Instructions:

1. Preheat the grill to at least 450°F.  
2. Toss the peach wedges in 1 tablespoon avocado or grapeseed oil. Add to the grill and cook for 2 minutes. Flip and cook for another minute. Remove from the grill and set aside.  
3. Divide the pizza dough into two portions. Roll each portion into a 15” X 5” oval on a lightly floured surface. Transfer dough to a pizza peel or an upside down baking sheet lightly dusted with cornmeal.  
4. Grease the grill racks with remaining oil. Carefully slide the dough off the peel/pan and onto the oiled grill grates, working in batches if necessary. Grill for 2-3 minutes. Gently flip and top each flatbread with three slices of Kerrygold Dubliner Cheese Slices. Close the grill and continue to cook for another 2 minutes or until the cheese is melted.  
5. Remove flatbreads from the grill. Spread half of the jam over each flatbread and top with peaches, prosciutto and arugula. Slice each flatbread into 6 pieces. Serve immediately.  

Notes: You can use pre-baked flatbread or naan bread from the store instead of pizza dough. Grill just until marks appear, and the exterior starts to crisp. Caramelized onions can also be used in place of the store-bought onion jam.  

Recipe by Garnish with Lemon.