Peach, Goat Cheese and Basil Flatbread Pizza
Recipe and image courtesy of California Cling Peach Board.
2 naan, about 9-inches each or 1 thin pizza crust, about 11-inches
2 tsp (10 mL) olive oil
1½ tsp (7 mL) za'atar spice*
½ cup (125 mL) creamy goat cheese
2 slices prosciutto, cut into strips
2 canned California Cling peach halves, cut into thin slices, well drained 2 halves
and patted dry
4 pitted black olives, cut in half
4 fresh basil leaves, shredded
*Za'atar is a blend of dried thyme, oregano, sumac and sesame seeds. Sometime ground cumin and salt is added.
It can be found at large grocery stores, speciality or Middle Eastern stores.
1. Preheat oven according to package directions for naan or pizza. Brush tops
with oil. Sprinkle each naan with ½ tsp (2 mL) za’atar or pizza with
1 tsp (5 mL) za’atar.
2. Place on baking sheet. Dollop evenly with goat cheese. Then scatter with
prosciutto, peaches and olives. Bake according to package directions, until
crust is hot and cheese is melted, about 2 to 4 minutes for naan and 6 to 8
minutes for pizza.
3. Remove from oven. Sprinkle with remaining ½ tsp (2 mL) za’atar and basil.
Makes 2 servings for naan or 2 to 3 for pizza
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