Prosciutto and Honey-Grilled Peach Flatbread

Make the Pesto
2 Combine fresh basil, olive oil, garlic cloves, lemon juice, grated Parmesan, pine nuts, salt, and pepper in a food processor or blender.
3 Blend until smooth and set aside.
Grill the Peaches
5 Preheat a grill or grill pan over medium heat.
6 Brush peach slices with olive oil and sprinkle with brown sugar.
7 Grill peaches for 2–3 minutes on each side until caramelized and tender.
8 Remove from heat and set aside.
Prepare the Flatbread
10 Preheat the oven to 400°F (200°C).
11 Brush the flatbread with olive oil and place on a baking sheet.
12 Bake for 5–7 minutes until warm and slightly crispy.
Assemble the Flatbread
14 Spread a layer of pesto evenly over the warm flatbread.
15 Top with grilled peaches, prosciutto slices, and arugula.
16 Drizzle with honey and balsamic glaze.
17 Sprinkle shaved Parmesan over the top.
18 Season with salt and pepper to taste.
Serve
20 Cut into slices and serve immediately.