Peach, prosciutto and chicken flatbread

Fun fact: peaches are at their peak in July and August and we’re loving all of the sweet and savoury dishes we can make with this juicy stone fruit. We’ve never met a flatbread we didn’t like and we’re so excited to share one of our favourite recipes that features the OH-SO delicious peach! It’s super easy to make and packs a serious flavour punch.
 
Ingredients
Serves 2
The great thing about flatbread is you can be as generous as you like with the toppings, so our measurements are merely suggestions.
 
Store-bought flatbread
2 fresh peaches, cored and cut into wedges
Cooked chicken breast, shredded (a store-bought rotisserie chicken also does the trick!)
A handful of spinach or arugula, torn
¼ cup crumbled goat cheese or feta cheese
2-3 slices of prosciutto
1 tablespoon dry rosemary
1 clove of garlic, finely chopped
1/4 cup extra-virgin olive oil
 
Directions
1. Preheat oven to 400C.
2. In a small saucepan, bring oil and chopped garlic to a boil. Immediately turn heat to low to avoid burning and cook for five minutes. Remove pan from burner and set aside.
3. Lay flatbread on an oiled baking sheet. Brush the flatbread with a generous amount of garlic oil.
4. Top flatbread with chicken, peaches, prosciutto, spinach or arugula, goat cheese or feta and rosemary.
5. Place flatbread in oven and cook for 10-12 minutes. Remove from the oven and drizzle with remaining garlic oil before serving. 
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Enjoy!

xo Jacqueline & Lindsay