Step 1

Preheat oven to 400 degrees (200 C). HINT: If you know you’re making this recipe in advance, take the pizza dough out of the fridge to come to room temperature

Step 2

Using your hands, stretch out the dough into a rough 1/4-inch rectangle. Place onto a lightly oiled baking sheet and prick all over with a fork. Place in the oven for about 15 minutes, until beginning to brown on the edges. 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

Step 3

Meanwhile, halve, pit, and slice the peach into 1/2-inch wedges. Pick the basil leaves and discard the stems. Tear the mozzarella into small pieces

Step 4

When the pizza dough is lightly golden brown, sprinkle with the mozzarella cheese and peaches. Layer the prosciutto on top. Return the flatbread to the oven for 5-6 minutes, until cheese melts and prosciutto crisps

Step 5

Meanwhile, toss the arugula with 1 teaspoon balsamic vinegar and 1/2 tablespoon olive oil in a medium bowl. Season with salt and pepper

Step 6

Tear the basil over the flatbread, then top with the arugula. Cut into squares and enjoy!