Grilled Peach, Prosciutto, Goat Cheese & Balsamic Pizza

• 1 bag Angelic Bakehouse Flatzza(R) Crusts
• 1 piece Peach
• 2 ounces Prosciutto, chopped into 4" pieces
• 8 ounces Goat Cheese
• 1 bottle Balsamic Glaze
• 2 cups Arugula
• 1 teaspoon Sunflower Oil
• 1 teaspoon Extra Virgin Olive Oil

1. Half peach and remove the pit. Brush lightly with sunflower oil.
2. Grill peaches over medium/low heat until warmed and char marks are present. Cut into slices.
3. Lightly brush Flatzza(R) crust with Extra Virgin Olive Oil and grill or bake untopped until golden brown and crispy.
4. Assemble pizza by spreading layer of goat cheese as baked. Top with a handful of arugula and arrange peaches and prosciutto.
5. Finish with a hearty drizzle of balsamic reduction.

bakehouse flatzza, peach, goat cheese, arugula, sunflower oil, olive oil

Taken from www.epicurious.com/recipes/member/views/grilled-peach-prosciutto-goat-cheese-balsamic-pizza-5d164bc9186f880008649803 (may not work)