Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.

If you are looking for New York City Grocery Delivery please click here.


Join our mailing list to receive 10% off your first order!


Kitchen Notebook

August 21, 2017

Peach and Ricotta Flatbread

20 Mins

Serves 2

  • Pizza dough
  • 2 Doughnut Peaches, cut into wedges
  • 2 handfuls of arugula
  • A couple Basil leaves
  • Ricotta cheese
  • Olive Oil
  • Salt & Pepper

Take pizza dough of of the fridge before hand so it can reach room temperature.

Preheat the oven to 450 degrees. Coat a baking sheet or pizza pan with a thin layer of olive oil or a dusting of cornmeal. On a clean working surface dusted with flour, gently stretch the pizza dough to fit your pan, roughly a 12" circle or 10" x 6" rectangle will do. Gently place dough in the pan, prick all over with a fork and lightly brush with olive oil. Place in the oven and bake until it begins to turn golden, about 10 minutes. Remove from oven, layer on the, peach slices and dollops of ricotta. Place back in the oven and bake for another 5 minutes, until prosciutto crisps. Remove from oven, top with arugula and torn basil leaves. Drizzle with olive oil and balsamic vinegar and finish with a sprinkle of flaky salt and freshly ground pepper.

20 Mins Dinner flatbread Recipe Summer Veg Vegetarian

Leave a comment

Comments will be approved before showing up.


20 Mins Dinner flatbread Recipe Summer Veg Vegetarian

More Recipes You Will Love