Start your Big Green Egg and place the conveggtor in, legs up. Place your cooking grate on top of the conveggtor, then place a pizza stone on top of your grate. Stabilize your grill temperature at 425 degrees. Allow the pizza stone to pre-heat while you prep your ingredients.
Prepare Your Ingredients
Preheat skillet over medium heat with 1 tablespoon olive oil. Cook diced country ham until crispy, about 7-10 minutes. Drain on paper towels.
Brush your flatbread pizza crust with olive oil, salt and pepper, then dollop Unicoi Preserves Salted Caramel Peach Spread evenly across the crust, about 1.5” apart. Dollop ricotta cheese in between the peach spread, then top the whole crust with the shredded mozzarella cheese. Sprinkle the diced country ham over the mozzarella cheese.
In a separate bowl, toss the baby arugula with olive oil, balsamic vinegar and salt and pepper. Set aside.
Place your pizza on the pizza stone and cook for 12-15 minutes, until the crust is golden brown, and the cheese is melted and bubbling. Remove pizza with a pizza peel and transfer to a wire cooling rack to allow the toppings to cool slightly and set up.
Final Prep and Serve
Top the pizza with the baby arugula mixture. Transfer to a cutting board and slice and serve.
We recommend Stonefire Artisan Thin Crust flatbread.