Dotted with peaches, prosciutto, and tangy cheese, this pizza-like flatbread is the perfect combination of savory and sweet.
Summer Peach Flatbread
Serves: Makes 1 (12-inch) round
- 1 (16-ounce) bag deli pizza dough
- 2 tablespoons canola oil, divided
- 2 ears bicolored corn, shucked
- 2 fresh peaches, peeled and quartered
- ½ pound fresh okra, halved lengthwise
- 1 (4-ounce) package thinly sliced prosciutto
- 1 (4-ounce) package herbed goat cheese
- ⅓ cup assorted fresh herbs (such as thyme and oregano)
- Garnish: olive oil
- Let dough stand at room temperature for 1 hour.
- Preheat oven to 450°.
- In a large cast-iron skillet, heat 1 tablespoon canola oil over medium-high heat. Add corn; cook until browned and softened, about 3 minutes, turning occasionally. Remove from pan; let cool. Cut kernels of cobs.
- Add peaches to pan; cook until softened, about 3 minutes. Remove from pan. Add okra to pan; cook, turning occasionally, until charred, about 2 minutes. Remove from pan.
- Brush a 14-inch cast-iron baking pan with remaining 1 tablespoon canola oil.
- On a lightly floured surface, roll dough into a 10-inch circle. Carefully place dough on prepared pan. (Fold dough over a rolling pin to transfer to grill pan, if needed.) Press fingers in dough to make indentions. Top with prosciutto, okra, peaches, and corn.
- Bake until dough is puffed and crisp, about 20 minutes. Top with goat cheese and herbs. Drizzle with olive oil, if desired. Serve immediately.