Ingredients

The following ingredients have 2 Servings
  • 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)

Instruction

  • 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!