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Grilled Prosciutto and Peach Flatbread Pizza

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"Soft naan topped with a light spread of ricotta, topped with sweet peaches, salty prosciutto, a little basil, and a drizzle of honey balsamic reduction - all grilled to perfection!"
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44 m servings 355 cals
Original recipe yields 4 servings (2 flatbreads)

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  1. 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.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 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.
  4. 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.


  • Cook's Note:
  • Goat cheese may be substituted for the ricotta.

Nutrition Facts

Per Serving: 355 calories; 10.7 g fat; 53.4 g carbohydrates; 12.8 g protein; 33 mg cholesterol; 625 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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