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!

This time of year, as summer feels like it’s speeding to a close, and yet there’s so much left to do.

Fresh peaches are ripe, juicy, and begging to be used in tarts and flatbreads and salads and simple summer desserts. The basil is in full bloom. Evenings are gloriously warm and enticing for a night outside that never ends.

As a Minnesotan, especially as a teacher, especially as someone who loves summer, I try to appreciate everything about these moments at the end of the summer. Life is about balance, and balance is what this flatbread pizza recipe delivers, too.

It’s an incredible balance of sweet and savory flavors. The peaches deliver the juicy sweetness and are complimented with creamy burrata cheese, punchy pesto, and peppery arugula.

Oh, and a honey drizzle on top to bring it all together. It’s like a cheeseboard in pizza form and 100% my favorite thing.

And it’s GRILLED. Because grilled dinners are a must this time of year, too. When Minnesota nights are so humid there’s no way you’re turning on the stove, the grill becomes our main squeeze. No grill? No worries, I’ve included directions for using a grill pan or baking in the oven. Keep reading!

Ingredients for Peach Flatbreads

As with all of my vegetarian flatbreads, this recipe requires a few simple ingredients that bring a whole lot of flavor. They’re fresh and seasonal, and you won’t be able to get enough of them together.

Here’s what you’ll need:

• Fresh Peaches: make sure they’re ripe and slightly tender to the touch. You’ll need to be able to gently pull the slices off of the pit, and if they’re not ripe, that’s a very hard feat! Perfectly ripe peaches are so juicy, tender, and delicately sweet, adding the best flavor and texture to this flatbread. P.S. you can use nectarines if you need to.
• Pesto & Fresh Basil: make your own homemade pesto or use store-bought (or go ahead and buy some at the farmer’s market that you’ve been eyeing all summer, I promise it will be worth it!). Don’t forget extra fresh basil for garnish, too.
• Burrata Cheese: ICYMI, burrata is my love language. It’s similar to mozzarella cheese on the outside, but the interior is filled with a creamy filling that is just simply incredible. It takes mozzarella to an entirely new level.
  • If you can’t find it though, go ahead and substitute it with fresh mozzarella.
• Honey: you can’t go wrong with a drizzle of honey as a finishing touch in this sweet and savory combination.
• Arugula: a bright, peppery, savory garnish for the flatbread pizza. It adds freshness, flavor, and texture.

How to Make Grilled Peach Flatbread

Show of hands: who is all about grilling in the summertime?

Each year I find myself becoming a little more obsessed with it, because not only does it produce delicious results, but it’s so easy and I love cooking, then eating, then enjoying the great outdoors.

This flatbread pizza is easily cooked and assembled right on the grill, so there’s no need to run back and forth between your kitchen and the grill.

I do recommend making sure you have all the ingredients prepped beforehand so that it makes the assembly run extra smooth.

The first step of grilling: make sure your grill grates are clean!

Then, brush both the peach slices and grill grates lightly with oil. You will want your grill to be heated over medium heat, around 375°F or so.

Place the peach slices on the grill (or grill pan) and let them cook for about one minute before moving them to make sure they’re not sticking. I like to gently just push them back and forth to keep the grill marks intact. Cook for about 2-3 minutes on each side until grill marks appear and the peaches are slightly caramelized.

Remove the peach slices from the grill and set aside until they’re ready to be added back to the flatbread.

Brush the naan or flatbread with oil on the top and place it top-side down on the grill to heat. While it’s top-down on the grill, lightly oil the bottom (which is currently face up) with oil. Grill the top for 2-3 minutes until grill marks appear and it’s slightly crispy.

Next, flip the flatbread, and it’s time to assemble the pizza! You can also remove it from the grill entirely if you don’t want to assemble the pizza with the grill left open.

Spread the pesto on the flatbread, then add the burrata cheese, and cook until the cheese is melted and the edges of the flatbread and slightly more golden brown.

Add the peaches back on the flatbread, plate it up, top it with a handful of arugula, a drizzle of honey, black pepper, and flakey sea salt.

Then enjoy! And yes, you get the whole flatbread pizza to yourself, because that’s just the beauty of this recipe.

Tips and Tricks for the Best Results

• Prepare the ingredients ahead of time before heading out to the grill. This will make assembly a breeze and will waste no time going back and forth.
• Keep the excess oil from the pesto to a minimum. If I’m using a spoon to scoop it out, I let some oil drain off of the scoop before spreading it on the pizza.
• Pat the burrata ball dry before dividing it! Burrata is stored in liquid, and if the liquid is not blotted off of the cheese before you add it to the flatbread, the excess moisture will leak out onto the pizza. Simply use a tea towel or paper towel and gently blot the ball dry.
• Use your hands to tear the burrata. I find this is easiest because of its soft center, but you can also use a knife. It is a bit messy either way.

Now, get to it! Start the grill, pour yourself a drink, and set out the picnicware: you’re about to have a delicious, easy, summertime dinner ready in no time.

Frequently Asked Questions

More Easy Flatbread Recipes

• Mediterranean Flatbread Pizza
• Bruschetta and Burrata Flatbread
• Artichoke and Arugula Flatbread
• Zucchini, Sweet Corn, and Brie Flatbread
• Grilled Corn, Burrata, and Pesto Flatbread

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

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!

5 from 4 votes

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Course: Dinner

Cuisine: American

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 2 servings

Author: Becca Mills

Equipment

• Outdoor Grill

Ingredients

 

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• ▢ 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
• ▢ Flakey sea salt, for garnish

Cook ModePrevent your screen from going dark

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!

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

Calories: 568kcal | Carbohydrates: 39g | Protein: 26g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 83mg | Sodium: 495mg | Potassium: 333mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1888IU | Vitamin C: 10mg | Calcium: 693mg | Iron: 1mg

Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

This recipe was loosely inspired by Half Baked Harvest.

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This recipe is part of our collection of easy flatbread pizza recipes. Check it out!