Summer Peach and Prosciutto Flatbread

Prep Time
15 mins
Cook Time
30 mins


  • 1 pre-made store bought pizza dough
  • Flour to roll out your pizza dough
  • 3/4 cup of homemade oil-free pesto here or store bought pesto with oil (just skip the olive oil in the rest of the recipe)
  • 1 large peach sliced
  • 1 pint of blackberries sliced in half
  • 1 to 1 ½ cups of Tillamook Mozzarella )
  • ¼ cup of olive oil
  • Salt and Pepper to Taste
  • Balsamic Glaze to drizzle
  • Fresh basil for garnish


  1. Preheat oven to 500 degrees F.
  2. On a floured surface, roll out your pizza dough into two oblong ovals.
  3. Transfer to an aluminum foil lined baking sheet and spread your pesto evenly on both pieces of the flatbread leaving ½ inch of the crust edge uncoated.
  4. Next, lightly sprinkle on some of the mozzarella, then layer the peaches on, and then sprinkle on the remaining mozzarella.
  5. Slice your prosciutto to thin strips and dot them over and beside the peaches. Next, dot the blackberries on the flatbread. *I added a bit more cheese on the top after this step.* Finish with a small drizzle of olive oil over top- if you are using an oil pesto do not add additional olive oil.
  6. Place in oven on the top rack and bake for 15 minutes or until the edges of the crust are nice and brown.
  7. Remove and lightly drizzle your balsamic over the top in a zig zag motion. Let cool for 5 minutes before cutting into slices.

Recipe Notes

Using a homemade pesto recipe (like this one here ) really helped pack a punch to this appetizer.