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Ingredients
Method
- 2 large flatbreads or pizza bases
- 200g ricotta
- 1 tbsp olive oil, plus extra to drizzle
- 2 ripe peaches, sliced
- 6 slices prosciutto
- 50g rocket
- 2 tbsp balsamic glaze
- Salt and cracked pepper
- Fresh basil leaves, to serve
- Preheat oven to 220°C. Brush the flatbreads with olive oil and bake on a tray for 5 minutes until starting to crisp.
- Mix the ricotta with olive oil, salt and pepper. Spread generously over the warm flatbreads. Arrange the peach slices on top and return to the oven for another 5 minutes.
- Remove from the oven and drape with prosciutto. Top with rocket, a drizzle of balsamic glaze and fresh basil. Serve immediately.
20 mins
4 serving
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