Grilled Peach Flatbread
The flavors of juicy grilled or sauteed peaches, warm naan bread or flatbread, creamy goat cheese, fresh basil, and sweet and tangy balsamic glaze pair perfectly together for an easy flatbread pizza.
Servings 2 people
Ingredients
- 2 pieces Naan bread or flatbread or pizza dough see recipe instructions for each type of flatbread
- 3-4 tbsp extra virgin olive oil
- 1 Fresh peach or 8-10 slices frozen peaches
- 4 tbsp Goat cheese
- 2 tbsp Balsamic glaze (store-bought or homemade) see recipe instructions for making a glaze if you make from scratch
- 7-8 Fresh basil leaves
- pinch sea salt or kosher salt or table salt
- Fresh cracked black pepper
Instructions
Flatbread options
- Naan bread is my favorite option because you only need to grill it or bake it for a couple of minutes on each side. To bake in the oven, bake at 375 degrees for about 5 minutes or until naan is nice and hot.If using uncooked pizza dough, grill or bake the pizza dough according to package instructions, making sure to brush olive oil on top before. Cook through completely.If using par-baked pizza crust or flatbread, cook on the grill or bake in the oven at 375 degrees until it's cooked through.
Grilling or sauteing the peaches
- Grilling:The grill should be at medium heat. Cut the peaches in half and remove the pit. Brush all sides with olive oil and season with salt and pepper. Grill for 4-5 minutes cut side down or until you get nice grill marks. Turn them over and move to a spot off the heat and grill for 3-5 more minutes. Remove them from the heat and set aside.
- Sauteeing the peaches:You can use a regular saute pan or a grill pan. Heat over medium heat. Heat 1-2 tsp olive oil in a saute pan and saute sliced peaches for 2-3 minutes per side. Set aside. If you are using frozen sliced peaches, you'll want to saute them in a pan for ease of cooking.If using a grill pan, cut the peaches in half and remove the pit and brush each side with olive oil and salt and pepper. Grill cut side down for 3-5 minutes until you get nice grill marks. Flip over and cook the other side for 3-4 minutes until softened a bit. Set aside.
If making flatbread on the grill
- Preheat a grill over medium heat.For naan bread:Brush some of the olive oil on each piece of naan bread or flatbread. Grill for about 2 minutes on both sides or until you get nice grill marks.If your pizza dough is par-baked, heat for a bit longer on both sides according to package directions.
- For uncooked pizza dough, flatten out the dough to a round shape and brush olive oil on both sides. You can place it directly on the grill for grill marks, making sure not to burn the dough. Alternatively, a heated pizza stone on the grill helps bake it through completely. Please note if using a large uncooked pizza dough, you'll want to double the amount of peaches and other toppings to fill the large pizza.
Serving the flatbread
- If you grilled the peaches, slice them into about 4 slices per half. Top each flatbread with 4-5 slices of peaches, 3-4 fresh basil leaves, 2 tbsp goat cheese, a drizzle of olive oil, salt and pepper.Drizzle over the balsamic glaze and serve immediately.
If you make the balsamic glaze from scratch
- Add ½ cup balsamic vinegar to a small saucepan over medium heat. Add 1 tbsp of brown sugar and stir in. Bring the vinegar to a slight simmer, then turn the heat down to medium-low. Simmer until the glaze has reduced by half, about 7-9 minutes. Let cool. It will thicken as it cools. Drizzle the balsamic over the flatbread when it's all put together.