Come the weekend, I am perfectly happy to make homemade pizza dough. It isn’t much work, but it does require a fair amount of time.
On busy weekdays, I turn to the pre-made pizza dough found near the bakery section at the grocery store. It’s not as flavorful as the dough I can make myself, but it’s tasty enough and only requires the forethought to take it out of the fridge 30 minutes to an hour before beginning dinner prep to allow the dough to come to room temperature.
This summery flatbread makes use of the broiler to cook and lightly char the dough. It then gets topped with similarly charred peaches, slivers of salty prosciutto, fresh tarragon and a dusting of lemon zest. You can also cook everything on the grill if you’ve got a gas grill and you’d prefer not to heat up your oven. (Charcoal grills also work, but they take 30 minutes just to reach a proper cooking temperature.)
However you choose to cook the bread, you’ll want to get it as thin as you can — I like to stretch it with my hands — and give it a fairly generous coating of olive oil to flavor and tenderize the dough.
Cut the finished flatbread into generous slices and serve it with a simple mixed greens salad for a complete meal.
Credit: Chris Hunt
Credit: Chris Hunt
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