Preheat your oven to 230 degrees C (450 degrees F). Stir Garlic (2 clove) into the Extra-Virgin Olive Oil (25 milliliter) and season with Coarse Ground Salt and Pepper (to taste). Spoon the garlicky oil over the top of the Flatbread (2).
Arrange Prosciutto di Parma (6) in waves on top of the flatbreads, followed by White Peach (2). Using your hands, roughly tear apart the Burrata Cheese (2) and wedge the cheese in between the other toppings.
Add a grind of black pepper and bake for six to eight minutes or until the burrata is melted and the flatbreads are slightly golden. To finish, add Extra-Virgin Olive Oil (to taste) over the top of the pizzette and if using, scatter over Pine Nuts (to taste). Serve with a simple green salad and a lovely crisp white wine.