Grilled Prosciutto And Peach Flatbread Pizza

1. 1

   Combine balsamic vinegar, honey, lemon juice, and pepper in a small saucepan. Bring to a boil over high heat; reduce to low. Simmer until mixture has reduced down to 1/3 cup, about 15 minutes.

2. 2

   Preheat an outdoor grill for medium-high heat and lightly oil the grate.

3. 3

   Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over the charred side. Top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.

4. 4

   Return flatbreads to to the grill. Grill with the cover on, until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.