- 1 cup balsamic vinegar
- 1/4 cup honey
- 1/2 teaspoon lemon juice
- 1/4 teaspoon black pepper
- 2 naan bread
- 4 ounces ricotta cheese
- 2 fresh peaches, sliced
- 1 (3 ounce) package prosciutto, torn into pieces
- 3 tablespoons thinly sliced fresh basil
- Combine balsamic vinegar, honey, lemon juice, and pepper in a small saucepan. Bring to a boil over high heat; reduce to low. Simmer until mixture has reduced down to 1/3 cup, about 15 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over the charred side. Top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
- Return flatbreads to to the grill. Grill with the cover on, until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.
05/21/2018
recipepes.com
Grilled Prosciutto and Peach Flatbread Pizza, recipe
PT15M
PT1H
5
455 calories
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