Fig, Peach and Prosciutto Flatbread Pizza

**The flatbreads I use are 13″ x 5″.  Please note the ingredient quantities are for that size.  If you use a different size, the quantities will need to be adjusted.  Basically, just cover the flatbread with all the ingredients below…you won’t be disappointed!


  • 2  Flatbreads (I use StoneFire brand, but use whatever you prefer or find)
  • 2T  The Olive Grove’s Bacon flavored Olive Oil
  • 8oz  Mozzarella, sliced, OR Fontina, sliced, OR Ricotta, OR Mascarpone (we’ve had this recipe with every cheese and it’s honestly delicious with any of them.  My favorite is a combination of Mascarpone and sliced mozzarella)
  • 2  Peaches, thinly sliced
  • 4oz  Prosciutto, sliced into small bite sized pieces
  • Black pepper to taste
  • 1/2C  Arugula, chopped (optional)
  • 1/4C  The Olive Grove’s Fig Balsamic Vinegar



Preheat oven to 425.  Place both flatbreads onto a baking sheet and drizzle with the olive oil.  Place cheese on top of the flatbreads, followed by peaches and prosciutto.  Season with black pepper.  Bake in the oven for about 7-8 minutes until the crust is golden brown and the cheese has melted.  Remove from oven and allow to cool.  Top with arugula and drizzle with balsamic vinegar.  Enjoy!

Serves 4