Grilled Prosciutto and Peach Flatbread Pizza

Combine balsamic vinegar honey lemon juice and pepper in a small saucepan. Bring to a boil over high heat; reduce to low. Simmer until mixture has reduced down to 1/3 cup about 15 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Grill naan until faint char marks appear 2 to 3 minutes. Spread ricotta cheese over the charred side. Top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.

Return flatbreads to to the grill. Grill with the cover on until the cheese is melted and the bottom of the flatbread begins to char about 7 minutes.