Peach and Prosciutto Flatbread is my favorite kind of dinner-snack situation: crispy flatbread, melty cheese, and just enough sweetness to keep it interesting. It eats like a flatbread pizza, but lighter and a little more summery.
The combo of roasted peaches, salty prosciutto, and creamy goat cheese is the whole point for me. I like the way the peaches soften and get a little jammy in the oven, then the arugula goes on at the end so it stays fresh and peppery.
I make this when I want something that looks nice on a board but still feels like a real dinner. It’s also great cut into smaller pieces as a quick appetizer with a glass of something cold.
Why You’ll Love This Recipe
Fast and easy: It’s the kind of recipe that fits into a busy night, but still feels special enough to serve to friends.
Sweet-salty combo: Roasted peaches and prosciutto just work together, especially with tangy goat cheese in the mix.
Great texture: You get crisp edges, soft melted cheese, and a fresh crunch from the arugula on top.
Simple to customize: Swap the cheese, use nectarines or plums, or add a little red pepper heat if that’s your thing.
Nice for sharing: This is easy to slice up and pass around, whether you serve it as dinner or as a starter.
Ingredients You’ll Need
Flatbread Base
- Flatbreads: I like large flatbreads for easy slicing. Naan or pita also works great if you want the fastest prep.
- Olive oil: Just enough to help the edges crisp and give the flatbread a little flavor. Use your regular cooking olive oil here.
Cheese Layer
- Mozzarella: Shredded mozzarella melts evenly and gives you that classic stretchy cheese layer. Part-skim is fine if that’s what you keep around.
- Goat cheese: This is the tangy, creamy part that makes the peaches taste even better. If you’re not into goat cheese, ricotta, burrata, or feta all work.
Toppings
- Peaches: Ripe peaches are best so they soften quickly and get a little caramelized in the oven. Nectarines or plums are an easy swap.
- Prosciutto: I tear it into big pieces so you get little salty bites instead of a flat layer. Add it after baking so it doesn’t dry out.
- Arugula: Peppery arugula keeps the flatbread from feeling heavy. I always add it after cooking so it stays crisp.
- Balsamic glaze: The thick, syrupy kind is what you want for drizzling. If yours is very strong, use a lighter hand.
- Honey: A small drizzle makes the peaches taste more “peachy.” Hot honey is also good if you like a little heat.
- Fresh basil: Fresh is best here. It makes everything taste brighter and more finished.
- Red onion (optional): I like a few thin slices for a little bite. If your onion is very sharp, slice it super thin.
- Red pepper flakes (optional): This is a nice little kick with the honey and balsamic. Use just a pinch.
- Kosher salt: Prosciutto and balsamic both bring salt, so I season at the end and keep it light.
- Black pepper: Freshly cracked pepper is especially good with the peaches and arugula.
Recipe Instructions
- Preheat the oven: Heat the oven to 450°F. Put a baking sheet in the oven while it heats so the pan gets hot.
- Prep the toppings: Slice the peaches and basil, and tear the prosciutto into large pieces. If you’re using red onion, slice it thin.
- Oil the flatbreads: Brush the flatbreads lightly with olive oil, then carefully place them on the hot baking sheet.
- Add the cheese: Sprinkle on the mozzarella, then dot the goat cheese over the top so you get creamy pockets.
- Add the peaches: Arrange the peach slices over the cheese in a single layer so they roast instead of steaming.
- Bake: Bake for about 10 to 12 minutes, until the cheese is melted and the edges are crisp.
- Finish and serve: Top with prosciutto and red onion (if using), then add the arugula and basil. Drizzle with balsamic glaze and honey, season with salt, pepper, and red pepper flakes to taste, then slice and serve.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Preheat the pan. That hot baking sheet is what helps the flatbread start crisping right away. If you skip it, the bottom can stay a little soft.
Keep the peaches in one layer. Overlapping too much can make them watery. I’d rather use slightly fewer slices than pile them on.
Add the prosciutto after baking. If it goes in the oven, it can get brittle and overly salty. Putting it on hot flatbread is enough to warm it.
Go easy on the balsamic at first. Balsamic glaze varies a lot brand to brand, and some are pretty intense. I drizzle lightly, taste, then add more if I want it.
Finish with arugula at the end. It wilts fast, and it tastes better when it’s still fresh and peppery. If you want it softer, just let the flatbread sit for a minute before topping.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Salad: A simple tomato and cucumber salad is great next to this. I usually do lemon, olive oil, and a pinch of salt.
- Soup: Pair it with a small bowl of tomato soup or a light veggie soup. It turns the flatbread into a more complete meal without much extra effort.
- Extra fruit: If you have more peaches, slice a few and serve them on the side with a little basil. It keeps the whole spread feeling cohesive.
- Drinks: This is really nice with sparkling water with lemon, a crisp white wine, or a spritz. Anything cold and not too heavy works well.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 3 days. The arugula will wilt, so if you can, pull off any extra greens before storing and add fresh arugula later.
For reheating, I prefer the oven or toaster oven at about 375°F until the cheese is warm and the bottom crisps again. The microwave works in a pinch, but the flatbread will soften.
You can prep toppings ahead (slice peaches, tear prosciutto, slice onion, and basil) and keep them in the fridge. Then it’s basically just assemble, bake, and finish.
If you want to bake it ahead for a party, I’d bake the flatbread with the cheese and peaches, then add prosciutto, arugula, basil, and drizzles right before serving. That keeps everything tasting fresh.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use naan or pita instead of flatbread?
Yes. Naan is my favorite quick swap because it stays chewy in the middle but still crisps at the edges. Pita works too, just watch it closely since thinner breads can brown faster.
What can I use instead of goat cheese?
Ricotta, burrata, or feta all work well here. Burrata is extra rich, ricotta is milder and creamy, and feta gives you more salt and bite.
Should I cook the prosciutto?
I don’t. I like it best added after baking so it stays tender instead of turning dry. The heat from the flatbread warms it up enough.
Can I grill this instead of baking it?
Yes, grilling works great. Grill it covered over medium heat for about 6 to 8 minutes, until the cheese melts and the bottom is crisp, then finish with the toppings off the heat.
Can I use nectarines or plums?
Definitely. Nectarines are basically a straight swap. Plums are a little juicier and more tart, so I go a bit lighter on the balsamic glaze and taste as I drizzle.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Peach and Prosciutto Flatbread
INGREDIENTS
Flatbread Base
- 2 large flatbreads
- 1 tbsp olive oil.
Cheese Layer
- 1 cup shredded mozzarella
- 4 oz goat cheese.
Toppings
- 2 ripe peaches sliced
- 6 oz prosciutto torn
- 1 cup arugula
- 2 tbsp balsamic glaze
- 1 tbsp honey
- 1 tbsp fresh basil sliced
- 1 tbsp red onion thinly sliced optional
- 1 pinch red pepper flakes optional
- kosher salt to taste
- black pepper to taste.
INSTRUCTIONS
Prep
- heat oven to 450 F and place a baking sheet inside to preheat
- slice peaches and basil and tear prosciutto into large pieces.
Bake
- brush flatbreads with olive oil and place on the hot baking sheet
- top with mozzarella then dot with goat cheese and arrange peach slices over the cheese
- bake until the edges are crisp and the cheese is melted 10 to 12 minutes.
Finish
- top hot flatbreads with prosciutto and red onion if using
- add arugula and basil then drizzle with balsamic glaze and honey
- season with salt black pepper and red pepper flakes to taste then slice and serve.
