions
 

  • Preheat oven to 425 degrees F.
  • Place flatbread or naan on 1-2 baking sheets (this will depend on size of baking sheets and faltbread). Drizzle the top of each flatbread with approximately 1/2-1 tablespoon of olive oil.
  • Prepare remaining ingredients so they are ready for topping. Top each flatbread with approximately equal amounts of goat cheese, prosciutto, sliced peaches and fresh basil. Season with a light sprinkle of salt and pepper.
  • Transfer baking sheet to the oven and bake for approximately 8-12 minutes, or until edges are crisp and golden and cheese is just starting to turn golden on top.
  • Remove from oven and top with additional basil leaves and balsamic glaze, if desired.
  • Best served immediately.

Jessica's Notes

**If you're not a fan of goat cheese, you can swap out for mozzarella.

Nutritional Information

Calories: 648kcal | Carbohydrates: 70g | Protein: 22g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 1191mg | Potassium: 280mg | Fiber: 3g | Sugar: 13g | Vitamin A: 805IU | Vitamin C: 7.4mg | Calcium: 145mg | Iron: 1.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Prosciutto Flatbread Pizzas
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

492 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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