California Cling Peach & Prosciutto “Pizza”
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Cooking tools:
- Grill
- Pastry brush
- Pepper mill
- Colander
- Salad spinner
- Can opener
- Cutting board
- Chef's knife
- Peeler
- Measuring cup
- Measuring spoon
- Tongs
- Paper towel
Ingredients
- 4 small flatbreads (such as Naan)
- 1 can California Cling Peach halves, strained
- 4 Tbsp extra virgin olive oil
- 3 oz prosciutto, thinly sliced
- 1 cup arugula, rinsed and dried
- ¼ red onion, thinly sliced
- 1 small wedge Parmesan Reggiano, shaved
- 2-3 Tbsp balsamic glaze
- Salt
- pepper
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