Summer entertaining doesn’t get any better than dining al fresco with these sweet and savory Grilled Peach and Prosciutto Flatbreads!
I know overconsumption of summer fruit is nothing to be ashamed of, but it’s certainly my reality at the moment. Be it stone fruit, berries, or melon, I’m all in on the sweet goodies nature brings us each year. These Grilled Peach and Prosciutto Flatbreads should feel pretty special that I shared enough fruit to cook up this incredibly satisfying dish.
I’m a sweet and savory mix person through and through. I love adding berries to my salads, Tajin to my pineapple and mango, salt on my melon, and peanut butter to my apples. One is just better with the other, in my opinion!
One of my favorite quick lunches is a cubed peach with pearled fresh mozzarella, basil, prosciutto, and tomatoes. The only thing that could make that better is throwing it all on top of a flatbread! This dish outside with a glass of rosé may just be my perfect summer meal and I think it could be yours too!
Find more sweet & savory recipe inspo on my Pinterest!
Ingredients & Subs
- Naan — Anything labeled naan or flatbread is what you what. It’s literally ready to go and you just have to heat it up. You can usually find it around the bakery or in the bread aisle! Of course, you could definitely make this same recipe as a full-size pizza with your favorite pizza dough. I like using naan because they stand up well to the grill with little error and everyone gets their own!
- Peaches — Any stone fruit would work! Nectarines, plums, and apricots would all be divine.
- Burrata — You could use any type of fresh mozzarella you like. Cubes of feta or grilled halloumi would also be fab! I don’t love standard shredded cheese here but you do you!
- Prosciutto — You can omit if you want a vegetarian version. I would maybe add some Castelvetrano olives to add back in some of the saltiness you get from the prosciutto. Alternatively, you could also swap for any other cured meat you desire.
- Pesto — Store-bought or homemade is fine here. Trader Joe’s vegan pesto is my absolute favorite for some reason. probably because it tastes so fresh! Typically, I much prefer the flavor of homemade but this one is the exception. I freeze it in ice trays so I always have some when I need it!
- Try adding a drizzle of balsamic glaze or hot honey right before serving.
How to store
I would recommend eating this one right away! If you have to, you could store in an airtight container in the fridge for 3 days or so. To reheat, preheat the oven to 350ºF. Place the pizza on a piece of foil and put it directly on the oven rack.
Bake for 10-15 minutes or until warmed through and at your desired crispiness. I would remove the peaches before baking and put them back on after to avoid soggy peaches.
What exactly is burrata? It is an Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, and the inside is a luscious combo of stracciatella and cream. I remember the first time I brought some home only to cut into it and be so confused at its slightly liquified creamy center!
How should you use your leftover Burrata? My favorite way to eat it is to let it act as its own dip. Tear it open and present it in the middle of a serving platter. Drizzle with good olive oil (Hi, Ina) and sprinkle a bit of flakey salt and fresh pepper over the top.
Arrange around it grilled crusty bread rubbed with garlic, roasted or grilled veggies, and fruit. Voila! You could also toss the filling with pasta and tear the outside up to serve on top. Maybe don’t add it to grilled cheese, but besides that, you really can’t go wrong!
More Pizza recipes you’ll love!
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
- 2 naan bread or flatbreads
- 2 peaches sliced into wedges
- Olive oil for brushing
- 1/3 cup basil pesto, store-bought or homemade
- 3 ounces sliced Prosciutto
- 1/2 cup cherry tomatoes, halved
- Burrata cheese
- Fresh basil
Heat an indoor or outdoor grill to medium-high heat. Brush peach wedges with olive oil and place on the grill, for 1 – 2 minutes. Flip, and grill for another 1 – 2 minutes. Use a pair of tongs and remove the peaches to a cutting board or plate. Keep the grill on.