Grilled Peach and Burrata Flatbread
This elevated summer flatbread combines the sweetness of grilled peaches with creamy burrata, peppery arugula, and a drizzle of balsamic glaze. The contrast of warm, caramelized fruit against cool, luscious cheese creates an irresistible balance of flavors and textures that's perfect for entertaining or a light dinner.
Equipment
- Grill or grill pan For grilling peaches and flatbread
- Baking sheet Optional, for oven method
- Pastry brush For brushing oil
- Chef's knife
Ingredients
For the Flatbread
- 2 pounds pizza dough about 900g, store-bought or homemade, at room temperature
- 3 tablespoons olive oil 45ml, divided
- salt to taste
- black pepper freshly ground, to taste
For the Toppings
- 3 ripe peaches halved and pitted
- 8 ounces burrata cheese 225g, torn into pieces
- 2 cups baby arugula about 40g, loosely packed
- 1/4 cup balsamic glaze 60ml
- 2 tablespoons honey 30ml
- 1/4 cup pistachios about 30g, chopped, optional
- fresh basil leaves for garnish
- red pepper flakes optional, for heat
Instructions
- Preheat grill to medium-high heat (about 400°F/200°C). Brush peach halves with 1 tablespoon olive oil.
- Grill peaches cut-side down for 3-4 minutes until caramelized with grill marks. Remove and slice into wedges.
- Divide dough into 4 portions and stretch each into an oval about 1/4-inch thick. Brush both sides with remaining olive oil and season with salt and pepper.
- Grill flatbreads for 2-3 minutes per side until golden brown with char marks and cooked through. Transfer to a cutting board.
- Top each flatbread with torn burrata, grilled peach slices, and fresh arugula. Drizzle with balsamic glaze and honey.
- Garnish with chopped pistachios, fresh basil, and red pepper flakes if desired. Serve immediately while warm.
Notes
- Dough tip: Let pizza dough rest at room temperature for 30 minutes before stretching for easier handling.
- Oven method: If you don't have a grill, bake flatbreads at 450°F (230°C) for 10-12 minutes and broil peaches for 4-5 minutes.
- Peach selection: Choose firm but ripe peaches that will hold their shape when grilled. Nectarines work great as a substitute.
- Burrata substitute: Fresh mozzarella or ricotta can replace burrata, though burrata's creamy center adds special richness.
- Make-ahead: Grill peaches and dough up to 2 hours ahead; assemble just before serving to keep flatbread crispy.
- Storage: Best served immediately, but leftover assembled flatbread can be refrigerated for 1 day and reheated in a 350°F oven.
- Flavor variations: Try adding prosciutto, swapping arugula for spinach, or using fig jam instead of honey.
- Balsamic glaze: Make your own by reducing 1 cup balsamic vinegar with 2 tablespoons brown sugar until syrupy (about 15 minutes).
- Serving size: Each flatbread serves 1 as a light main course or cut into pieces for appetizers.
- Wine pairing: Pairs beautifully with Prosecco, rosé, or a light Pinot Grigio.
Nutrition
Serving: 1flatbreadCalories: 485kcalCarbohydrates: 64gProtein: 16gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 620mgPotassium: 380mgFiber: 4gSugar: 18gVitamin A: 12IUVitamin C: 15mgCalcium: 18mgIron: 15mg
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