5.0 from 18 votes
Get the Recipe Grilled Peach, Pesto, and Burrata Flatbread
Use store-bought naan flatbread or make your own homemade flatbread for this easy weeknight dinner. Grilled Peach, Pesto, and Burrata Flatbread is a flavorful, fresh, sweet-and-savory vegetarian dinner that you won't be able to get enough of. It's easy to make and ready in 15 minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2 servings
Calories: 568 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 large ripe peaches sliced
- 2 homemade flatbread or store-bought naan
- Flavorless oil or olive oil for coating
- 4 Tablespoon basil pesto
- 8 oz. burrata divided
- arugula for topping
- Honey drizzle for garnish
- freshly ground black pepper for garnish
- sea salt flakes for garnish
Instructions
- Heat grill (or grill pan) over medium heat, around 375°F. If using grill grates, ensure grates are clean. Brush sides of sliced peaches with oil, also brush the grill grates with a little bit of oil to prevent sticking.
- Place peach slices on grates on their sides. After about one minute of cooking, push the slices gently back and forth to ensure they're not sticking to the grates. Continue cooking for approximately 2-3 additional minutes on each side, until grill marks appear and peaches are slightly caramelized. Remove from grill and set aside.
- Brush top of naan with oil, and place top side down on the grill. Brush the back of naan with oil while the top cooks. Cook for 2-3 minutes until the top has grill marks and is slightly crispy.
- Flip the flatbread over, so it's bottom side down to assemble. You can also remove it from the grill to assemble. Spread pesto evenly across the two flatbreads, then add burrata pieces. Close the grill lid, or cover if using a grill pan, and let cook for 3-4 minutes until burrata is slightly melted and edges are golden brown.
- Remove the flatbread from the grill and add peaches back on flatbread. Top the pizzas with a handful of arugula, black pepper, flakey sea salt, and a drizzle of honey. Slice and enjoy!
Cup of Yum
Notes
- If your pesto is extra oily, try to leave out the excess oil or your pizza will end up soggy. Additionally, be sure to pat the burrata dry to prevent excess liquid on the pizza.
- Use a grill pan on the stove if you don't have/want to grill.
- Oven Directions: At 375°F, place a pizza stone in the oven and put the naan on top to crisp. Then, spread the pesto and burrata on top of the flatbread, continuing to cook for 3-5 minutes until cheese is melted and the edges are golden brown. You can either add the peaches here, too or caramelize them first (recommended) on the stovetop using a grill pan or cast-iron skillet. Proceed with cooking the peaches and assembly as written above.
Nutrition Information
Calories
568kcal
(28%)
Carbohydrates
39g
(13%)
Protein
26g
(52%)
Fat
40g
(62%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
83mg
(28%)
Sodium
495mg
(21%)
Potassium
333mg
(10%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Vitamin A
1888IU
(38%)
Vitamin C
10mg
(11%)
Calcium
693mg
(69%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 568
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 39g | 13% |
| Protein | 26g | 52% |
| Fat | 40g | 62% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 83mg | 28% |
| Sodium | 495mg | 21% |
| Potassium | 333mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 1888IU | 38% |
| Vitamin C | 10mg | 11% |
| Calcium | 693mg | 69% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.