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Lunch
Pizzette with Flat Peaches, Parma Ham and Burrata

10 INGREDIENTS • 3 STEPS • 18MINS

Pizzette with Flat Peaches, Parma Ham and Burrata

Recipe

4.3

3 ratings
I’m obsessed with simplicity. From fashion to food to my (lack of) haircare regime, if its fuss-free its for me.
Which is exactly why this Pizzette (basically a fancy Italian name for a little pizza) is so damn appealing. Fashioned from homemade pizza dough – if you have time – or readymade flatbread – if you don’t – pizzette makes the perfect light lunch or dinner.
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I’m obsessed with simplicity. From fashion to food to my (lack of) haircare regime, if its fuss-free its for me.
Which is exactly why this Pizzette (basically a fancy Italian name for a little pizza) is so damn appealing. Fashioned from homemade pizza dough – if you have time – or readymade flatbread – if you don’t – pizzette makes the perfect light lunch or dinner.
author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

18MINS

Total Time

$2.74

Cost Per Serving

Ingredients

Servings
4
us / metric
Garlic
2 cloves
Garlic, peeled, crushed
Flatbread
2
Flatbread
or small pizza bases
Extra-Virgin Olive Oil
1 2/3 Tbsp
Extra-Virgin Olive Oil
Coarse Salt
to taste
Coarse Salt
Coarse Black Pepper
to taste
Coarse Black Pepper
White Peach
2
White Peaches, pitted, sliced, ripe
or Italian flat peaches
Prosciutto di Parma
6
Prosciutto di Parma, torn
Burrata Cheese
2
Burrata Cheese
Pine Nuts
to taste
Pine Nuts, toasted
optional
Extra-Virgin Olive Oil
to taste
Extra-Virgin Olive Oil

Nutrition Per Serving

VIEW ALL
Calories
50
Fat
5.8 g
Protein
--
Carbs
--
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Pizzette with Flat Peaches, Parma Ham and Burrata
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author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

Cooking Instructions

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step 1
Preheat your oven to 230 degrees C (450 degrees F). Stir Garlic (2 cloves) into the Extra-Virgin Olive Oil (1 2/3 Tbsp) and season with Coarse Salt (to taste) and Coarse Black Pepper (to taste). Spoon the garlicky oil over the top of the Flatbread (2).
step 2
Arrange Prosciutto di Parma (6) in waves on top of the flatbreads, followed by White Peaches (2). Using your hands, roughly tear apart the Burrata Cheese (2) and wedge the cheese in between the other toppings.
step 2 Arrange Prosciutto di Parma (6) in waves on top of the flatbreads, followed by White Peaches (2). Using your hands, roughly tear apart the Burrata Cheese (2) and wedge the cheese in between the other toppings.
step 3
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.
step 3 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.

Tags

Lunch
Date Night
Shellfish-Free
Dinner
Italian
Pizza
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