Califonia Bountiful
Print this recipe

Flatbread (pizza) with peaches, farmers cheese, prosciutto and arugula

Flatbread (pizza) with peaches, farmers cheese, prosciutto and arugula


4 mini pre-made pizza doughs
1 ripe peach
4 ounces fresh farmers' cheese (Monterey Jack or Muenster)
Lemon juice to taste
8 slices prosciutto
50 leaves of arugula, about 1/4 pound


Preheat the oven to 500 degrees. Working with one dough at a time, stretch each dough until the bottom is quite thin. Dust the pizza paddle with flour and place the stretched dough on it. Sprinkle with a quarter of the farmers' cheese. Thinly slice the peach and arrange a quarter of it on the dough. Slide the pizza dough from the paddle onto the pizza stone in your oven. It should take about 6 minutes to cook. The edges and bottom of the flatbread should be a rich golden brown. Repeat steps with the remaining pieces of dough. As you take each one out of the oven, slide the next dough in. If your pizza stone is large enough, you can cook two at a time. Sprinkle each flatbread with a little lemon juice. Cover each flatbread with prosciutto, and cut into 12 slices. Top each slice with a piece of arugula, and serve immediately.