Peach and Prosciutto Flatbreads

4 yellow peaches, pitted and sliced into wedges

2 tablespoons extra-virgin olive oil, divided

2 whole wheat pitas, split in half

1-pound fresh mozzarella, halved and sliced

3 ounces prosciutto, torn into pieces

Salt and pepper to taste

Heat oven to 400 F. Line two baking sheets with parchment. In a mixing bowl, combine peaches and 1 tablespoon olive oil. Toss to mix, then spread out on one of the prepared pans. Season lightly with salt and pepper. Roast until tender and starting to wilt, about 15 minutes. Set aside. 

Lay pita halves on remaining prepared pan and drizzle with remaining oil. Season with salt and pepper. Toast in oven until crisp, about 8 minutes. Arrange mozzarella slices on bread. Top with prosciutto pieces, then peaches. Bake until cheese is melted and bread is lightly browned, about 12 minutes. Remove from oven and let stand a few minutes for the cheese to firm up. Cut into pieces and serve.