Pizzette with Flat Peaches, Parma Ham and Burrata

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.

Total Time

18min

4.3

3 Ratings

Author: East After Noon

Servings:

Ingredients

•

2 cloves

Garlic , peeled, crushed

•

Flatbread

or small pizza bases

•

5 tsp

Extra-Virgin Olive Oil

•

to taste

Coarse Salt

•

to taste

Coarse Black Pepper

•

White Peaches , pitted, sliced, ripe

or Italian flat peaches

•

Prosciutto di Parma , torn

•

Burrata Cheese

•

to taste

Pine Nuts , toasted

(optional)

•

to taste

Extra-Virgin Olive Oil

Cooking Instructions

Preheat your oven to 230 degrees C (450 degrees F). Stir Garlic (2 cloves) into the Extra-Virgin Olive Oil (5 tsp) and season with Coarse Salt (to taste) and Coarse Black 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 Peaches (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.

Nutrition Per Serving

CALORIES

FAT

5.8 g

PROTEIN

CARBS