Categories: Pizza/Flatbread

Ingredients

• 1 cup balsamic vinegar
• 1/4 cup honey
• 1/2 tsp lemon juice
• 1/2 tsp black pepper
• 2 fresh peaches, halved and pitted
• 2 naan
• 1/2 cup ricotta
• 1/4 tsp salt
• 2 oz. prosciutto, torn into pieces
• 3 tbsp. thinly sliced fresh basil, plus small leaves for garnish

Directions

1. Stir together balsamic vinegar, honey, lemon juice, and 1/4 tsp pepper in a small saucepan. Bring to a boil over high heat, then reduce to low. Simmer, uncovered, until mixture has reduced to 1/3 cup, about 20 minutes.

2. Preheat an outdoor grill to medium-high heat. Lightly oil grate.

3. Arrange peaches, cut sides down, on grate; grill until warmed through and grill marks appear, about 2 minutes. Remove from grill and let cool enough to slice.

4. Grill naan on 1 side until faint char marks appear, 2 to 3 minutes. Remove, then spread charred sides with ricotta. Sprinkle with salt and pepper. Top with peaches and prosciutto, then drizzle with balsamic mixture.

5. Return naan to grate; grill, covered, until bottoms begin to char, 5 to 7 minutes. Sprinkle with basil.

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