Grilled Peach Flatbread

Summer grilling meets stone fruit in this flatbread, where ripe peaches char until sweet and smoky. Creamy ricotta, torn mozzarella, basil, honey, and balsamic glaze finish the dough for an easy vegetarian dinner.

Serves 4 · 25 min prep · 15 min cook

Estimate for one serving

• 480 cal
• 18g protein
• 52g carbs
• 22g fat
• 5g fiber

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Ingredients

• 3 medium ripe peaches
• 1 lb store-bought or homemade pizza dough
• 8 oz fresh mozzarella, torn
• 1/2 cup ricotta cheese
• 1/2 cup fresh basil leaves
• 2 tbsp honey
• 2 tbsp balsamic glaze
• 3 tbsp olive oil
• 1 tsp lemon zest
• 1/4 tsp red pepper flakes
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups arugula

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat (about 425–450°F) and oil the grates well. Divide the dough into two equal balls and let them rest at room temperature for 10 minutes.
2. 2Halve and pit the peaches, then cut into 1/2-inch wedges. Toss the wedges gently with olive oil, salt, and the lemon zest.
3. 3Grill the peach wedges cut-side down for 2–3 minutes per side until they show distinct grill marks and soften slightly but still hold their shape; transfer to a plate.
4. 4On a lightly floured surface, stretch each dough ball into a rustic 10–12-inch oval about 1/4-inch thick. Brush both sides lightly with olive oil.
5. 5Place one dough oval directly on the hot grates. Grill 2–3 minutes until the bottom is marked and the top begins to bubble; flip with tongs.
6. 6Immediately scatter half the torn mozzarella and dollops of ricotta over the hot surface. Close the lid and cook 2–3 more minutes until the cheese melts and the crust is golden with charred spots.
7. 7Transfer the flatbread to a cutting board. Arrange half the grilled peaches on top, drizzle with honey and a swirl of balsamic glaze, then scatter fresh basil, red pepper flakes, salt, and black pepper.
8. 8Repeat with the second dough oval. Top both finished flatbreads with arugula, slice into wedges, and serve warm so the peaches stay juicy and the crust stays crisp.