Trying to cram in as much summer as possible, I have literally been eating cherries, tomatoes, peaches, and corn all day every day. I’ve been dreaming about a day when I am a zillionaire and can build a greenhouse in my back yard to grow all of my fruit and veggie favorites year-round. Wouldn’t that be amazing?
My pizza made with almond meal pizza crust is a big hit in this house, so this week, instead of a saucy, cheesy pizza, I decided to put a summery twist on it by making an almond meal flatbread with grilled peaches, arugula, prosciutto, and goat cheese.
Yum.
The only real work involved in this recipe is making the almond meal crust. I simply mixed up two cups of almond meal, two eggs, and a drizzle of olive oil together and rolled it out as thin as possible. It was still too thick for my taste, but it’s a sticky dough. I’d love to perfect it to get a less thick, less dense crust.
I baked the crust at 350 for about 18 minutes.
While the crust was baking, I pulled together my other ingredients, including this Volpini pre-chopped prosciutto. I think I am done with prosciutto. I love the flavor, but it’s always so chewy!
I used my grill pan to get some grill marks on the peaches. They were beautiful, smelled great, and more importantly tasted so delicious.
Once the almond meal crust was done, I just topped it with all of my ingredients. I finished with a drizzle of olive oil and a sprinkle of sea salt.
The flavors in this dish were phenomenal as were the different textures. Unfortunately, the almond meal crust was really thick which made it a little dry. I guess it works better as a saucier option to cut some of that dryness. Still, this was a tasty meal and one that packed a pretty good protein punch.
