Description
Grilled peach and pesto flatbread pizzas should be deemed the dinner of the SUMMER!! Fresh, juicy caramelized peaches with a quick homemade pesto all grilled on a fluffy homemade flatbread with roasted cherry tomatoes? Say LESS! You’ll be making this easy grilling recipe for dinner parties, barbecues, date night, and more!
Ingredients
Scale
Flatbread (adapted from Kitchen Sanctuary):
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2 tsp instant yeast
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1 cup (240 mL) warm water
- 1 tsp maple syrup
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1 tbsp olive oil
- 1 tbsp dairy free yogurt
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3 1/4 cups (360 g) bread flour
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1/2 tsp sea salt
Flatbread Pizzas:
- 3 large peaches, ripe
- 1 batch vegan pesto
- 1 pint cherry tomatoes
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1 cup vegan mozzarella or vegan store bought cheese
Instructions
- Prep: You can use store bought flatbreads and still grill them, or you can quickly make your own homemade ones (below). I find the latter super easy, so the directions will flow with those instructions included!
- Make the flatbread dough: In a medium bowl, combine the warm water, yeast, and maple syrup. Set aside to activate for 5 minutes, then add in the olive oil and dairy free yogurt, and mix to combine. Then add in the flour and sea salt, and using clean hands, knead the dough into a shaggy dough ball. Cover and set aside in a warm area (at least 85F) to rise until doubled in size, about 40-60 minutes.
- While the dough is rising, prep the tomatoes & pesto: Preheat the oven to 400F. Line a baking sheet with parchment paper. Rinse the cherry tomatoes, then place them onto the baking sheet. Toss with olive oil and sea salt, and place into the oven to roast for 15-20 minutes, or until bursted and blistered. Remove from the oven and set aside. Follow the instructions for preparing the vegan pesto.
- Slice and grill the peaches: Slice the peaches to be about 1/2″ thick slices. Heat a grill plate with olive oil on medium-high heat. Once hot, place the peaches onto the grill plate and allow them to cook for 3-5 minutes, or until caramelized and grill marks appear. Then flip and cook for an additional 2-3 minutes on the opposite side. Once cooked, remove the peaches with tongs and set aside on a plate for assembly.
- Grill the flatbreads: Once the flatbread dough is doubled in size, divide the dough into 4-6 even dough balls on a clean, lightly floured surface. Take one dough ball and gently stretch it to be an uneven circle about 4-8″ in diameter, depending on if you decided to make more or less flatbreads. Keeping the grill plate still hot, add additional oil if needed and place the flatbread onto the grill plate and cook for 3-4 minutes, or until the grill plate side is golden brown with grill marks. Flip the flatbread with tongs or a spatula, and cook on the other side for an additional 1 minute. Remove and repeat for all flatbreads.
- Assemble: To assemble the flatbreads, spread about 1 tablespoon of pesto onto each flatbread, followed by a few roasted cherry tomatoes, vegan cheese, and peaches.
- Bake: Or cook further on the grill! If you’re just using a grill plate, you can preheat the oven to 400F, and place the flatbreads onto a parchment lined baking sheet. Place into the oven to bake for an additional 10 minutes.
- Slice and serve: Remove the flatbreads, slice, and serve warm! Enjoy!
Equipment
Buy Now → Notes
Flatbread: You can use store-bought to save time, but it will taste better with homemade!
Pesto: You can use store bought vegan pesto or make my recipe listed in the ingredients section!
Vegan cheese: I recommend Miyoko’s mozzarella (which I grated with a cheese grater) or any of their shredded cheeses.