Flavorful Grilled Peach Prosciutto Flatbread Recipe with Honey and Arugula
A quick and easy summer flatbread featuring smoky grilled peaches, salty prosciutto, fresh arugula, and a drizzle of honey for a perfect balance of sweet and savory flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 large store-bought flatbread (about 10–12 inches) or naan
- 1 tablespoon olive oil (for brushing the flatbread)
- 2 ripe peaches, halved and pitted
- 1 teaspoon olive oil (to brush peaches before grilling)
- 4–6 thin slices of prosciutto
- 1/2 cup fresh mozzarella, torn or sliced (optional)
- 1 cup fresh arugula
- 2 tablespoons honey
- Fresh cracked black pepper (to taste)
Instructions
- Preheat your grill to medium-high (about 400°F). If using a grill pan, warm it over medium-high heat for 5 minutes.
- Brush the peach halves lightly with olive oil to prevent sticking. Place them cut-side down on the grill. Grill for about 3-4 minutes until caramelized grill marks appear and peaches soften slightly but still hold their shape.
- Brush one side of the flatbread with olive oil. Place it olive oil side down on the grill. Grill for 2-3 minutes until crisp and lightly charred. Flip and grill the other side for 1-2 minutes just to warm through.
- Remove flatbread from the grill and lay it on your serving surface. If using mozzarella, scatter the cheese evenly over the warm flatbread so it softens.
- Tear the grilled peaches into bite-sized pieces and arrange over the flatbread. Layer the prosciutto slices on top, slightly overlapping for texture and flavor contrast.
- Pile fresh arugula over the flatbread and drizzle generously with honey. Crack fresh black pepper over the top to taste.
- Slice with a pizza cutter or sharp knife into wedges and serve immediately while warm.
Notes
Brush peaches with olive oil to prevent sticking and achieve caramelization. Grill flatbread quickly to avoid burning and keep it crisp. Add prosciutto after grilling to preserve its delicate texture. Let honey rest on warm flatbread for a minute to soak in without sogginess. For gluten-free, use gluten-free flatbread; for dairy-free, omit mozzarella or use plant-based cheese.
Nutrition
- Serving Size: 1/4 of flatbread
- Calories: 320
- Sugar: 12
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 3
- Protein: 12
Keywords: grilled peach flatbread, prosciutto flatbread, summer flatbread, honey arugula flatbread, grilled fruit flatbread, easy summer recipe