Gluten-Free Grilled Peach Flatbread
A sophisticated summer flatbread combining charred peaches, creamy goat cheese, and salty prosciutto on crispy grilled dough. The garlic-infused olive oil base adds depth, while fresh arugula and honey drizzle bring brightness and balance. Perfect for casual entertaining, light dinners, or as an elegant appetizer. This version emphasizes the natural sweetness of grilled fruit against savory, umami-rich toppings, creating an unexpected but harmonious flavor profile that feels both rustic and refined.
Ingredients
- 1 peach, halved, pitted
- ⅓ Homemade Pizza Dough, risen and rolled thin
- ¼ cup olive oil, divided
- 2 cloves garlic, minced
- 1 ¼ cup fresh mozzarella, grated
- 2 ounces goat cheese, crumbled
- 1 handful baby arugula, optional, or more as desired(optional)
- 2 ounces prosciutto, torn into ribbons, or more as desired(optional)
- 2 tablespoons honey, for drizzling
Instructions
- 1
Preheat grill to 425-450F. Wipe grates with oiled towel to prevent sticking.
- 2
Brush peach halves with olive oil and grill until caramelized with char marks, about 3-4 minutes per side. Set aside and slice.
- 3
Brush pizza dough with oil on both sides. Place on grill grates, cover, and grill 2-4 minutes until bottom is golden with grill marks.
- 4
Transfer dough grilled-side up to pizza peel or board.
- 5
Infuse olive oil: Heat minced garlic in olive oil over low-medium heat until fragrant and lightly golden, about 3-5 minutes. Cool slightly.
- 6
Brush grilled side of dough with garlic oil. Top with mozzarella, grilled peach slices, and crumbled goat cheese.
- 7
Return flatbread to grill, cover, and grill until cheeses melt, about 2-3 minutes.
- 8
Remove from grill and top with arugula and torn prosciutto. Drizzle with honey.
- 9
Cut into pieces and serve immediately.
Tips
Oil grill grates thoroughly before cooking dough to prevent sticking. A crumpled oiled towel works better than brushing alone.
Cool garlic oil slightly before brushing on dough so it won't burn during final grilling.
Add toppings after the first grill side is golden; this prevents overcharring and keeps the flatbread crust crispy.
Good to Know
Leftovers keep 1-2 days in airtight container in refrigerator. Best enjoyed fresh; reheating may soften the crust. Not recommended for freezing due to crust texture loss.
Prepare pizza dough and garlic oil up to 4 hours ahead. Grill peaches and dough up to 2 hours before assembly. Assemble and grill flatbread just before serving for best texture.
Serve immediately while cheese is warm and crust is crisp. Pair with light white wine, rosé, or sparkling water. Offers as an appetizer for 4-6 people or light main course for 2-3.
Common Mistakes
Do not skip oiling grill grates to avoid dough sticking and tearing.
Do not overfill with toppings to avoid soggy, uneven cooking.
Do not apply cool garlic oil directly to hot dough to avoid splattering and burning.
Do not skip cooling garlic oil slightly to avoid the garlic burning when cheese melts.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use store-bought pizza dough instead of homemade?
Yes. Use equivalent thickness, roughly 1/3 of a standard dough ball. Thaw if frozen, then stretch and proceed with grilling. Cooking time may vary slightly depending on thickness.
What if I don't have access to a grill?
Use a grill pan or cast-iron skillet over medium-high heat. Preheat thoroughly, then cook dough 2-3 minutes per side until golden. Broil assembled flatbread 2-3 minutes at 450F until cheese melts.
How long can I keep leftover flatbread?
Store in an airtight container in the refrigerator for 1-2 days maximum. Reheat gently in a 325F oven for 5-8 minutes to soften slightly without drying out the crust.