Grilled Nectarine, Prosciutto & Mozzarella Flatbread

Masego Mbonyana, Nectarines

Serves: 4 (2 large flatbreads)

Ingredients

Flat bread

  • 2 cups plain flour
  • 1 cup plain Greek yogurt
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 Tbsp olive or melted butter

Toppings

  • 2-3 ripe nectarines, sliced into wedges
  • 150 g fresh mozzarella, torn
  • 6-8 slices prosciutto
  • 1 cup wild rocket
  • Olive oil
  • Freshly cracked black pepper
  • Lemon wedges, to serve

Method

For the flat bread:

  1. In medium mixing bowl add all the ingredients together using a wooden spoon until well
    combined.
  2. Transfer the dough to a floured surface and knead the dough for a few minutes until a
    soft dough forms.
  3. Roll the dough and divide into two equal pieces.
    On a floured surface, roll each dough into a flat circle and set aside.

For the toppings:

  1. Prepare the braai to medium heat with a clean grid.
  2. Brush nectarine slices lightly with olive oil and grill cut-side down for 1–2 minutes until
    lightly caramelised. Remove and set aside.
  3. Brush flatbreads lightly with olive oil and place on the braai.
  4. Flip over. Scatter mozzarella over the flatbreads and move to indirect heat.
  5. Close the lid if possible and allow cheese to soften (2–3 minutes).
  6. Remove from heat and top with grilled nectarines and torn prosciutto.
  7. Finish with rocket, black pepper and a squeeze of lemon before serving.
    .