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1 pre-made flatbread or pizza dough
Olive oil, for brushing
2 ripe peaches, pitted and sliced into wedges
4 slices of prosciutto, torn into pieces
4 ounces goat cheese, crumbled
Handful of arugula
Balsamic glaze, for drizzling
Salt and black pepper, to taste
Preheat your grill to medium-high heat.
Brush the peach wedges with olive oil to prevent sticking.
Place the peach wedges directly on the grill grates.
Grill for 2 to 3 minutes on each side, or until grill marks appear and the peaches are slightly softened.
Remove from the grill and set aside.
Brush the flatbread or pizza dough with olive oil on both sides.
Place the flatbread directly on the grill grates.
Grill for 2 to 3 minutes on each side, or until lightly charred and crispy.
Remove from the grill and set aside.
Arrange the grilled peach wedges evenly over the grilled flatbread.
Scatter torn pieces of prosciutto over the peaches, followed by crumbled goat cheese.
Return the flatbread to the grill and cook for an additional 3 to 5 minutes, or until the cheese is melted and bubbly.
Once cooked, remove the flatbread from the grill and transfer it to a serving platter.
Top with fresh arugula and drizzle with balsamic glaze.
Season with salt and black pepper to taste.
