Peach, Goat Cheese and Basil Flatbread Pizza



Estimated Reading Time 2 Minutes

The California Cling Peach Board commissioned a new Canadian survey that has uncovered some serious misconceptions about canned peaches. The survey reveals that almost two thirds of respondents think that the canning process adversely affects the nutritional content of peaches. Moreover, 65 per cent of those who purchase canned peaches believe the canning process affects the appearance and 70 per cent believe it impacts the flavour.
 
However, these misconceptions are incorrect. In fact, California cling peaches are picked and packed usually within 24 hours, ensuring they retain their appearance, texture, flavour and nutritional content. The canning process has also been proven to increase key nutrients. According to a study by the Linus Pauling Institute at Oregon State University, canned peaches are higher in antioxidants and Vitamin A and are nearly four times higher in Vitamin C and 10 times higher in folate than fresh peaches.
 
Enjoy the exotic, nutritious and easy-to-make Peach, Goat Cheese and Basil Flatbread Pizza below. 

Ingredients:

2 naan, about 9-inches (23-cm) each or 1 thin pizza crust, about 11-inches (27.5-cm)
2 tsp (10 mL) olive oil
11/2 tsp (7 mL) za’atar spice*
½ cup (125 mL) creamy goat cheese
2 slices prosciutto, cut into strips
2 canned California Cling peach halves, cut into thin slices, well drained and patted dry
4 pitted black olives, cut in half
4 fresh basil leaves, shredded

Directions:

1. Preheat oven according to package directions for naan or pizza. Brush tops with oil. Sprinkle each naan with ½ tsp (2 mL) za’atar or pizza with 1 tsp (5 mL) za’atar.

2. Place on baking sheet. Dollop evenly with goat cheese. Then scatter with prosciutto, peaches and olives. Bake according to package directions, until crust is hot and cheese is melted, about 2 to 4 minutes for naan and 6 to 8 minutes for pizza.

3. Remove from oven. Sprinkle with remaining ½ tsp (2 mL) za’atar and basil. Makes 2 servings for naan or 2 to 3 for pizza.

4. Whisk pear juice with lime juice, cumin, cayenne, garlic, salt and oil. Toss with salad and cilantro. Taste and add  salt or lime juice if needed.

Makes 6 servings.

*Za’atar is a blend of dried thyme, oregano, sumac and sesame seeds. Sometime ground cumin and salt is added.

Brought to you by California Cling Peach Board.
For more recipes featuring California Cling Peaches visit CalClingPeach.ca.
 

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