• Preheat the oven to 400°F.
• Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
• Slice the peach into wedges.
• In the same skillet, heat olive oil over medium heat. Add the peach wedges and cook until caramelized, about 3–4 minutes per side. Remove from the pan and set aside.
• Place the Tavern Flatbread on a baking sheet and heat in the preheated oven for 3 minutes.

Assemble the Flatbread

• Layer the prosciutto evenly across the warm flatbread.
• Cut the burrata into four pieces and distribute across the top.
• Arrange the caramelized peaches over the burrata and prosciutto.
• Sprinkle toasted pine nuts and fresh arugula on top.
• Finish with a drizzle of balsamic glaze.
• Slice and serve immediately.