Peach & Prosciutto Flatbread Pizza – Crispy Flatbread with Juicy Peaches, Salty Prosciutto, Creamy Burrata & Balsamic Honey Glaze

Some brunch recipes just feel extra special, and this Peach & Prosciutto Flatbread is one of them. It’s the perfect balance of sweet and salty, with juicy fresh peaches, delicate ribbons of prosciutto, creamy whipped burrata, and a drizzle of sticky balsamic honey glaze—all on top of a warm, crispy flatbread. It’s the kind of dish that looks fancy but takes barely any effort, making it perfect for lazy weekends, summer gatherings, or anytime you want to impress without the stress.

I made this for a last-minute brunch when I had guests coming over, and let me tell you, it disappeared in minutes. The mix of flavors is absolutely unreal—the peaches caramelize just slightly in the oven, the prosciutto gets a little crispy around the edges, and that creamy burrata just melts into everything. And don’t even get me started on the balsamic honey drizzle! This one is an instant classic in my house.

Your Grocery List

• 1 rectangular flatbread or naan
• 1 large ripe peach, thinly sliced
• 4 slices prosciutto
• 4 oz burrata cheese
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon fresh thyme leaves
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• Fresh arugula, for garnish (optional)

How to Get the Perfect Flatbread Base

Let’s be honest—the base makes or breaks a good flatbread, and you want yours to be crispy, sturdy, and full of flavor. Here’s how to make sure yours turns out just right:

• Brush it with olive oil: A little oil crisps up the edges beautifully.
• Pre-bake before topping: This gives it structure so it doesn’t get soggy.
• Go for high heat: A 400°F oven (or a quick pass on the grill) gives it the perfect golden-brown crunch.

Making the Balsamic Honey Glaze

This glaze is everything—it ties the whole dish together with a sweet and tangy finish.

• In a small saucepan, heat balsamic vinegar over medium heat.
• Simmer until it reduces by half (about 5 minutes).
• Stir in honey and remove from heat.
• Let cool slightly—it will thicken as it cools.

Assembling Your Flatbread Like a Pro

Now for the fun part—putting it all together! Here’s how:

• After pre-baking, layer peach slices and prosciutto evenly across the flatbread.
• Sprinkle with fresh thyme, salt, and black pepper.
• Bake for another 5 minutes, just until the peaches soften slightly.
• Remove from the oven and immediately tear burrata over the top.
• Drizzle with the balsamic honey glaze.
• Garnish with fresh arugula for a little peppery bite.

Make It Even Better

• Love spice? Add a sprinkle of crushed red pepper flakes.
• More crunch? A handful of toasted pine nuts would be perfect.
• No burrata? Use fresh mozzarella or creamy ricotta instead.

What to Serve With This Flatbread

• Brunch Drinks: A peach bellini, rosé, or an iced lavender latte.
• Side Dish: A fresh arugula and fennel salad with lemon vinaigrette.
• Dessert Pairing: Something light like lemon sorbet or honey yogurt parfaits.

How to Store & Reheat

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Reheat: Pop it in a 375°F oven for 5 minutes to crisp it back up.
• Freezing: Not recommended—this dish is best fresh!

Fun Flatbread Facts

• Flatbreads date back over 6,000 years and were one of the earliest forms of bread.
• Peaches have been cultivated for over 4,000 years and symbolize longevity in Chinese culture.
• Burrata means “buttered” in Italian, which makes perfect sense when you taste how rich and creamy it is!

Dietary Swaps & Substitutions

• Gluten-Free: Use a gluten-free flatbread or cauliflower crust.
• Vegetarian: Skip the prosciutto or replace it with roasted walnuts.
• Dairy-Free: Try cashew-based burrata or a drizzle of tahini for creaminess.