Peach, Prosciutto, Rosemary and Goat Cheese Flatbread

I bought a few peaches from the farmer’s market a few weeks ago, thinking they would be a great and simple addition to bagged lunches for work. And when they were perfectly ripe, they were fantastic. Sweet and juicy and just oh-so-peachy tasting. Then I got home from work one night and just wanted a salad. But, you know, not just a salad. And then a brainwave: what if I took the final sweet peach and combined it with some goat cheese, prosciutto and pecans.

Peach

Good god, that was a fine salad. Dressed in a light vinaigrette made with blood orange vinegar. I ate it with a few pieces of crusty baguette and it was a fantastic dinner.

It should come as no surprise that I made it again a week later when I had another group of peaches ripe and at hand.

But later, I thought I would like to try combining the bread and the salad by creating a flatbread that used the peach-prosciutto-goat cheese combination. This time with a little rosemary added in.

Is it cheating if I used some pizza dough I bought at the local Italian market? I’m going to say no. I can make dough, but when you’re at the market anyway and they have perfectly risen balls of dough for a little more than a toonie, I figure there’s no harm in taking shortcuts once in a while.

Got home, stretched it out on a baking sheet covered in a thin layer of olive oil and then just topped it with slices of peach, chopped rosemary, some ragged pieces of torn prosciutto and blobs of goat cheese. Into the oven and baked until golden, which took probably only 10 to 15 minutes, and it was good to eat.

It was delicious, though next time I may omit the goat cheese which, frankly, felt a bit like gilding the lily.

So this is less a recipe as much as a suggestion but one worth trying.

Flabread pre-oven

Peach, prosciutto, rosemary flatbread

Peach, Prosciutto, Rosemary and Goat Cheese Flatbread

  • ball of pizza dough or homemade focaccia/pizza dough, enough to cover a baking sheet
  • olive oil to lightly coat baking sheet – 1 to 2 tablespoons
  • one peach
  • 5 slices prosciutto, torn or cut into smaller pieces
  • 1 tablespoon rosemary, roughly chopped
  • 2 – 3 ounces goat cheese, crumbled OPTIONAL

Set oven to 500F. Stretch out dough on lightly oiled baking sheet. Top with sliced peaches, prosciutto, rosemary and goat cheese.

Bake until dough is golden, about 10 to 15 minutes.

  13 comments for “Peach, Prosciutto, Rosemary and Goat Cheese Flatbread

  1. September 19, 2010 at 11:36 am

    Ooooo, will have to try this. Sweet, salty and everything in between! One of my problems with pizza dough is I can never get it thin enough!! Arghh..

    • patentandthepantry
      September 21, 2010 at 1:18 pm

      My current favourite pizza dough recipe is the no-knead one I wrote about for the Shaved Aspargus Pizza post. It needs a few hours to rise, so plan ahead, but produces a nice, thin, crisp yet chewy crust. Delicious.

  2. September 23, 2010 at 9:39 pm

    Hi Gwen,
    It’s Alexis from the Farm Writers’ tour. I told my mom about meeting you and she said that she has also enjoyed making several recipes from your blog.

    (She also told me to check it out, because I’d probably enjoy some of your posts too. I’m inspired to try making the Quinoa salad.)

    It was nice to meet you. :)

    • September 23, 2010 at 9:40 pm

      Oh, and I also love Jason Segel. :)

  3. Stephanie
    September 24, 2010 at 12:51 pm

    Mmmmm, made this minus the prosciutto because I didn’t have any handy. Have made it twice in a week already. Delicious.

  4. September 28, 2010 at 6:13 am

    THIS is my kind of flatbread pizza!

  5. September 28, 2010 at 7:35 am

    it is what i like simplicity, faltbread is really interesting ingredient to have.

  6. October 15, 2010 at 3:33 pm

    That looks SO good- I’m obsessed with goat cheese! You should try this recipe- it’s a warm goat cheese salad and it’s to die for!

  7. October 16, 2010 at 9:12 pm

    beautiful and delicious!
    -Leila
    @BarbarianTable

  8. Karl
    January 11, 2011 at 7:22 am

    Works like a charm.

  9. Iz
    January 15, 2013 at 12:05 am

    Best food combination. Hands down.

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