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You are here: Home / Cook Something / Main Dishes / Peach Prosciutto Ricotta Arugula Pizza

Peach Prosciutto Ricotta Arugula Pizza

September 6, 2017 by Judy 2 Comments

Looking for a simple and yummy way to use up the last of those juicy peaches? Try this quick and easy Peach Prosciutto Ricotta Arugula Pizza!

Peach Prosciutto Ricotta Arugula Naan Pizza


Peach Prosciutto Ricotta Arugula Pizza
I love using naan bread as a pizza crust. I used naan when I made Tomato, Mozzarella & Arugula Naan Pizza and Paneer Naan Pizza (both excellent pizzas so check them out) and that’s exactly what I used with this peach prosciutto ricotta arugula pizza.  Quickly grill the naan to give it a little crispness, then add the toppings and bake for a few minuets in a hot oven and you one tasty pizza!  You could even skip the warming up in the oven after you’ve grilled the naan and it would be more like a flatbread!  So simple to make this anyway you like.

Peach Prosciutto Ricotta Arugula Pizza IngredientsFor today’s pizza I used peaches and prosciutto, a wonderful combination, and topped it with fresh ricotta, baby arugula, toasted pine nuts and a drizzle of honey.

Peach Prosciutto Ricotta Arugula PizzaGive this Peach Prosciutto Ricotta Arugula Pizza and try… and be sure to let me know any other delicious combinations you come up with!

Peach Prosciutto Ricotta Arugula Pizza
 
Print
There's no specific amounts per pizza, just use as much as you like!
Ingredients
  • Naan bread - one slice per person
  • Prosciutto - a few slices per pizza
  • Peaches - ½ - 1 peach per pizza, sliced
  • Ricotta* - a few Tbls. per pizza
  • Arugula - handful per pizza
  • Pine nuts - 1-2 Tbls. per pizza
  • Honey - to drizzle on top
  • Olive oil to lightly brush naan before grilling
  • black pepper or red pepper flakes (optional)
Instructions
  1. Brush each piece of naan with a little olive oil and grill each side to crisp it up and make nice grill marks.
  2. Top each piece of naan with some prosciutto, sliced peaches, a few dollops of ricotta.
  3. Heat each pizza in the oven for a few minutes to warm it up and melt the ricotta a little bit.
  4. Top with a handful of arugula, sprinkle some toasted pine nuts on top and drizzle some honey over the pizza. Top with a few grinds of fresh black pepper or red pepper flakes, if desired.
* Use a fresh, good quality creamy ricotta, not low fat
3.5.3226

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Filed Under: Main Dishes, Cook Something, Pasta, Pizza Tagged With: Peach, Pizza, arugula, flatbread, healthy, prosciutto

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Comments

  1. Monique says

    September 9, 2017 at 17:18

    Hi Judy, How are things in San Diego?

    So, I just made this dish and we loved it! I used mango, by accident, actually,. I was at an Indian store and did not remember you used peaches. Well, this mango is as good as the ones I tasted in Egypt years ago! So, I used the Trador Joe nan, which I highly recommend, as it is cooked on a tandoori grill and has this incredible flavor. Did everything else per the recipe, just no pine nuts. Wonderful!

    Hope you come visiting Seattle in the near future.

    Monique

    took photos, but can’t insert in this blog, I believe

    Reply
    • Judy says

      September 11, 2017 at 06:06

      I bet mango would be excellent with this and I love that you did your own spin on this recipe, even if it was by accident! Thanks for sharing!

      Reply

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Hey there! I'm Judy, an empty nester just trying to fill up my day. I love to cook and shake up a tasty cocktail. Follow along and cook something, drink something or do something with me! Read More…

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