5 from 18 votes
Grilled Peach, Pesto, and Burrata Flatbread
This Grilled Peach, Pesto, and Burrata Flatbread blends caramelized peach slices with fresh basil pesto and creamy burrata cheese on crispy grilled naan. The grilling process adds subtle smoky flavor and grill marks to the peaches and bread, creating texture contrast with the soft cheese and peppery arugula. A drizzle of honey and seasonings like black pepper and sea salt enhance the natural sweetness and balance of flavors in this flatbread.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
servings
Calories:
568 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 peach sliced, large, ripe
- 2 flatbread homemade or store-bought naan
- flavorless oil or olive oil for coating
- 4 Tablespoon basil pesto
- 8 oz. burrata cheese divided
- arugula for topping
- honey for garnish, drizzle
- black pepper for garnish, freshly ground
- sea salt for garnish, flakes
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
- Remove excess oil from pesto and pat burrata dry to prevent soggy flatbread.
- Use a grill pan indoors if an outdoor grill is unavailable.
- Alternatively, crisp naan on a pizza stone in a 375°F oven before adding toppings.
- Pre-cooking peaches on the grill enhances caramelization and flavor, recommended before assembly.
Nutrition Information
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%)
Nutrition Facts
Serving: 2 servings
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.