This Prosciutto Peach Pizza is a sweet and salty fruit-topped flatbread. It’s a summertime pizza that goes perfectly with a glass of sweet chardonnay or with a fruity moscato (my favorite). The crust is crisp and the middle, slightly soft. The toppings are what really make this pizza shine: salty prosciutto, thinly sliced ripe peaches, aged balsamic vinegar and a sprinkle of crushed fenugreek leaves.
If you don’t have dried fenugreek leaves on hand, you can substitute this with another herb – but I highly suggest you try these leaves at some point. Fenugreek leaves have an indescribable unique flavor and when used in small quantities, the leaves help enhance all of the other flavors in a dish.
A little known fact: fenugreek is the main flavoring agent in fake maple syrup. That’s because it has a sweet smell, though the seeds themselves have a bitter taste. The seeds and leaves are not interchangeable – while the seeds are bitter, the leaves are not. Fenugreek is complicated, but trust me when I say the dried leaves are worth having in your kitchen.
Something else thats always in my kitchen this time of year: farm fresh peaches. I buy a bag of them every week. I’m eagerly anticipating the arrival of freestone peaches at my farmer’s market – those are my very favorite. I love how the ripe, juicy fruit literally falls off the stone. It’s kind of the fruit equivalent of meat falling off the bone. Yeah, I realize that’s probably a strange analogy… but those of you who like freestone peaches know exactly what I’m talking about.
I love eating peaches on their own, grilled with a drizzle of maple syrup or in desserts, like my Peacha Pie. I love this particular peach recipe though, because of how well the sweet peaches pair with the savory, salty prosciutto. You can serve this flatbread as an appetizer for two, or you can eat it as a personal pan peach pizza. Whatever you decide, I’m certain that once you try this, it’ll become part of your summer meal rotation.Print
- Preheat oven to 400 degrees.
- Then, preheat a 9.5 inch non-stick pan on the stove on medium heat.
- In a bowl, combine almond flour, tapioca flour and coconut milk. Mix well.
- Pour the batter onto the pan and cook for a minute. Reduce heat to low and cook until the bread is sturdy enough to for you to move onto a greased baking sheet.
- Flip the bread over so that the gooey side is facing down.
- Place the prosciutto on the pizza, then place the peach slices on top of the proscuitto.
- Sprinkle with the dried fenugreek leaves or another herb and drizzle with balsamic vinegar.
- Bake for 15 minutes or until the bread has reached desired level of crispiness.