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Perfect Grilled Peach & Burrata Flatbread Recipe

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A quick and impressive flatbread featuring caramelized grilled peaches, creamy burrata, and peppery arugula on a crispy crust. Perfect for summer entertaining or a simple weeknight dinner.

Ingredients

Scale
  • 1 pound pizza dough (store-bought or homemade)
  • 2 large ripe but firm peaches (freestone preferred)
  • 8 ounces burrata cheese (at room temperature)
  • 2 tablespoons olive oil (plus more for brushing)
  • 1 cup fresh arugula
  • 2 tablespoons balsamic glaze (store-bought or homemade)
  • Salt and black pepper to taste (flaky sea salt like Maldon recommended)
  • Optional: 1/4 cup fresh basil leaves (for garnish)
  • For homemade balsamic drizzle: 1/2 cup balsamic vinegar
  • For homemade balsamic drizzle: 1 tablespoon honey or brown sugar

Instructions

  1. Preheat your grill to medium-high heat (about 400-450°F). For a charcoal grill, wait until coals are ashed over. For gas, heat with lid closed for 10 minutes. For a grill pan, heat over medium-high for 5 minutes.
  2. While grill heats, prepare peaches: Wash, halve, remove pits, and cut each half into 4-5 wedges. Toss with 1 tablespoon olive oil and a pinch of salt.
  3. On a lightly floured surface, stretch pizza dough into an oval or rectangle about 1/4-inch thick. Brush both sides lightly with olive oil.
  4. Grill peach wedges directly on grates for 2-3 minutes per side until grill marks appear and peaches are slightly softened. Transfer to a plate.
  5. Place stretched dough on grill grates. Close lid and cook 2-3 minutes until bottom is golden with grill marks and top bubbles. Flip and cook another 2-3 minutes until cooked through and lightly charred.
  6. Transfer grilled flatbread to a cutting board or platter. While hot, tear burrata into pieces and distribute evenly over flatbread.
  7. Arrange grilled peach wedges on top of burrata. Scatter fresh arugula over flatbread.
  8. Drizzle generously with balsamic glaze. Season with flaky salt and black pepper. Garnish with fresh basil if using.
  9. Slice with a sharp knife or pizza cutter and serve immediately.

Notes

Take burrata out of fridge 30 minutes before using for best creamy texture. Don’t slice peaches too thin or they’ll fall apart on the grill. Brush dough generously with oil to prevent sticking. Best served immediately; leftovers can be reheated in a skillet or toaster oven.

Nutrition

Keywords: grilled peach flatbread, burrata flatbread, summer flatbread, peach recipe, easy flatbread, grilled flatbread, vegetarian flatbread

Find it online: https://sagestirs.com/perfect-grilled-peach-and-burrata-flatbread-recipe/