Sweet & Savory Georgia Grilled Peach & Prosciutto Flatbread

Ingredients

• 2 to 4 Flatbreads (Naan, Pita, or pre-made pizza crusts)
• 2 large Georgia Peaches, pitted and sliced into wedges
• 4 oz Prosciutto di Parma, thinly sliced
• 8 oz Fresh Mozzarella cheese, sliced or torn into bite-sized pieces
• 2 cups fresh Arugula (Rocket)
• 2 tbsp Extra Virgin Olive Oil, plus extra for brushing
• 2 tbsp Balsamic Glaze (reduction)
• Sea salt and freshly cracked black pepper to taste
• Optional: Fresh basil leaves for garnish

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by building a medium-sized fire in the center of your Arteflame grill. You want to aim for a consistent temperature across the cooktop.
2. Allow the flat cooktop griddle to heat up. You will need a high-heat zone for searing the peaches and a medium-heat zone for toasting the flatbreads.
3. Lightly oil the cooktop surface with a paper towel dipped in vegetable oil or using an oil dispenser to ensure a non-stick surface.

Step 2: Grill the Peaches

1. Place the peach slices directly onto the hot surface of the plancha (cooktop).
2. Sear them for about 2-3 minutes per side. You are looking for beautiful golden-brown caramelization and grill marks without making the fruit mushy.
3. Once seared, move the peaches to the outer, cooler edge of the cooktop to keep warm while retaining their texture.

Step 3: Toast the Base

1. Brush one side of each flatbread lightly with olive oil.
2. Place the flatbreads, oil-side down, on the medium-heat zone of the grill ring.
3. Toast for 1-2 minutes until the bottom is golden and crispy.

Step 4: Assemble on the Grill

1. Flip the flatbreads over so the toasted side is now facing up.
2. Immediately arrange the fresh mozzarella slices on the warm bread to begin melting.
3. Top the cheese with the grilled peach slices, distributing them evenly.
4. Allow the flatbread to cook for another 2-3 minutes until the bottom is crisp and the cheese has softened and slightly melted.

Step 5: Garnish and Serve

1. Remove the flatbreads from the grill and place them on a cutting board.
2. Drape the thin slices of prosciutto over the warm toppings. The residual heat will warm the fat in the meat, making it translucent and flavorful.
3. Top with a generous handful of fresh arugula.
4. Finish with a heavy drizzle of balsamic glaze and a pinch of sea salt and cracked pepper.
5. Slice and serve immediately while warm.

Tips

To achieve the perfect flatbread on an Arteflame, temperature management is key. Because the cooktop has various heat zones, use the area slightly further from the center fire for the bread; this ensures the dough crisps up without burning before the cheese has a chance to melt. When selecting your fruit, opt for peaches that are ripe but still slightly firm. Over-ripe peaches contain too much sugar and juice, which can burn quickly on the grill and make your flatbread soggy. If you cannot find good Georgia peaches, nectarines are a fantastic substitute as they hold their shape well under heat. Finally, do not add the arugula or prosciutto while the flatbread is still on the direct heat. The greens should remain crisp and fresh to provide a peppery contrast to the warm, creamy cheese and sweet fruit.

Variations

This recipe is a beautiful canvas for culinary creativity, allowing you to swap ingredients based on seasonality or dietary preferences. While the classic peach and prosciutto combination is a crowd-pleaser, slight adjustments can transform the flavor profile entirely. Here are a few delicious ways to mix it up:

• The Cheese Swap: Replace mozzarella with creamy Burrata for a richer texture, or crumbled Goat Cheese for a tangy kick that pairs well with the fruit.
• Autumn Twist: Substitute peaches with sliced figs or pears and finish with a drizzle of honey instead of balsamic.
• Spicy Kick: Add thin slices of fresh jalapeño or a drizzle of hot honey to contrast the sweetness of the peaches.
• Vegetarian Option: Omit the prosciutto and add grilled portobello mushrooms or roasted red peppers for a savory depth.
• Herb Garden: Swap arugula for fresh basil and mint to highlight the summery freshness of the dish.

Best pairings

This Georgia Grilled Peach and Prosciutto Flatbread strikes a delicate balance between sweet, salty, and savory, calling for beverages and sides that enhance these notes without overpowering them. For wine lovers, a chilled Sauvignon Blanc or a dry Rosé is the perfect accompaniment; the acidity in the wine cuts through the richness of the prosciutto and cheese while complementing the peach. If you prefer beer, a light Wheat Ale or a citrusy IPA works wonders. For a non-alcoholic option, try an iced tea sweetened with a little peach nectar or a sparkling lemonade with fresh basil. As for side dishes, keep it light. A simple cucumber and tomato salad with a vinaigrette dressing or a bowl of marinated olives makes for an excellent addition to round out the meal without making it too heavy.

Conclusion

Bringing the Georgia Grilled Peach and Prosciutto Flatbread to your table is about more than just serving food; it is about creating an atmosphere of rustic elegance. This dish captures the essence of outdoor dining, blending the smoky char of the Arteflame grill with the fresh, vibrant produce of the season. It is sophisticated enough for a dinner party yet simple enough for a weeknight family meal. The interplay of textures—crispy bread, creamy cheese, juicy fruit, and tender greens—ensures that every bite is exciting. We hope this recipe inspires you to fire up the grill and enjoy the sweet taste of summer. Gather your friends, pour a drink, and savor the unforgettable flavors of this Southern-inspired masterpiece.