Preheat grill to 350˚F.
Brush each pita with extra virgin olive oil and place onto hot grill, oiled-side down.
Grill pita for 3 to 4 minutes, flip and grill for an additional minute. Remove from grill and cool for a couple minutes.
Arrange sliced peach. Over each grilled pita. Break burrata balls up into heaping spoonfuls and dot around peach slices.
Tear prosciutto into smaller strips and nestle between other ingredients.
Drizzle each flatbread with a tablespoon of balsamic and sprinkle with sea salt.
Finish each flatbread with a few fresh basil leaves and serve.