Summer Flatbread (Grilled Peaches, Prosciutto, and Burrata)

This summer flatbread is topped with grilled peaches, creamy burrata, basil pesto, and prosciutto for an easy and delicious meal.

It’s peach season, so that means we’re out here making all kinds of peach recipes while we still can. Need some others to check out?

• Peach & Prosciutto Sandwich
• Old Fashioned Peach Cobbler

Grilled Peaches Summer Flatbread Ingredients

You can really add (or omit) anything you’d like for this flatbread, but here’s what I used:

Homemade flatbread: You can use my flatbread recipe and just divide the dough into two rather than eight pieces.

Peaches: Cut into wedges and grilled.

Prosciutto: Ripped and dotted around the flatbread.

Basil pesto: You can use my nut-free version. If you aren’t allergic like I am, add some pine nuts to the blender.

Burrata: Because who doesn’t love burrata?

Arugula and fresh basil: For some greenery and herby goodness.

Balsamic glaze: To drizzle on at the end.

How to Make this Grilled Peaches and Burrata Flatbread

This recipe really is so simple and can be made even easier if you opt to buy a flatbread from the store rather than making your own. Of course, I personally think homemade is superior, but sometimes life gets in the way and you don’t have the time to let this dough rise. No judgment.

Step 1: Make the dough.

If you are using my flatbread recipe, then now’s the time to get that done. You’ll want it to rise for ~2 hours (or until doubled in size). The second rise is much shorter (only about 10 minutes).

Step 2: Preheat your pizza stone.

If you’re using a pizza stone, get that in the oven to preheat at 550 degrees F for ~45 minutes before you want to cook your flatbread.

Please don’t make the mistake of building your flatbread (or pizza!) on a cold pizza stone and sliding it all in the oven together. I weep! This totally defeats the purpose of the beautiful stone. You preheat it so that it traps all of that heat in order to crisp up the bottom of the flatbread/pizza.

Note: Once you’re ready to cook, lower the temperature to 450 degrees F.

Step 3: Prep your ingredients.

While the stone is preheating, you can get everything else done. Make your basil pesto (or use store-bought), slice and grill your peaches (I use a simple grill pan and grill the peaches for ~3-4 minutes per side, or until I get nice grill marks. Don’t leave them too long or they can turn to mush!).

Step 4: Prep your flatbread.

If you’re using a homemade version, begin by flattening out the dough a bit with your hands, and then use a rolling pin to create an oval shape.

Note: This isn’t a pizza, so you don’t have to worry as much about keeping a border. A rolling pin will work perfectly for this.

Take some parchment paper and add it to your pizza peel (if you don’t have a pizza peel, just flip a baking sheet over and use that part. You’ll still be able to slide it easily onto the pizza stone from there).

Pick up the shaped dough and place it on the parchment paper. Use your hands to reshape it a bit if needed. Drizzle with olive oil and a sprinkle of kosher salt.

Step 5: Bake the flatbread.

Lower the temperature to 450 degrees F and gently slide the flatbread (along with the parchment, no worries) directly onto the pizza stone.

After about 1-2 minutes, check the flatbread and pop any bubbles that you see beginning to form. You can use a sharp knife, a spatula, or whatever else you have on hand.

Once those are popped, allow the flatbread to bake for about 10-15 minutes, or until the top begins to brown JUST a bit.

Note: A flatbread isn’t pizza, so it should be more stable. We’re looking to have a flatbread that has more structure throughout, and no flop in the middle. Once it’s ready, remove it from the oven.

Step 6: Top your flatbread.

Now it’s time to top the flatbread! I start by adding the basil pesto, then I sprinkle a handful of arugula, peaches, prosciutto, burrata, basil, and balsamic glaze, and end with a touch of olive oil, salt, and red pepper flakes.

Once it’s ready, just cut with a pizza cutter and enjoy!