Summer Peach Flatbread


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
  1. Let dough stand at room temperature for 1 hour.
  2. Preheat oven to 450°.
  3. 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.
  4. 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.
  5. Brush a 14-inch cast-iron baking pan with remaining 1 tablespoon canola oil.
  6. 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.
  7. Bake until dough is puffed and crisp, about 20 minutes. Top with goat cheese and herbs. Drizzle with olive oil, if desired. Serve immediately.