Peach and Mozzarella Flatbread

🥘 Ingredients

• arugula
  4 oz
• balsamic vinegar
  2 tbsp
• fresh mozzarella
  8 oz
• olive oil
  4 tsp
• peach
  2 unit
• pepper
• pizza dough
  20 oz
• salt
• walnuts
  2 oz

🍳 Cookware

• baking sheet
• medium bowl

1. 1

   Preheat: Preheat the oven to 450 degrees. HINT: If you know you're making this recipe in advance, take the dough out of the fridge to come to room temperature.
2. 

   2

   Using your hands, stretch out the pizza dough into a rough 1/4-inch thick rectangle. HINT: If you have a rolling pin or wine bottle, you can use it to roll out the dough out on a lightly floured surface. Place onto a lightly oiled baking sheet and prick all over with a fork. Place in the oven for about 8-10 minutes, until beginning to brown on the edges.

   pizza dough: 20 oz
3. 

   3

   Wash and dry all produce. Meanwhile, halve, pit, and slice the peach into wedges. Roughly chop the walnuts .

   peach: 2 unit, walnuts: 2 oz
4. 

   4

   When the pizza dough is lightly golden brown, tear the fresh mozzarella into small pieces and sprinkle over the dough. Top with the peach wedges. Return the flatbread to the oven for 5-6 minutes, until the cheese melts.

   fresh mozzarella: 8 oz
5. 5

   In a medium bowl , toss the arugula with 1 teaspoon balsamic vinegar and a drizzle of olive oil . Season to taste with salt and pepper .

   arugula: 4 oz, balsamic vinegar: 2 tbsp, olive oil: 4 tsp, salt, pepper
6. 

   6

   Top the peach and mozzarella flatbread with the balsamic-arugula salad and walnuts. Cut into squares and enjoy!