Stonefruit & Prosciutto Flatbread with TomaRashi
Makes 1 pizza
1 pizza dough ball (store-bought or homemade)
Flour for work surface
1-2 tablespoons olive oil
6-8 ounces Point Reyes TomaRashi, shredded
2 oz Prosciutto
1 nectarine, sliced
1-2 plums, sliced
Balsamic vinegar, for drizzle
Pinch of red pepper flakes
Pinch of sea salt
2 tablespoons thinly sliced fresh mint and chives
Preheat oven to 425° F. Place a pizza stone or inverted cookie sheet in oven.
On a well-floured surface, knead dough for a few minutes, then begin to pull and stretch the dough into a circle. If needed, use a rolling pin to finish shaping the dough about 10-12 inches.
Brush olive oil onto prepared dough. Top with shredded TomaRashi then stone fruit. Tear prosciutto onto pizza. Carefully transfer pizza onto hot pizza stone or sheet pan. (A pizza peel will work best here.)
Bake for 10-12 minutes until cheese is bubbly and crust is browned.
Remove pizza from the oven. Drizzle a small amount of balsamic over the top. Finish with red pepper flakes, a pinch of salt and prepared fresh herbs.
